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 .

Tuna tartar,

niçoise salad dressing

Or

Spring salad,

avocado, grapefruit and prawns, cocktail sauce

 

****

Beef tab,

candied shallots, mashed potatoes

Or

Royal sea bream,

capers' broth and broccolis

 

****

Red fruits pavlova,

Or

Raspberry chocolate macaron,

mint ice cream.

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