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

Les plats du jour

Lunch & Dinner – 20 euros

MONDAY

Les tomates farcies avec du riz Pilaf
Stuffed tomatoes with Pilaf rice

TUESDAY
La Daube d’agneau
Lamb stew, tomatoe, olives, provencal herbs, thyme, rosemary and red wine

WEDNESDAY
La Bouchée à la Reine de Drouant
Chicken broth and cream, veal, mushroom morcel in a puff pastry well

THURSDAY
La Tête de veau, sauce gribiche
Veal calve cooked in a broth with vegetables, fresh herbs, egg & capers vinaigrette

FRIDAY
Un Aïoli de cabillaud poché, façon Maman Westermann
Fish & vegetable slow cooked in a broth

SATURDAY
Le Pot-au-feu de Drouant
Slow cooked Beef chuck in a broth, vegetables & raw vegetable salad

SUNDAY
Le Poulet rôti avec des frites & de la salade
Drouant famous Roasted Chicken, french fries & salad

Plats du jour