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 .

Gilthead sea bream Carpaccio,
grapefruit & passion fruit vinaigrette

Or

Poultry & hazelnuts Terrine, 
heirloom tomatoes & basil Brushetta

****

Tuna filet sesame seeds cutlet, 
vegetables fricassée Thaï way.

Or


Green veggies Risotto, basil jus

Or

Roasted Challans chicken,
oven cooked potatoes, tomatoes, onions, lemon Corsica way

****

Strawberry Cake, fresh berries & custard cream

Or

Raspberries & pistachio Tart,
cream cheese sorbet.

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