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 .

Cucumber refreshing soup,
fresh Touraine goat cheese Tartine

Or

Crab & avocado spicy cocktail


****

Roasted duck breast,
apricots & rosemary fricassee, green salad

Or

Roasted cod, citrus juice & green veggie fricassée

Or

Veal Piccata, mashed potatoes Grandma way

****
Exotic fruit icy cake

Or

Basilic cream puff, strawberry marmelade

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