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

Or

Leek vinaigrette, roasted mackerel fillets

 

****

Roasted Poultry Suprême, pumpkin

& smoked pork belly confit

Or

Pikeperch Matelote with Riesling wine,

Portobello mushrooms, Tagliatelle pasta

Or

Rabbit leg & mustard stew,

Tarbais beans with lemon confit

 

****

Chocolate Liégeois

Or

Mont Blanc Drouant way

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