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 .

Parnips Velouté, bread croutons

& smoked duck breast


Burgundy Snails puff pastry pie,

spinach & garlic cream



Scorpion fish Baeckoffe Westermann’s style,

sweet red pepper, potatoes, onions,

fresh mint, chicken & Riesling wine jus


Duck breast Pekin way,

eggplant caviar  with roasted sesame seeds


Veal stew « Blanquette » & Pilaf rice


Pear & pistachio Chou


Citrus fruits crème brûlée

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