Paris 7th Restaurant Français

black chery crème anglaise, floating island meringue, with white chocolate and smoked almonds

italian style ice cream made in house

classic vanilla crème brulée paired with a chocolate ganache brulée with chocolate cake crumble

berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut "cup"

if you prefer your dessert in a liquid form: vanilla ice cream blended with brandy & cream de cacao may also be split in two petite for sharing

Soufflés have a reputation for being difficult and requiring great culinary mastery. This simple recipe creates an amazing cloud of orange-y deliciousness in a sky-high ethereal dessert. Then, to make an impressive dessert even more amazing we add Chantilly cream!

three interesting cheeses with fig compote, fruits and nuts, toasted baguette crostinis

we serve you two blinis with ice cold ciroc vodka. from maison pétrossian in paris, royal ossetra is one of the best caviar we’ve tasted since the fall of the russian empire. GF option atop parisian cucumber!

from maison pétrossian in paris, royal ossetra is one of the best caviar we’ve tasted since the fall of the russian empire. a full ounce served with classic french accoutrements. served with iced ciroc vodka. GF option atop parisian cucumber!

from maison pétrossian in paris ranging in color from a deep rich amber to bright viridian green, alverta caviar is well known for its bold flavor and distinctive semi-sweet finish. a full ounce served with classic french accoutrements. served with iced ciroc vodka. GF option atop parisian cucumber!

crusty baguette rubbed with fresh garlic herb duck fat butter and tomato concase

Assorted French Olives in house marinade GF

Artichoke hearts, Green olives, Capers, Garlic, Olive oil, house crostinis

A taste of imported cheese to enjoy with your apéritif GF

Parisian Cucumber slices topped with Salmon Rillettes, Crème Fraîche and capers GF

duck legs are dry-brined and braised then shredded and mixed with Armagnac and spices for a delectable spread atop crostinis

Choose from any four of our Amuses Bouches and Voilà!

four interesting cheeses with fig compote, fruits and nuts, toasted baguette crostinis

French onion soup with melted Gruyère as served in Paris

crème of wild mushroom with roasted chestnuts and leeks

Hokkaido Scallops served with apple parsnip purée, tarragon brown butter sautéed walnuts, blackberry gastrique

grilled bone marrow with a Périgueux Maître d’ butter (black truffles, foie gras and madeira butter)

hand chopped tenderloin served raw with the traditional embellishments

6 Burgundy snails in garlic & herb butter - presented in the shells

one dozen Burgundy snails in garlic & herb butter - presented in the shells

seared duck foie gras, crème fraiche tossed apple, celery, grapes, walnuts, port duck jus gastrique! add a sauternes by the glass $14.85

Our longtime house salad: Boston lettuce with walnuts and lardons in Dijon vinaigrette

honey gem lettuce, classic César dressing, white anchovies, house baguette croutons

red & golden beets, chêvre nougat, fuji apple, candied pecan, baby spinach , Xéres vinaigrette

with poached pear, pine nuts, cranberries, grapes, Roquefort dressing

10oz Wagyu Bavette steak, nicely trimmed, sauce Au Poivre Vert and pommes frites (steak & frites deluxe) GF

8+ oz center cut tenderloin, asparagus, seasonal squash, chive butter whipped potatoes, sauce bordelaise GF note: no well done on the tenderloin

Rabbit two ways: Rabbit loin mushroom duxelles wrapped, sherry mustard seed demi-glace, Rabbit leg ragout with green lentils and baby carrots

Red wine braised Wagyu beef cheeks, mushrooms, pearl onions, carrots, bacon, atop tagliatelle. Gluten Free homemade tagliatelle available

Our famous since 1985 recipe: roasted in a wood fired oven, half a duck is served on fresh spinach with xéres vinaigrette and orange sections. Pommes frites garniture

Duck two Ways: moulard duck breast cooked like a steak, paired with a leg of confit, butternut squash, trumpet mushroom, Calvados green and pink peppercorn brie sauce

The French Duck Steak! Same preparation as our beef tenderloin

One of the best (and most expensive) fish, our Dover sole (When available. Limited to two orders per table) is cooked whole, filleted for you, finished with lemon butter and parsley

Hokkaido Scallops served with apple parsnip purée, tarragon brown butter sautéed walnuts, blackberry gastrique GF

See blackboard. Fresh fish is our specialty and our passion. In addition to our exceptional Dover sole and delicate Sea Scallops we feature today's selection on the blackboard

hand cut thin, duck fat french fried, sea salt and a black garlic aïoli

with a champagne honey lavender glazed GF

French green beans in lemon parsley butter, garlic and toasted almonds GF

seasonal mushrooms, herbed beurre noisette (brown butter)

Asparagus sautéed in tarragon, shallots and Sherry vinegar

italian style ice cream made in house

classic vanilla crème brulée paired with a chocolate ganache brulée with chocolate cake crumble

berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut "cup"

if you prefer your dessert in a liquid form: vanilla ice cream blended with brandy & cream de cacao may also be split in two petite for sharing

Soufflés have a reputation for being difficult and requiring great culinary mastery. This simple recipe creates an amazing cloud of orange-y deliciousness in a sky-high ethereal dessert. Then, to make an impressive dessert even more amazing we add Chantilly cream!

three interesting cheeses with fig compote, fruits and nuts, toasted baguette crostinis

Chef expresses a number of black board specials every week!

we serve you two blinis with ice cold ciroc vodka. from maison pétrossian in paris, royal ossetra is one of the best caviar we’ve tasted since the fall of the russian empire. GF option atop parisian cucumber!

from maison pétrossian in paris, royal ossetra is one of the best caviar we’ve tasted since the fall of the russian empire. a full ounce served with classic french accoutrements. served with iced ciroc vodka. GF option atop parisian cucumber!

from maison pétrossian in paris ranging in color from a deep rich amber to bright viridian green, alverta caviar is well known for its bold flavor and distinctive semi-sweet finish. a full ounce served with classic french accoutrements. served with iced ciroc vodka. GF option atop parisian cucumber!

crusty baguette rubbed with fresh garlic herb duck fat butter and tomato concase

Assorted French Olives in house marinade GF

Artichoke hearts, Green olives, Capers, Garlic, Olive oil, house crostinis

A taste of imported cheese to enjoy with your apéritif GF

Parisian Cucumber slices topped with Salmon Rillettes, Crème Fraîche and capers GF

duck legs are dry-brined and braised then shredded and mixed with Armagnac and spices for a delectable spread atop crostinis

Choose from any four of our Amuses Bouches and Voilà!

four interesting cheeses with fig compote, fruits and nuts, toasted baguette crostinis

double crème brie, brut champagne, pancetta sautéed apples

French onion soup with melted Gruyère as served in Paris

Hokkaido Scallops served with apple parsnip purée, tarragon brown butter sautéed walnuts, blackberry gastrique

grilled bone marrow with a tarragon-shallot compote and sherry pickled mustard seed

hand chopped tenderloin served raw with the traditional embellishments

6 Burgundy snails in garlic herb butter - presented in the shells

one dozen Burgundy snails in garlic herb butter - presented in the shells

seared duck foie gras, ginger spiced crêpe, St. Germain poached pears, finished with a raspberry duck jus gastrique add a sauternes by the glass $14.85

Our longtime house salad: Boston lettuce with walnuts and lardons in Dijon vinaigrette

honey gem lettuce, classic César dressing, white anchovies, house baguette croutons

red golden beets, chêvre nougat, fuji apple, candied pecan, baby spinach , Xéres vinaigrette

with poached pear, pine nuts, cranberries, grapes, Roquefort dressing

10oz Wagyu Bavette steak, nicely trimmed, sauce Au Poivre Vert and pommes frites (steak frites deluxe) GF

8+ oz center cut tenderloin, asparagus, seasonal squash, chive butter whipped potatoes, sauce bordelaise GF note: no well done on the tenderloin

Red wine braised Wagyu beef cheeks, mushrooms, pearl onions, carrots, bacon, atop tagliatelle. Gluten Free homemade tagliatelle available

braised Wagyu short ribs with a crab fondue in a puff pastry pillow, seasonal vegetables and served with a sauce Périgueux (black truffles, foie gras and madeira)

Our famous since 1985 recipe: roasted in a wood fired oven, half a duck is served on fresh spinach with xéres vinaigrette and orange sections. Pommes frites garniture

Duck two Ways: moulard duck breast cooked like a steak, paired with a leg of confit, butternut squash, trumpet mushroom, Calvados green and pink peppercorn brie sauce

The French Duck Steak! Same preparation as our beef tenderloin

One of the best (and most expensive) fish, our Dover sole (When available. Limited to two orders per table) is cooked whole, filleted for you, finished with lemon butter and parsley

Hokkaido Scallops served with apple parsnip purée, tarragon brown butter sautéed walnuts, blackberry gastrique GF

See blackboard. Fresh fish is our specialty and our passion. In addition to our exceptional Dover sole and delicate Sea Scallops we feature today's selection on the blackboard

hand cut thin, duck fat french fried, sea salt and a black garlic aïoli

with a champagne honey lavender glazed GF

French green beans in lemon parsley butter, garlic and toasted almonds GF

Asparagus sautéed in tarragon, shallots and Sherry vinegar

Duck fat sautéed brussels sprouts and sherry braised walnuts GF

seasonal mushrooms, herbed beurre noisette (brown butter)

italian style ice cream made in house

classic vanilla crème brulée paired with a chocolate ganache brulée with chocolate cake crumble

berries warmed in raspberry liquor with fromage blanc in a crunchy pistachio-coconut "cup"

if you prefer your dessert in a liquid form: vanilla ice cream blended with brandy cream de cacao may also be split in two petite for sharing

Soufflés have a reputation for being difficult and requiring great culinary mastery. This simple recipe creates an amazing cloud of orange-y deliciousness in a sky-high ethereal dessert. Then, to make an impressive dessert even more amazing we add Chantilly cream!

three interesting cheeses with fig compote, fruits and nuts, toasted baguette crostinis

Chef expresses a number of black board specials every week!