Drouant by Antoine Westermann - French cuisine, the chef's way French Cuisine, the Chef’s Way

Menu Balladin, for lunch

Monday to Friday (lunch) – 45 euros .

Jerusalem artichokes soup,

roasted hazelnuts & seared chicken oysters


Leek vinaigrette, roasted mackerel fillets



Roasted Poultry Suprême, pumpkin

& smoked pork belly confit


Pikeperch Matelote with Riesling wine,

Portobello mushrooms, Tagliatelle pasta


Rabbit leg & mustard stew,

Tarbais beans with lemon confit



Chocolate Liégeois


Mont Blanc Drouant way

Roasted, farm-raised, guinea fowl, supreme, Drouant, Paris, Opera