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One of my favorites in Paris: DO NOT MISS SPRING

Here are the details of our lunch
Apetizer:
Crème fraîche de Normandie, onions pickles, Banka Truit’eggs
Fried black sausage form Pays basque, apple compote, mustard sauce with lime and cream
Vegetable broth with leeks and smoked potatoes

Starter:
Maquereau Tataki, mustard shoots, dill, apple juice vinaigrette and buckweat

Main Course:
Lamb saddle from Lozère, olives from Kalamata, sheep milk yogurt & herbs, celery purée & chips, watercress, pigeon juice
& lamb neck with raisins de corinthe

Dessert:
Vacherin : vanillia ice cream, meringue & passion fruit
Chocolate tart
Pineapple & litchees salad with lime
Mango with crispy honey & pistachio.