Les Baux de Paris

A complete lunch set including a starter, main course, and dessert. Guests can choose one item from each category. A great value way to sample various dishes.

Fattened duck or goose liver, pan-seared or served as a terrine. It has a rich, buttery flavor and a smooth, delicate texture. Often enjoyed with toast or brioche.

A beef dish served with foie gras (rich duck liver). Likely a steak Rossini style or similar combination. Savory and luxurious flavor.

Chicken cooked in a spiced curry sauce. Typically creamy, savory, and aromatic with spices like turmeric and cumin. Served warm.

A trio of small slider-style burgers featuring both beef and chicken patties. Perfect for sampling or light dining. Hand-held and savory.

An assortment of cured meats such as salami, ham, and sausages. Salty and savory. Usually served with bread and pickles as an appetizer.

Premium Iberian ham (Jambon Ibérique) from acorn-fed pigs. Intense nutty flavor and melt-in-the-mouth fat texture. Served thinly sliced.

Beef that is briefly seared on the outside and left raw inside, then sliced thinly. Tender texture with a savory, lightly charred flavor. Often served with a soy-based sauce.

Raw beef sliced paper-thin. Typically dressed with olive oil, lemon juice, and parmesan cheese. Delicate and fresh texture.

A large cut of beef rib steak, bone-in, suitable for sharing. Juicy, marbled, and rich in flavor. Grilled to preference and served with sides.

Large land snails cooked in shells with garlic butter and parsley. Chewy texture with a strong herbal garlic flavor. Eat with a small fork.

A dozen large land snails prepared with garlic butter and herbs. Chewy, savory, and aromatic. Use the provided tools to extract the meat.

Fresh tuna seared briefly on the outside and raw inside. Tender and meaty texture. Usually served with a savory dipping sauce.

Prawns cooked with feta cheese, often in a tomato base, and flambéed (ignited with alcohol) for flavor. Savory, creamy, and slightly sweet seafood dish.

Prawns flambéed with an anise-flavored spirit (like Ouzo or Pastis). Sweet seafood taste with a distinct licorice aroma.

Octopus tentacles grilled until tender and slightly charred. Seasoned with Espelette pepper for a mild, fruity heat. Chewy but soft texture.

Thin slices of raw salmon. Rich, oily, and soft texture. Typically dressed with lemon, oil, and herbs.

A traditional Greek dip made from fish roe (carp or cod), olive oil, and lemon. Creamy, pinkish, and salty. Served with bread.

Fried potato strips. Crispy on the outside, soft inside. A classic side dish.

Fried potato cubes served with a spicy tomato sauce and aioli. A popular Spanish tapas dish. Crispy and savory with a kick.

Fried patties made from grated zucchini, herbs, and cheese. served with a cooling yogurt and cucumber dip (tzatziki). Crispy outside, soft inside.

Fresh salad with tomatoes, cucumbers, olives, onions, and a block of feta cheese. Dressed with olive oil and oregano. Crisp and refreshing.

A fresh salad likely featuring mozzarella, tomatoes, basil, and greens. Light and healthy.

Baked eggplant filled with a mix of vegetables and often tomato sauce. Soft texture and savory flavor. A hearty vegetarian dish.

Oyster mushrooms pan-fried, likely with garlic and herbs. Meaty texture and earthy flavor.

Assorted vegetables grilled and topped with crumbled feta cheese. Smoky, savory, and healthy.

A spread made from roasted eggplant, blended with olive oil, garlic, and herbs. Smoky and creamy. Eaten with bread.

Fried block of feta cheese wrapped in filo pastry or breaded, topped with honey and sesame seeds. Crispy, salty, and sweet combination.

Creamy mashed potatoes mixed with rich Comté cheese (similar to Aligot). Smooth, cheesy, and comforting.

Toasted bread topped with creamy goat cheese, sweet figs, honey, and crunchy pecans. A sweet and savory appetizer.

A platter featuring a variety of cheeses. Served with bread or crackers. Good for sharing.

A twist on the classic Mule cocktail with vodka and ginger beer, enhanced with apple juice and rosemary syrup. Refreshing and herbal.

Classic Cuban highball. White rum, sugar, lime juice, soda water, and mint. Fresh, sweet, and citrusy.

Weekly special cocktail created by the bartender.

A cold coffee-flavored cocktail made with vodka, espresso coffee, and coffee liqueur. Rich, creamy, and energizing.

Rum-based cocktail with cinnamon syrup and lemon juice. Spiced and citrusy profile.

Gin cocktail with elderflower liqueur, fresh cucumber, and lemon juice. Floral, crisp, and refreshing.

A house variation of the Spritz with bitter Campari, orange liqueur (Cointreau), citrus juices, and tonic. Bittersweet and bubbly.

A cocktail combining vodka, elderflower (sureau), and white wine. Floral and wine-forward.

A classic Italian cocktail made of equal parts gin, vermouth rosso, and Campari. Strong, bitter, and herbal.

Greek baked dish with layers of eggplant, potato, and ground meat, topped with béchamel sauce. Comforting and savory.

Classic French beef stew braised in red wine (Burgundy) with mushrooms and onions. Rich, tender, and flavorful.

Duck breast cooked with an orange glaze or sauce. The meat is seared with crispy skin, paired with sweet and citrusy flavors.

Tender beef fillet steak served with a creamy green peppercorn sauce. Spicy and rich.

Large bone-in rib steak meant for two people. Grilled and hearty. Rich beef flavor.

Scallops served with Basmati rice and vegetables. Delicate, sweet seafood with light sides.

Sole fish dredged in flour and pan-fried in butter, lemon, and parsley. Served with rice and vegetables. Buttery and delicate.

Tuna prepared in a Provençal style, typically with tomatoes, garlic, herbs, and olives. Savory and Mediterranean.