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

Le Boeuf Bourguignon, egg tagliatelle
Beef stew, wine & vegetables sauce

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