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 .

Sea bream Carpaccio with lime

Or

Summer vegetables with goat cheese


****

Roasted pollock, vinegar jus, brocoli & almonds fricassée

Or

Pan-seared duck breast & apricots, mashed potatoes Grandma way

Or

Roasted beef back steak, reduced jus,
cherry tomatoes & green beans fricassée

****

Apricots & rosemary Crumble, cottage cheese sorbet

Or

Pistachio & raspberries Millefeuille

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