THE Signature MENU
Transcription
THE Signature MENU
S TOR Y S inc e 1 97 5, th e Gr an d Bi st ro d o r r P A R IS ha s of f er e d it s f am o us S ig nat u r e al l i nc l u siv e me n u ac r os s its fo u r Par is ia n a ddr es s es : Pl ac e d e B ret e ui l , La M u ett e, Ma il lo t - S ai nt F e rdi n an d e t 17 è m e . Th e P r es ide n ts Nic o las S ar k oz y a nd F ra nç oi s H ol la nd e , S é go l è ne R oya l, Rac hid a D ati, Be r na rd Ar na u lt, S erg e D a s sa ul t, G uy F or get , Y an n ic k N oah , S t ef fi Gr af , A dr ia na Ka re mbe u , Cla ud ia S c hi ff er , Al ic e Tag li o ni , Ka ri n V iar d, Em ma n ue l le Béa rt, Cath er i ne D e n e uv e et S oph ie M arc ea u a ll c o u nt a mo ng o u r lo yal pat ro n s . Signature Products Ow i ng t o priv il eg ed re lat i o ns h ips wi th my ma ny s upp li e rs , I a m ab le t o s o u rc e the be s t fr e sh i ng r edi e nt s, l oc al pr o duc e, and o rga n ic pr od uc t s , di r ec tl y an d w ith o ut i nte rm edi ar ie s to the n p r epa re the m 1 00 % i n h o us e. T he re i n l ie s th e s e c ret to o ff er i ng, at v ery ac c e ss ib le pric es , h o me - mad e f o ie gra s , F i ne de Cl air e D av id H erv é N °2 oy st er s, gia nt B urg u n dy s nai ls , fr esh F r e nc h sc al l ops , F r e nc h lamb , A ubr ac b ee f, and w i ne s by G eo rg es D ubœ u f a nd Pa ul Mas . Bespoke Experience F ro m th e v ery be gi n ni ng , th e re w er e th re e g o lde n r u le s : t o se rv e f re sh a nd ex t ra or di n ary F re nc h i ngr ed ie nt s , t o p r epa re and c o o k ev e ryth in g i n h o u se and m o st i mp ort a ntly t o of f er ev eryth i ng i n a n a ll - i nc l u s iv e me n u a t 4 4 € that ta ke s yo u fr om the ap éri ti f th ro u gh t o th e c of f ee , pa s si ng b y th e s ta rte r, the ma i n c o u r se , th e d e ss er t a nd o f c o ur se n ot f or ge t ti ng th e wi n e! The bespoke experience is not only about quality but also about the vast array of choices offered in the Signature menu. Haute-Couture Restaurant Let th e Gra nd Bi st ro d o r r P AR IS s ed uc e y o u. The r e sta ur a nts ar e d ec ora ted by P ie rr e C an ot , we lc om i ng y o u i nt o a re lax i n g atm o sph er e, a fam il y - sty le r etr eat , wh e re s imp lic ity a nd ge n er o sit y ar e th e mo st es se n tia l a nd yo u ar e a lw ays gre et ed with k i nd ne s s a nd a smi l e. F r om y o u r ev e ryday m eal s t o bu s in e ss l u nc h es an d ev e n y o u r m o st mo me n to u s li fe mo me nt s , th er e wi ll a l way s b e a t abl e fo r y o u . W elc om e a nd b o n app étit ! T HE 44€ ALL Signature MENU I NCLUSIVE OR 35€ E XC L . B E V E R A G E S APERITIF : BELLINI, KIR PÉTILLANT OR AMÉRICANO BLACK OLIVES TAPENADE STARTER, MAIN AND DESSERT B OTTLE OF WINE FOR 2 O RGANIC M ASSAYA C OFFEE OR M ARIAGE F RÈRES T EA , MADEL EINE À LA CARTE IN THE STARTER 12 € FOIE GRAS MAIN 24 € / 6 OYSTER (suppl. 5€) HALF LOBSTER (suppl. 10€) Signature MENU DESSERT 9 € WHOLE WILD SOLE (suppl. 5€) BEEF TENDERLOIN (suppl. 5€) T HE E XPRESS L UNCH M ENU 25€ E XC L . B E V E R A G E S Excl. Sundays and Bank Holidays BLACK OLIVES 44€ A LL TAPENADE , STARTER , MAIN & LOVELY ORGANIC COFFEE T HE S EAFOOD M ENU I NCLUSIVE O R 35€ E XC L . B E V E R A G E S APERITIF : BELLINI, KIR PÉTILLANT OR BLACK OLIVES O RGANIC AMÉRICANO TAPENADE CHOICE OF SEAFOOD PLATTER CHEESE OR DESSERT B OTTLE OF WINE FOR 2 M ASSAYA C OFFEE OR M ARIAGE F RÈRES T EA , MADEL EINE T HE 44€ O RGANIC Signature MENU I NCLUSIVE ALL OR 35€ E XC L . B E V E R A G E S APERITI F A ND B LAC K OL IVE S TA PE NA DE S TA R T E R , M A I N A N D D E S S E R T BOTTLE OF WINE FOR 2 M ASSAYA C OFFEE OR M ARIAGE F RÈRES TEA , HOMEMADE MADELEINE APERITIF … BELLINI, KIR PÉTILLANT OR AMÉRICANO & Black olives tapenade TO BEGIN WITH … PORCINI VELOUTÉ SCALLOP PETALS, chestnut, nut oil SEABASS CÉVICHE, quinoa, soy sauce, sésame and green lemon ORGANIC COCOTTE EGGS WITH MORELS MUSHROOM black peper from Sarawak CREAMY BURRATINA SORRENTE OIL, cured ham slices, arugula and taggiasche olive AVOCADO WITH PINK SHRIMPS, grapefruits and coriander SALMON CARPACCIO MARINATED, dill weed, tzatziki TWELVE LARGE BURGUNDY SNAILS in classic frothy garlic butter BRITTANY ARTICHOKES WITH SMOKED SALMON AND ORGANIC EGG, horseradish cream HOME-MADE DUCK FOIE GRAS, fig chutney, poujauran toast 6 GRAND CRU ® OYSTERS, FINE DE CLAIRE DAVID HERVÉ « GROSSES N°2 » shallots vinaigar NATURAL GREY SHRIMPS, with a dash of green lemon WHELKS COOKED in a court-bouillon, garlic mayonnaise THE SHUCKER’S ASSORTMENT OF SEAFOOD: 2 wild pink prawns, whelks and dog cockles LIVE HALF LOBSTER FROM THE SEA WATER TANK, homemade mayonnaise (extra 6€) DAILY CREATIONS by the head chef Rémi Robert F OLLOWED BY … THE VEGETARIAN DISH PRAWNS GRILLED, linguines served with truffles cream BEEF TENDERLOIN, red wine sauce from Saint Estèphe, gratin dauphinois tradition WHOLE SEA BASS, white butter sauce with a taste of champagne, tender-cooked spinach DUCK BREAST PAIN-ROASTED served with truffles cream, mashed potatoes SNACKED FRESH SCALLOPS, tom yam sauce, basmati rice with our safran touch FILET OF HANGER STEAK, spicy sauce, mashed potatoes CASSEROLE OF KIDNEY VEAL, porcini mushroom, tender-cooked spinach BEEF TARTAR FROM AUBRAC, with an italian style, cutting with knif, matchstick fries PAN-ROASTED THYM LAMB LOINS, cooking juices, gratin dauphinois 21-DAY AGED RIB STEAK, black peper from Sarawak, matchstick fries WHOLE WILD SOLE meunière or grilled, prepared tableside, basmati rice with our safran touch (extra 5€) THE SHUCKER’S PLATTER: 1 spider crab or 1 common crab, whelks and dog cockles DAILY CREATIONS by the head chef Rémi Robert . . AND TO FINISH OFF … SUZETTE CREPES, « flambées » table-side with grand marnier rouge HOME-MADE ICE CREAM AND SORBETS CRÈME BRULÉE, FLAMBÉED TABLE-SIDE, crunchy and infused with bourbon vanilla FRESH PINEAPPLE CARPACCIO with mint leaves, home-made coconut ice cream « DARK VADOR » CHOCOLAT FONDANT CAKE, home-made vanilla ice cream HOME-MADE FRENCH TOAST, vanilla ice cream, caramel sauce THIN WARM APPLE PIE, home-made almond milk ice cream BOURBON VANILLA MILLEFEUILLE CURRENT SELECTION OF FINE CHEESE DAILY DESSERT WINE OF THE SIGNATURE MENU CHOSEN BY OUR SOMMELIER O r C a s t a l i e s t i l l o r s p ar k l i n g w at e r O r 1 5 € c r e d i t pe r bo t t le fr o m t h e h o u s e c e l lar WHITE WINES Réserve Sabadie, Vin de France, Blanc Domaine Nicole Blanc, Pays d’Oc IGP 2014 Domaine Mandard, Touraine AOC, Sauvignon Blanc 2014 ROSÉ WINES Réserve Sabadie, Vin de France, Rosé Côté Mas, Pays d’Oc IGP, Rosé Aurore 2015 Château de Berne, Côtes de Provence AOP, Les Oliviers 2014 RED WINES Réserve Sabadie, Vin de France, Rouge Domaine Nicole Rouge, Coteaux de Bessilles IGP 2014 Domaine Mandard, Touraine AOC, Gamay 2014 Domaine Georges Dubœuf, Côtes du Rhône AOC 2012 Chapelle de Tutiac, Blaye Côtes de Bordeaux AOC 2012 Domaine Georges Dubœuf, Bourgogne AOC 2010 À LA CARTE IN THE STARTER 12 € FOIE GRAS / 6 OYSTER (suppl. 5€) HALF LOBSTER (suppl. 10€) Signature MENU MAIN 24 € DESSERT 9 € WHOLE WILD SOLE (suppl. 5€) BEEF TENDERLOIN (suppl. 5€) T HE E XPRESS L UNCH M ENU 25€ EXCL. BEVERAGES Excl. Sundays and Bank Holidays BLACK OLIVES TAPENADE , STARTER , MAIN & THE LOVELY ORGANIC COFFEE S TARTERS AVOCADO WITH PINK SHRIMPS, grapefruits and coriander ORGANIC COCOTTE EGGS WITH MORELS MUSHROOM black peper from SEABASS CÉVICHE, quinoa, soy sauce, sésame and green lemon WHELKS COOKED in a court-bouillon, garlic mayonnaise DAILY CREATIONS by the head chef Rémi Robert Sarawak M AINS WHOLE SEABASS, white butter sauce better with a taste of champagne, tender-cooked spinach DUCK BREAST PAIN-ROASTED served with truffles cream, mashed potatoes BEEF TARTAR FROM AUBRAC, with an italian style, cutting with knif, matchstick fries THE SHUCKER’S PLATTER: 1 spider crab or 1 common crab, whelks and dog cockles DAILY CREATIONS by the head chef Rémi Robert LOVELY ORGANIC COFFEE MINI CRÈME BRULÉE, HOMEMADE MADELEINE C HILDREN ’ S M ENU 14€ U P T O 10 Y EA RS OL D beef patty, homemade fries, ice cr eam, soda 44€ A LL T HE S EAFOOD M ENU I NCLUSIVE O R 35€ E XC L . B E V E R A G E S APERITIF AND BLACK OLIVES TAPENADE CHOICE OF SEAFOOD PLATTER, HOMEMADE DESSERT B OTTLE OF WINE FOR 2 O RGANIC M ASSAYA C OFFEE OR M ARIAGE F RÈRES TEA , MADE L EINE BELLINI, KIR PÉTILLANT OR APERITIF... AMÉRICANO & homemade black olives tapenade THE « DÉCOUVERTE IODÉE » PLATTER or THE « HUÎTRES GRAND CRU ® » PLATTER SELECTION OF CHOICE 15 GRAND CRU OYSTERS ® OF DESSERT IN THE SIGNATURE MENU... SEAFOOD PLATTERS « DÉCOUVERTE IODÉE » 35 € « H UÎTRES G RAN D C RU ® » 35 € I NTENDED FOR 1 I NTENDED FOR 1 1 SPIDER CRAB OU 1 COMMON CRAB FROM THE SEA WATER TANK 2 WILD PINK JUMBO SHRIMPS THE SELECTION OF 6 GRAND CRU OYSTERS ® 2 DOG COCKLES WHELKS, GREY SHRIMPS LEMON SHALLOTS VINEGAR HOMEMADE MAYONNAISE POILÂNE RYE-BREAD THE COMPLETE SELECTION OF 15 GRAND CRU OYSTERS ® : 2 Papillon de Blainville-sur-Mer, Ludovic Le Pasteur « minuscule » N°5 2 Spéciale d’Isigny-sur-Mer, Sylvain Perron « moyenne et charnue » N°3 2 Spéciale Saint-Vaast, Jean-François Mauger « petite et charnue » N°4 2 Fine de Claire David Hervé, David Hervé « grosse » N°2 1 Spéciale Gillardeau, Famille Gillardeau « moyenne et charnue » N°3 2 Huître Sauvage de l’Île aux Oiseaux, Olivier Laban « longue » 2 Belon Cadoret, Famille Cadoret « moyenne et plate » N°3 2 Fine de Prat-Ar-Coum, Yvon Madec « moyenne » N°3 LEMON SHALLOTS VINEGAR POILÂNE RYE-BREAD « GRAND BISTRO » 79 € « MAISON DE FAMILLE » 159 € I NTENDED FOR 1 I NTENDED FOR 2 1/2 LOBSTER FROM THE SEA WATER TANK 1 SPIDER CRAB OR 1 COMMON CRAB FROM THE SEA WATER TANK 2 WILD PINK JUMBO SHRIMPS THE SELECTION OF 9 GRAND CRU OYSTERS ® 3 DOG COCKLES WHELKS, GREY SHRIMPS LEMON SHALLOTS VINEGAR HOMEMADE MAYONNAISE POILÂNE RYE-BREAD 1 LOBSTER FROM THE SEA WATER TANK 2 SPIDER CRABS OR 2 COMMON CRABS FROM THE SEA WATER TANK 4 WILD PINK JUMBO SHRIMPS 18 GRAND CRU OYSTERS ® 6 DOG COCKLES WHELKS, GREY SHRIMPS THE SELECTION OF LEMON SHALLOTS VINEGAR HOMEMADE MAYONNAISE POILÂNE RYE-BREAD « SIGNATURE » 199 € « DORR PARIS » 399 € I NTENDED FOR 2 I NTENDED FOR 4 1 LOBSTER FROM THE SEA WATER TANK 2 SPIDER CRABS OR 2 COMMON CRABS 2 LOBSTERS FROM THE SEA WATER TANK 4 SPIDER CRABS OR 4 COMMON CRABS FROM THE SEA WATER TANK FROM THE SEA WATER TANK 6 WILD PINK JUMBO SHRIMPS THE SELECTION OF 24 GRAND CRU OYSTERS ® 6 DOG COCKLES WHELKS, GREY SHRIMPS LEMON 12 WILD PINK JUMBO SHRIMPS 48 GRAND CRU OYSTERS ® 12 DOG COCKLES WHELKS, GREY SHRIMPS THE SELECTION OF LEMON SHALLOTS VINEGAR SHALLOTS VINEGAR HOMEMADE MAYONNAISE HOMEMADE MAYONNAISE POILÂNE RYE-BREAD POILÂNE RYE-BREAD À LA CARTE SEAFOOD G RAND C RU O Y STERS ® G RANDS C RUS FROM N ORMANDIE E ACH P ER 6 L A P APILLON DE B LAINVILLE - SUR -M ER , L UDOVIC L E P ASTEUR « MINUSCULE » N°5 1,5 9,0 L A S PÉCIALE S AINT V AAST , J EAN -F RANÇOIS M AUGER , « PETITE ET CHARNUE » N°4 2,2 13,0 L A S PÉCIALE D ’I SIGNY - SUR -M ER , S YLVAIN P ERRON « MOYENNE ET CHARNUE » N°3 2,5 14,0 L A S PÉCIALE U TAH B EACH , J EAN -P AUL G UERNIER « GROSSE ET CHARNUE » N°2 4,0 24,0 LA FINE DE PRAT-AR-COUM, YVON MADEC « MOYENNE » N°3 2,8 16,0 LA BELON CADORET, FAMILLE CADORET « MOYENNE ET PLATE » N°3 3,2 19,0 LA FINE DE CLAIRE DAVID HERVÉ, DAVID HERVÉ « GROSSE » N°2 3,2 19,0 LA SPÉCIALE GILLARDEAU, FAMILLE GILLARDEAU « MOYENNE ET CHARNUE » N°3 4,0 24,0 2,2 13,0 GRANDS CRUS FROM BRITANNY GRANDS CRUS FROM POITOU-CHARENTES GRANDS CRUS FROM AQUITAINE L’HUÎTRE SAUVAGE DE L’ÎLE AUX OISEAUX, OLIVIER LABAN « LONGUE » S HELLFISH AND C RUSTACEANS DOG COCKLES (PER PORTION) 7,0 WHELKS (PER PORTION) 7,0 GREY SHRIMPS (PER PORTION) 7,0 ROYAL SCHRIMPS (PER PORTION) 9,5 WILD PINK JUMBO SHRIMPS (PER PORTION) 14,0 SPIDER CRAB OR COMMON CRAB FROM THE SEA WATER TANK 19,0 LOBSTER FROM THE SEA WATER TANK 49,0 SPINY LOBSTER FROM THE SEA WATER TANK (ABOUT 500G) Booking is required, available within 6 hours 59,0 JUMBO LOBSTER FROM THE SEA WATER TANK (ABOUT 2KG) Booking is required, available within 6 hours 139,0 ROYAL SPINY LOBSTER FROM THE SEA WATER TANK (ABOUT 1,7 KG) Booking is required, available within 6 hours 289,0 The addresses Signature d o r r PARIS by L E G R A N D B I S TR O B R E TE U I L LE BAR À HUITRES M ON TPA R N A S S E 3, pl ace d e Br e te uil 75 00 7 P A R I S 01 4 5 6 7 0 7 2 7 w w w. le gr an d b i str o .fr Ser vic e V o itur ie r 112 , bd d u M o nt pa rn as se 750 14 P A R I S 01 4 3 2 0 7 1 0 1 w w w. le bara hui tre s .fr Service V o itur ier L E G R A N D B I S TR O M U E TTE L E B A R À H U Î TR E S S A I N T G E R MA I N 10, ch au ssée d e la Mue t t e 750 16 P A R I S 01 4 5 0 3 1 4 8 4 w w w. le gr an d b i str o .fr Ser vic e V o itur ie r 33, rue Sa i nt -Jacque s 75 0 05 P A R I S 01 4 4 0 7 2 7 3 7 w w w. le bara hui tre s .fr Service V o itur ier L E G R A N D B I S TR O 17 È ME L E B A R À H U Î TR E S P L A CE D E S V OS G E S 108 , a ven ue d e Vi lli e r s 7 501 7 P A R I S 01 4 7 6 3 3 2 7 7 w w w. le gr an d b i str o .fr Ser vic e V o itur ie r 33, bd Bea umarc h ai s 7 50 03 P A R I S 01 4 8 8 7 9 8 8 2 w w w. le bara hui tre s .fr Service V o itur ier L E G R A N D B I S TR O M A I L L OT -S T -F E R D I N A N D L E B A R À H U Î TR E S P L A CE D E S T E R N E S 275 , b oule var d Pe r e ir e 7 501 7 P A R I S 01 4 5 7 4 3 3 3 2 w w w. le gr an d b i str o .fr Ser vic e V o itur ie r 69, av d e Wag ram 75 01 7 P A R I S 01 4 3 8 0 6 3 5 4 w w w. le bara hui tre s .fr Service V o itur ier L E B I S TR O D E S D E U X T HÉ Â T R E S 18, rue Bla nc he 750 09 P A R I S 01 4 5 2 6 4 1 4 3 w w w. le sd e ux t he at r e s .fr L’A U BE R GE DU MOULIN VERT 34 bi s, rue d e s P la nte s 75 014 P A R I S 01 4 5 3 9 3 1 3 1 w w w.a ube rged u m oul i nve rt. fr Service V o itur ier T HE L I T TL E I TA L Y P L A CE D E C L I CHY 5, P lace d e Cl ichy 75 01 7 P A R I S 01 4 2 9 3 6 1 3 4 w w w. t hel it tle it aly .fr For your events of 12 persons or more, contact us at +33 (0) 1 58 01 08 10