Le Marais Restaurant Paris

Small mozzarella with a creamy center served with fresh tomatoes. Mild and milky flavor. To be enjoyed fresh as a starter.

Small creamy burrata accompanied by sweet pears. A delicate sweet and savory combination. To be eaten fresh.

Thin slices of raw salmon smoked over wood. Melting texture and characteristic smoky flavor. Often served with toast and lemon.

Preparation based on egg, likely soft-boiled or poached, served with a forestière garnish (mushrooms). Rich and flavorful.

Roasted eggplant purée seasoned with garlic and olive oil. Creamy texture and smoky taste. Can be spread on bread.

Chickpea purée revisited with fresh herbs or green vegetables. Smooth texture and vegetal taste. Perfect for sharing with bread.

Tender chicken breast cooked with skin and flavored with rosemary. Juicy meat and golden skin. Classic main course.

Homemade burger with ground beef patty, soft bun, and chef's toppings. Hearty and flavorful. Can be eaten with hands or cutlery.

Marbled and grilled beef steak of 400g. Tender texture and rich meat flavor. For big appetites.

Fresh salad made of raw vegetables, herbs, and fried bread, seasoned with sumac and lemon. Crunchy and tangy.

Romaine salad with chicken, croutons, parmesan, and creamy anchovy dressing. A rich and crunchy international classic.

Green salad topped with breaded and melted goat cheese on toasted bread. Hot-cold contrast and crispy texture.

Large ball of mozzarella with a very creamy center served with an assortment of tomatoes. Fresh and creamy. Can be shared.

Imposing bone-in rib steak, grilled, served for two people. Flavorful and juicy red meat. To share.

Tuna lightly seared on the outside and raw on the inside, coated in black sesame. Fine texture and delicate taste.

Very tender and lean cut of beef topped with a spicy pepper sauce. Melts in your mouth.

Assortment of dried or smoked beef meats (bresaola, cecina, etc.). Salty and fragrant. Ideal as an appetizer.

Selection of various aged cheeses. Flavors ranging from mild to full-bodied. Served with bread.

Platter combining charcuterie and cheeses. The best of both worlds for an aperitif or a light meal.

Tube pasta served with a creamy salmon sauce. Hot, rich, and comforting dish.

Penne topped with Italian blue cheese sauce (Gorgonzola). Strong and creamy taste.

Pasta with chicken and mushrooms, likely with a cream or forestière sauce. Classic family dish.

Long, flat pasta served with a mix of seasonal vegetables. Fresh vegetarian option.

Linguine mixed with a sauce of basil, garlic, pine nuts, cheese, and olive oil. Aromatic and green.

Pasta served with creamy burrata cheese and bresaola (cured beef). A luxurious blend of Italian textures and flavors.

Italian dessert with coffee and mascarpone, dusted with cocoa. Creamy and light texture.

Warm chocolate cake with a molten center. Intense chocolate flavor, often served with ice cream or cream.

Fresh cheesecake on a biscuit base. Dense and creamy texture, sweet and slightly tangy taste.

Assortment or salad of fresh seasonal fruits. Light and natural dessert.

Slice of brioche dipped in a mixture of egg and milk, then pan-fried in butter. Golden, warm, and fluffy.

Coffee served with a selection of several miniature desserts. Ideal for tasting a bit of everything.

Tea served with an assortment of petit fours and mini desserts.

Pizza topped with creamy burrata cheese and basil pesto sauce. Fresh and flavorful.

Pizza likely made with beef or cow's milk cheeses. Playful name suggesting a rich taste.

Pizza topped with mushrooms and often cream, bacon, or cheese. Woody flavors.

The classic Margherita: tomato sauce, mozzarella, and basil. Simple and effective.

Signature house pizza, toppings according to the chef's inspiration (local style).

Pizza topped with slices of spicy sausage (pepperoni) and cheese. Slightly spicy.

Classic pizza with tomato sauce, mozzarella, ham, and mushrooms.

Vegetarian pizza topped with an assortment of seasonal vegetables.

Tuna pizza, usually with tomato sauce, onions, and olives.

Pizza topped with salmon (often smoked) and cream or tomato base.

White or red pizza topped with a blend of four melted cheeses (often mozzarella, goat cheese, gorgonzola, emmental).

Pizza flavored with truffle or truffle cream. Intense and refined taste.

Red wine from the South of France. Aromas of red berries, spices, and garrigue. Structured and elegant.

Loire red wine (Cabernet Franc). Often fresh, with notes of red berries and sometimes green bell pepper. Light and fruity.

Rhône Valley red wine. Round, warm, and spicy. Versatile and pleasant.

Dry and fruity white wine from the Chardonnay grape. Notes of apple, citrus, and sometimes fresh butter. Refreshing.

Provencal white wine. Aromatic, floral, and mineral. Ideal with fish or as an aperitif.

Very pale rosé wine from the South of France. Light, crisp, and thirst-quenching.

Classic Provence rosé. Pale color, fruity nose, and elegant palate. The summer companion.

Homemade fresh drink with lemon, water, and sugar. Thirst-quenching and tangy.

Sparkling sweet American cola soda (or sugar-free version).

Cold-infused tea, often flavored with fruits or mint. Less sweet than soda.

Orange sparkling soda with pulp. Fruity and fizzy taste.

Industrial iced tea with fruit flavors.

Fermented ginger soda. Spicy and pungent taste, non-alcoholic.

French naturally sparkling mineral water. Intense bubbles.

Italian blonde lager beer. Light, golden, and refreshing.

Parisian craft beer, IPA style (India Pale Ale). Bitter and very aromatic (citrus, exotic fruits).

Belgian white beer. Cloudy, tangy, and fruity, often with notes of citrus and spices.