Le Square Trousseau

A smooth and creamy velouté soup made with fresh peas and enhanced by the freshness of peppermint. A light and fragrant starter.

A whole cooked artichoke, served cold or warm, accompanied by a classic mustard vinaigrette. The leaves are peeled and dipped into the sauce.

A salad of very finely sliced raw mushrooms, served with peppery arugula and parmesan shavings. Fresh and crunchy.

Steamed asparagus served with a creamy mousseline sauce (a mayonnaise lightened with whipped egg whites or cream). A refined spring classic.

A salad of endive selected for its tenderness, served simply with a vinaigrette. Slightly bitter and crunchy.

An assortment of grilled seasonal vegetables served with a whole burrata, a fresh Italian cheese with a creamy center.

Fresh spider crab meat mixed with celeriac in remoulade sauce (mustard mayonnaise) and green apple cubes for acidity and crunch.

A seasoned tuna tartare, served with creamy avocado. A combination of melting textures and zesty flavors.

Thin slices of raw sea bream marinated with lemon juice and fresh ginger. A very fresh and tangy starter.

Breaded and fried calamari rings, served with a creamy and spicy sauce. Crispy on the outside and tender on the inside.

Mussels served in their shells, topped with garlic and herb butter or breadcrumbs, then gratinated in the oven.

Fried spring rolls filled with Thai basil chicken. Crispy and fragrant, served with salad and herbs.

Slice of semi-cooked duck foie gras, rich and melt-in-your-mouth, served with toasted bread. A traditional luxury dish.

Snails served in their shells with parsley-garlic butter (snail butter). A great classic of French bistro cuisine.

A rustic homemade country terrine, usually served to share directly at the table with bread and pickles.

Traditional Parisian onion soup, served with croutons and topped with oven-gratinéed cheese.

A luxurious version of the croque-monsieur with Paris ham, melted Beaufort cheese, and black truffle. Rich and flavorful.

Thai-inspired green curry made with coconut milk, various vegetables, and tofu. A spicy and aromatic vegan dish.

Omelette cooked flat, generously filled with sautéed ceps (wild mushrooms). Simple but rich in forest flavors.

Spaghetti pasta served with meatballs in a simmered tomato sauce. A comforting Italian-American inspired dish.

Monkfish poached in a very spicy Thai Tom Yam broth, flavored with lemongrass, galangal, and chili.

Salmon fillet cooked with a miso marinade (fermented soy paste), ginger, and sesame seeds. Umami and Asian flavors.

A grilled tuna steak, served rare in the center, accompanied by a seasoned arugula salad. A light and protein-rich signature dish.

Grilled octopus tentacles, served with spicy chorizo and seasoned with Espelette pepper. Southwest land and sea flavors.

Frog legs sautéed in a pan with plenty of garlic and parsley. Tender meat reminiscent of chicken, very traditional in France.

Raw beef meat, minced and seasoned (capers, onions, sauces), served fresh. A must-have in Parisian brasseries.

Beef burger with melted cheese, served in a bun with classic toppings.

A high-quality beef cut (rib steak) from Metzger butcher, grilled to your liking. Tender and marbled.

Pan-fried veal escalope served with a rich cream and mushroom sauce. A comforting traditional dish.

Grilled lamb chops, served pink. Tender and flavorful meat, to be enjoyed with your fingers.

Young chicken (coquelet) cooked in a smoked style (smoked and grilled), often marinated with spices. Characteristic smoky flavor.

Grilled duck fillet cooked like a steak, served with a creamy and zesty pepper sauce.

Creamy Brie cheese filled with a black truffle preparation. Intense and refined.

Cow's milk Auvergne cheese, with a pressed uncooked paste. Nutty flavor and supple texture.

A large portion of homemade chocolate mousse, served generously, ideal for sharing.

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

Likely a variation of the floating island: poached meringue floats on crème anglaise, often garnished with caramel.

Caramelized apple tart baked upside down. Served warm, often with crème fraîche.

Risen cake soaked in rum syrup. Moist and alcoholic, often served with whipped cream.

Tart base filled with a tangy lemon cream and topped with a soft, golden meringue.

Dessert based on meringue, crispy on the outside and soft on the inside, topped with whipped cream and fresh red berries.

Assortment of exotic fresh fruits cut into pieces. Light and vitamin-rich.

Prunes macerated in Armagnac (wine brandy). A strong and sweet digestive dessert.

Vanilla ice cream churned to order or very fresh, using quality Bourbon vanilla.

Lemon sorbet prepared or served very fresh. Very refreshing and tangy.

Coffee served with a Mont Blanc-style petit four (chestnut cream and meringue dessert).

Coffee accompanied by a candied chestnut (sugar-glazed chestnut) from the renowned Corsiglia house.

Whole cake to celebrate a birthday, by renowned pastry chef Christophe Michalak. To be ordered in advance.

Dry white wine from Burgundy, Chardonnay grape variety. Mineral, fresh, and lively.

White wine from the Loire, Sauvignon Blanc grape variety. Citrus notes and characteristic smoky aromas of the terroir (gunflint).

Languedoc red wine, powerful and rich in ripe fruits and spices.

Beaujolais red wine, Gamay grape variety. Fruity, light, and easy to drink.

Bordeaux wine (Pessac-Léognan). Balanced with silky tannins and notes of red fruits.

Probably a rosé wine from Provence (classic of the appellation). Fresh, pale, and fruity.

Prestige rosé wine from Provence. Elegant, with notes of white-fleshed fruits and beautiful minerality.

Champagne with no added sugar (Zero Dosage). Very dry, pure, and lively, highlighting the taste of the grape.