Laurent
Paris · din 1842 · 29 de preparate · 18 EUR – 650 EUR
Traducere automată din franceză. Denumirile originale apar la fiecare preparat; meniul original este cel valabil.
APERITIVE AMUSE-GUEULES APPETIZERS
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TARAMA D'CEUFS DE CABILLAUD FUMÉS, FICELLE TOASTÉE
Tarama made from smoked cod roe, served with toasted bread.
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JAMBON IBÉRIQUE, PAN CON TOMATE AU BASILIC
Iberian ham served with tomato and basil bread.
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GOUGÈRES AU COMTÉ ET TRUFFE NOIRE
Gougères prepared with Comté cheese and black truffle.
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Caviar Ossetra Revka de casă, blini, condimente
30G 150 EUR50G 250 EURCAVIAR OSCIÈTRE MAISON REVKA, BLINIS, CONDIMENTSOssetra caviar served with blinis and condiments.
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Caviar Beluga Revka de casă, blini, condimente
30G 380 EUR50G 650 EURCAVIAR BELUGA MAISON REVKA, BLINIS, CONDIMENTSBeluga caviar served with blinis and condiments.
PROASPLETE LES CRUS RAW DISHES
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COEUR DE SAUMON FUMÉ, BLINIS, CRÈME D'ISIGNY
Smoked salmon served with blinis and Isigny cream.
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TARTARE DE THON ROUGE, POUTARGUE
Bluefin tuna tartare topped with bottarga.
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FINES TRANCHES DE BAR MARINÉ, CRÈME D'ISIGNY, CITRON VERT
Thinly sliced marinated sea bass with Isigny cream and lime.
ANTIPAȘURI HORS-D'OEUVRE
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VELOUTÉ DE CHÂTAIGNES TRUFFÉ, CRÈME D'ISIGNY
Chestnut velouté flavored with truffle and served with Isigny cream.
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FOIE GRAS DE CANARD MAISON, CHUTNEY
Homemade duck foie gras served with chutney.
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LANGOUSTINES POCHÉES, MAYONNAISE LÉGÈRE AU CRESSON
Poached langoustines served with a light watercress mayonnaise.
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POÊLÉE DE CÈPES, BEURRE NOISETTE, JAUNE D'OEUF CONFIT
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CUISSES DE GRENOUILLE EN PERSILLADE
Sautéed frog legs with garlic and parsley.
CLASICELE LUI LAURENT LES CLASSIQUES DE CHEZ LAURENT
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LANGOUSTINES CROUSTILLANTES À LA FEUILLE DE BASILIC
Crispy langoustines prepared with basil leaf.
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MACARONIS AUX ARTICHAUTS, FOIE GRAS, TRUFFE NOIRE
Macaroni with artichokes, duck foie gras, and black truffle.
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TARTARE DE FILET DE BOEUF AU COUTEAU
Beef fillet tartare prepared with a knife.
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VÉRITABLE FILET DE BOEUF AU POIVRE DU SARAWAK
Beef fillet served with Sarawak pepper sauce.
PEȘTE POISSONS
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FILET DE BAR DORÉ, CHOU-FLEUR CONFIT, BEURRE BLANC
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NOIX DE SAINT-JACQUES RÔTIES, MOUSSELINE DE TOPINAMBOUR, TRUFFE NOIRE
Roasted scallops served with Jerusalem artichoke puree and black truffle.
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Homar la grătar cu unt de busuioc
70 EUR140 EURHOMARD GRILLÉ AU BEURRE DE BASILICGrilled lobster served with basil butter.
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SOLE MEUNIÈRE GÉANTE AU BEURRE DE SARRASIN (POUR 2)
Sole meunière prepared with buckwheat butter, served for two.
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LINGUINE AU CAVIAR OSCIÈTRE
Linguine pasta served with Ossetra caviar.
CARNE VIANDES
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HACHIS PARMENTIER FAÇON LAURENT
Hachis Parmentier prepared in Laurent style.
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RIS DE VEAU CROUSTILLANT, MOUSSELINE DE POMMES DE TERRE TRUFFÉE
Crispy veal sweetbreads served with truffle mashed potatoes.
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CRISPY VEAL SWEETBREAD, TRUFFLE POTATO MOUSSELINE
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PIGEON ROYAL RÔTI ENTIER, JUS AU THYM, PETITS LÉGUMES DE SAISON À L'HUILE D'OLIVE
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SUPRÊME DE VOLAILLE RÔTI, JUS CORSÉ, MOUSSELINE DE POMMES DE TERRE
Roasted poultry supreme served with reduced juice and mashed potatoes.
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CÔTE DE VEAU, JUS CRÉMÉ AU VIN JAUNE, POUR 2
Prețuri așa cum au fost publicate de local; e posibil să se fi schimbat. Imaginile preparatelor sunt ilustrații AI după descrierea din meniu, nu fotografii din local.