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

100% Vegetables

The first course

Cream of pumpkin with roasted hazelnuts
& braised chestnuts
15 euros

Raw & cooked beets salad with fresh coriander18 euros

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


The main dishes

Chanterelles fricassée – 22 euros

Mushrooms & Riesling wine Risotto, vegetable chips22 euros

Vegetable Fricassée, pesto 20 euros

Our 100% Vegetarian recipe