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


Spring salad,

avocado, grapefruit and prawns, cocktail sauce



Beef tab,

candied shallots, mashed potatoes


Royal sea bream,

capers' broth and broccolis



Red fruits pavlova,


Raspberry chocolate macaron,

mint ice cream.

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