L'économat - Restaurant à Levallois-Perret

A composed salad of young spinach shoots and crayfish tails. It is garnished with shavings of old Mimolette, a semi-cooked egg, and seasoned with Espelette pepper.

Diced raw red tuna marinated in a fresh mix of lime and soy sauce. Served with grilled avocado, ginger, and sesame seeds for an Asian touch.

A creamy cold soup made from peas, flavored with mint and ginger. Garnished with crispy spicy peas and a drizzle of olive oil.

Grilled semi-hard Cypriot cheese, seasoned with za'atar (Levant spice blend). Accompanied by a Mediterranean salad with olives, tomatoes, and croutons.

An exotic twist on the classic egg mayonnaise. Served with wasabi-spiked mayonnaise, roe, crunchy vegetables, and peanuts for texture.

Creamy Italian cheese served with wedges of sweet roasted peaches. The dish is balanced by a herbaceous basil jus and the smoky crispness of chorizo.

Noble piece of roasted farm chicken, tender and juicy. Served with a creamy mushroom and truffle sauce as well as seasonal vegetables.

A thinly pounded and quickly grilled veal cutlet. Accompanied by an original peanut purée and a fresh candied lemon salad.

A gourmet vegetarian dish centered around a creamy burrata. Surrounded by crunchy vegetables, chorizo chips, and drizzled with a truffle emulsion.

Lamb ribs slow-cooked for 3 hours for a melt-in-your-mouth texture. Glazed with a soy ginger sauce and served with a smooth carrot purée.

Roasted sea bream fillet served with grilled carrots. Accompanied by a light sauce flavored with lemongrass and saffron.

Large roasted Black Tiger shrimp flambéed with anise-flavored alcohol (Pastis). Served with a virgin sauce with olive oil and grilled carrots.

Raw white fish marinated in an acidic lime and soy sauce. Garnished with fresh ginger, grilled avocado, and sesame.

Tender duckling breast glazed with soy. Served with caramelized fruits (peaches, cherries) and wasabi peanut shards for a sweet and savory mix.

Marinated raw tuna served as a main course. Prepared with lime, soy sauce, ginger, and grilled avocado.

Raw beef, minced and seasoned in a traditional way. A brasserie classic.

A selection of aged cheeses served before dessert.

Poached meringue, served here with a salted butter caramel and toasted peanuts for crunch.

Light and airy dark chocolate dessert, infused with a subtle, spicy note of ginger.

Creamy baked custard topped with a thin layer of crisp caramelized sugar. Flavored with salted butter caramel.

Modern interpretation of lemon tart where the elements (lemon cream, meringue, Breton shortbread) are artistically arranged on the plate.

Slice of soft brioche dipped in a milk-egg mixture then pan-fried. Served hot with caramel and fresh fruit.

A coffee accompanied by an assortment of small desserts, including a lemon verrine and a white cheese and pineapple verrine.