La Closerie des Lilas

Medium-sized Brittany hollow oysters (n°3). Iodized flavor and firm flesh. To be eaten raw with lemon or vinegar.

Aged fine de claire oysters, large size (n°2). Milder and more balanced taste. Served raw on ice.

Small fine de claire oysters (n°4). Delicate and not very fleshy. Ideal for an aperitif.

Renowned oysters, plump and crunchy with a lingering hazelnut flavor. A gastronomic reference.

Small Gillardeau oysters, concentrated in flavor. Firm texture and sweet taste.

Large Utah Beach special oysters, plump and iodized with a sweet aftertaste. Large size (n°2).

Medium-sized Utah Beach special oysters. Perfect balance between sweetness and saltiness.

Half lobster served cold, usually with mayonnaise. White, firm, and sweet flesh.

Whole crab served cold. Flaky and flavorful white meat, to be extracted from the shell and claws.

Crustaceans with delicate and sweet flesh, briefly cooked to remain tender. Served fresh.

Small prawns typical of European coasts. Very pronounced flavor and crunchy texture. Can be eaten whole or peeled.

Large tropical prawns renowned for their quality. Firm, crunchy, and flavorful flesh.

Sea snails cooked in court-bouillon. Pleasant chewy texture, served cold with mayonnaise.

Seafood platter for one person. Includes crab, several types of oysters, prawns, and whelks.

Complete and varied seafood platter including lobster and langoustines. Ideal for crustacean lovers.

The house's prestige platter with a wide selection of noble shellfish and crustaceans.

Platter dedicated solely to crustaceans (no oysters). Contains lobster, crab, langoustines, and prawns.

Thin slices of beechwood smoked salmon. Melting texture and delicate smoky taste. Served with toast.

Thin slices of raw tuna marinated. Sweet and spicy exotic flavors thanks to vanilla and ginger.

Egg cooked without a shell, runny yolk, served with a creamy mushroom (porcini) sauce. Rich and flavorful.

Fresh Italian buffalo mozzarella, creamy. Accompanied by cooked figs for a sweet and savory mix.

Creamy foie gras terrine, flavored with spiced rum. Served cold with toast.

Rustic meat pâté prepared on-site. Served with toast and a small green salad.

Traditional Basque black pudding, rich and smooth. Served with caramelized onions.

Romaine lettuce, chicken, croutons, parmesan, and creamy Caesar dressing. Contains bacon.

Large version of the Caesar salad, served as a main course.

Large snails baked in their shells with parsley and garlic butter. A French classic.

Grated celeriac salad dressed with remoulade sauce (mustard mayonnaise). Fresh and crunchy.

Simple and classic starter: hard-boiled eggs with mayonnaise, accompanied by diced vegetables.

Very thin slices of raw beef seasoned with oil, pesto, and parmesan shavings. Served fresh.

Exceptional French caviar. Black pearls with a subtle iodized flavor. Served with warm potatoes and cream.

The chef's special starter of the day, based on inspiration.

The main dish of the day, prepared with seasonal products.

Dessert of the day, often a fruit tart or a pastry creation.

Light puffed fish dumplings (pike), served in a rich crustacean sauce.

Octopus slow-cooked to be tender, served with a fresh and fruity sauce with exotic notes.

Smoked fish fillet (haddock) with firm, salty flesh. Accompanied by a runny egg and a butter sauce.

Thick steak of turbot, a noble fish with white, firm flesh, served with a rich emulsified sauce.

Whole flatfish pan-fried in butter and lemon. Fine and delicate flesh. Served with a side of your choice.

Piece of lamb cooked for a very long time until tender and shreddable. Rich in flavor.

Pan-seared duck breast, served pink with crispy skin and fragrant spices.

Tender slice of pan-fried calf's liver, served with a confit shallot sauce.

Raw minced beef seasoned (capers, onions, sauces). Served fresh with fries.

Marbled and juicy beef cut, grilled. Served with a creamy tarragon butter sauce.

House signature burger with ground beef patty, toppings, and brioche bun. Contains bacon or pork.

Very tender cut of beef, coated in pepper and flambéed with Bourbon whiskey for a powerful flavor.

The most tender cut of beef, grilled and served with a sauce of your choice.

Additional side dish à la carte.

Meat-free version of the house burger, with a vegetable patty.

Italian pasta (gnocchi) served with grilled vegetables and a fragrant tomato sauce.

Dish composed of various seasonal vegetables, depending on the market.

Assortment of French cheeses at different stages of maturation. Served with bread.

Classic pastry made of layers of crispy puff pastry and vanilla pastry cream.

Rum-soaked savarin cake. Very sweet and fragrant. Often served with cream.

Complex cake with puff pastry, caramelized choux buns, and chiboust cream or whipped cream.

Tart base filled with pastry cream and fresh strawberries.

Choux buns filled with vanilla ice cream and topped with a hot chocolate sauce.

Crêpes served in a butter, sugar, orange juice, and Grand Marnier liqueur sauce, often flambéed.

Mixture of fresh red berries (strawberries, raspberries, etc.).

Mixture of seasonal fruits cut into pieces.

Choice of ice cream scoops (creamy) or sorbets (fruit-based and dairy-free).

Iced cup composed with seasonal fruits and whipped cream.

Iced coffee dessert with coffee ice cream, cold espresso, and whipped cream.

Chocolate ice cream dessert with chocolate ice cream, rich sauce, and whipped cream.

Classic ice cream cup: vanilla ice cream topped with hot chocolate sauce and whipped cream.

Dry white wine from Burgundy. Fresh and mineral, made from Chardonnay grapes.

Prestigious white wine, very elegant and complex with floral and woody notes.

Rich and powerful white wine, with aromas of white fruit and hazelnut.

Fine and racy white wine, typical of the Puligny appellation. Good acidity.

Balanced white wine, between fruity and mineral.

White wine from the Côte de Beaune, fresh and vigorous.

Famous white wine from Burgundy, known for its creaminess and notes of butter and toasted almond.

Lively and aromatic white wine, from old vines.

First cru of Chassagne, very fine and mineral, with great potential.

Floral and fruity white wine, produced on the Corton hill.

Tense and mineral white wine, typical of high-altitude terroirs.

Exceptional Grand Cru. White wine of great complexity, power, and elegance.

Mythical Grand Cru. Very structured, rich white wine with a long aging potential.