Executive Chef Anthony Denon and Pastry Chef Léandre Vivier welcome you to Le Baudelaire for the Festive season. Come and celebrate New Year's Eve with a festive menu and a musical atmosphere for an outstanding gastronomic journey to remember.
Let's begin 2024 on a high note!

This menu is only available on Sunday, December 31 for dinner.

330 euros per person
120 euros wine pairing (excluding champagne)

***

Appetizers & champagne William Deutz Vintage 2013

Duck foie gras with tamarind, apples variation

Potato & black truffle tartlet, truffled, emulsion & velouté

Raw & cooked scallops, mushrooms & bottarga caviar

Poultry from Culoiseau roasted, Albuféra sauce, root vegetables

Caramelized pear, eucalytptus sorbet, lemon caviar merignue flakes

Grand cru chocolate from Colombia, black cardamom ice cream, milk jam

A 100% vegetal, tasty and seasonal menu created by our chef Anthony Denon.

This menu is available for lunch from Tuesday to Friday from 12:15 to 13:30.

Starter - Main course - dessert 72 €
Wine pairing 35 €

Starter

In the spirit of Carbonara : Celery tagliatelle / puffed parmesan and vegetable juice

Main course

Discovering Roland Rigault's carrots : Carrot gnocchi with smoked chutney and caramelized almonds

Dessert

Souvenir d'une tatin : Caramelized apple with cider tatin style / apple and green shiso sorbet

Choose your seasonal lunch to suit your mood.

Available for lunch from Tuesday to Friday from 12:15 to 13:30.

STARTER

Marine Vegetal
Marine herbs and flowers / Marinated and smoked sea bream/ Garum

In the Forest
Paris mushrooms with Arbois wine / crispy chestnut / smoked velouté

Kitchen Garden
Caramelized squash / roasted sweet potato condiment / local tarragon emulsion

Farm
Apple / Jerusalem Artichoke / Foie gras / Tamarind

Shellfish
Romaine with shellfish cream and coral / Spider crab & crab au naturel / Caviar

MAIN COURSE

Sea
Honey-roasted parsnips / Seabass / Chestnuts and crumble

Breeding
Discovered Herblay beetroot / Pigeon from Pornic / Like a royal sauce

Land
Grilled carrots with mustard condiment / Grilled milk-fed veal / Pearled juice

Memory
Eggplants from Rolland Rigault / Pollock / Vegetable Juice

Diving
Cauliflower au naturel and white truffle/ Scallops in bloom/ Bardes condiments

CHEESE

Selection of cheeses from Les Frères Marchand

DESSERT

Citrus
Frosted Kumkuats by Damien Blasco / lemon leaf chantilly / bergamot ice cream

Autumn Harvest
Long-boiled quinces / Beer ice cream / Vanilla and cereal whipped cream

Signature
Tulakalum chocolate / Grilled sobacha / Ginger

Dinner à la carte

Choose your seasonal dinner to suit your mood.

Available for dinner from Tuesday to Friday from 7PM to 9:30PM.

STARTER

Marine Vegetal
Marine herbs and flowers / Marinated and smoked sea bream/ Garum

In the Forest
Paris mushrooms with Arbois wine / crispy chestnut / smoked velouté

Kitchen Garden
Caramelized squash / roasted sweet potato condiment / local tarragon emulsion

Farm
Apple / Jerusalem Artichoke / Foie gras / Tamarind

Shellfish
Romaine with shellfish cream and coral / Spider crab & crab au naturel / Caviar

MAIN COURSE

Sea
Honey-roasted parsnips / Seabass / Chestnuts and crumble

Breeding
Discovered Herblay beetroot / Pigeon from Pornic / Like a royal sauce

Land
Grilled carrots with mustard condiment / Grilled milk-fed veal / Pearled juice

Memory
Eggplants from Rolland Rigault / Pollock / Vegetable Juice

Diving
Cauliflower au naturel and white truffle/ Scallops in bloom/ Bardes condiments

CHEESE

Selection of cheeses from Les Frères Marchand

DESSERT

Spices
Marinated figs / Andaliman berry / Fig leaf sorbet

Autumn Harvest
Long-boiled quinces / Beer ice cream / Vanilla and cereal whipped cream

Signature
Tulakalum chocolate / Grilled sobacha / Ginger

4 Courses

€155 per person drinks excluded
Wine pairing €65 per person

STARTER

Marine Vegetal
Marine herbs and flowers / Marinated and smoked sea bream/ Garum

In the Forest
Paris mushrooms with Arbois wine / crispy chestnut / smoked velouté

Kitchen Garden
Caramelized squash / roasted sweet potato condiment / local tarragon emulsion

Farm
Apple / Jerusalem Artichoke / Foie gras / Tamarind

Shellfish
Romaine with shellfish cream and coral / Spider crab & crab au naturel / Caviar

MAIN COURSE

Sea
Honey-roasted parsnips / Seabass / Chestnuts and crumble

Breeding
Discovered Herblay beetroot / Pigeon from Pornic / Like a royal sauce

Land
Grilled carrots with mustard condiment / Grilled milk-fed veal / Pearled juice

Memory
Eggplants from Rolland Rigault / Pollock / Vegetable Juice

Diving
Cauliflower au naturel and white truffle/ Scallops in bloom/ Bardes condiments

CHEESE

Selection of cheeses from Les Frères Marchand

DESSERT

Spices
Marinated figs / Andaliman berry / Fig leaf sorbet

Autumn Harvest
Long-boiled quinces / Beer ice cream / Vanilla and cereal whipped cream

Signature
Tulakalum chocolate / Grilled sobacha / Ginger

Carte Blanche with Anthony Denon 6-course menu

€195 per person drinks excluded
Wine pairing €95 per person

Booking required

STARTER

Marine Vegetal
Marine herbs and flowers / Marinated and smoked sea bream/ Garum

In the Forest
Paris mushrooms with Arbois wine / crispy chestnut / smoked velouté

Kitchen Garden
Caramelized squash / roasted sweet potato condiment / local tarragon emulsion

Farm
Apple / Jerusalem Artichoke / Foie gras / Tamarind

Shellfish
Romaine with shellfish cream and coral / Spider crab & crab au naturel / Caviar

MAIN COURSE

Sea
Honey-roasted parsnips / Seabass / Chestnuts and crumble

Breeding
Discovered Herblay beetroot / Pigeon from Pornic / Like a royal sauce

Land
Grilled carrots with mustard condiment / Grilled milk-fed veal / Pearled juice

Memory
Eggplants from Rolland Rigault / Pollock / Vegetable Juice

Diving
Cauliflower au naturel and white truffle/ Scallops in bloom/ Bardes condiments

CHEESE

Selection of cheeses from Les Frères Marchand

DESSERT

Spices
Marinated figs / Andaliman berry / Fig leaf sorbet

Autumn Harvest
Long-boiled quinces / Beer ice cream / Vanilla and cereal whipped cream

Signature
Tulakalum chocolate / Grilled sobacha / Ginger

Executive Chef Anthony Denon and Pastry Chef Léandre Vivier welcome you to Le Baudelaire for the Festive season. Come and celebrate New Year's Eve with a festive menu and a musical atmosphere for an outstanding gastronomic journey to remember. Let's begin 2024 on a high note!

This menu is only available on Sunday, December 31 for dinner.

A 100% vegetal, tasty and seasonal menu created by our chef Anthony Denon.

Choose your seasonal lunch to suit your mood.

Executive Chef Anthony Denon and Pastry Chef Léandre Vivier welcome you to Le Baudelaire for the Festive season. Come and celebrate New Year's Eve with a festive menu and a musical atmosphere for an outstanding gastronomic journey to remember.
Let's begin 2024 on a high note!