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

100% Vegetables

The first course

Leek Vinaigrette & onion chips 15 euros

heirloom Tomatoes salad, Noires de Crimée, Coeur de boeuf, Green Zebra & Ananas 18 euros

Raw & cook artichoke, aragula,
shaved parmesan & olive oil vinaigrette
20 euros

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The main dishes

Spring vegetables Aïoli,vegetable broth,
seasonal vegetables and Aïoli sauce 18 euros

Mushrooms & Riesling wine Risotto, vegetable chips22 euros

Spring Vegetable Fricassée, pesto 20 euros

Our 100% Vegetarian recipe