Drouant by Antoine Westermann - French cuisine, the chef's way French Cuisine, the Chef’s Way

Menu Baladin, for lunch

Monday to Friday (lunch) – 45 euros .

Cream of zucchini,

Refreshed with mint.

Or

Marinated red tuna,

Beets and curds of ewes.

 

****

"A la plancha" yellow place,

Melting carrots,

Or

Quasi-calf,

Smoked eggplant, new onion, violet mustard.

 

****

Peche Melba Ice-Cream,

Or

Crunchy chocolate and raspberry tart.

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