Prunier

A lunch menu offering a selection of seasonal dishes. Choose between two or three courses, including fresh seafood options.

A complete tasting menu named after the founder Émile Prunier. It includes several of the house's signature dishes, highlighting caviar and fine fish.

Raw sea bass prepared as carpaccio or tartare. Served with textured condiments for crunch.

Fresh crab meat served with Osciètre caviar. Accompanied by a creamy fennel cream and a crayfish jus.

Thin slices of raw amberjack (similar to yellowfin tuna). Seasoned with fragrant sesame oil and citrus notes.

A hand-rolled Japanese-style sushi with high-quality Balik smoked salmon. Wrapped with rice and fresh shiso leaves.

A signature dish created for the couturier Christian Dior. A poached egg served on a jelly, coated with cream and generously garnished with caviar.

A bold cold starter combining the sweetness of iced artichoke with the saltiness of caviar.

Tender new potatoes. Served with the vegetal and briny flavors of lovage, kombu seaweed, and cucumber.

Sautéed chanterelle mushrooms served on a smoky and creamy eggplant purée.

The heart of Balik smoked salmon fillet, the most tender part. Traditionally served with small thick pancakes (blinis) and fresh cream.

Whole sole pan-fried in lemon-parsley butter. A great classic of French cuisine, delicate and flavorful flesh.

Breaded and fried white fish, crispy on the outside and tender on the inside. Served with a fresh tuna tartare enhanced with caviar.

Pan-seared scallops served with a rich red wine sauce (civet style). Accompanied by a fine cauliflower purée.

Roasted monkfish tail (firm-fleshed fish). Coated with a creamy sauce made from lobster shells.

Delicately cooked St. Peter's fish fillet. Served with a vierge sauce (olive oil, lemon juice, tomatoes, and herbs).

Round-grain Spanish rice cooked creamy like risotto. Enhanced with celery, chanterelle mushrooms, and a tangy touch of black lemon.

Long Italian pasta served simply with a generous portion of caviar. A luxurious dish combining simplicity and refinement.

Small shellfish with fine, sweet flesh, served cold in their shells. To be shelled by hand.

Cooked large pink prawns, served cold with mayonnaise or butter.

Plump and briny Norman oysters. Served raw on ice.

Cancale oysters renowned for their hazelnut flavor and firm flesh.

Flat oysters famous for their unique coppery taste. A prestigious variety from Brittany.

Half of a European blue lobster served cold. Accompanied by a Cognac-spiked mayonnaise.

Sicilian red prawns served raw to appreciate their naturally sweet and melting flesh.

Crab meat, prepared and served out of the shell. Mild flavor and delicate texture.

Carpaccio of fresh scallops. Light seasoning with olive oil and lemon.

Small shellfish cooked in an aromatic broth. Tender and briny.

A grand royal seafood platter including lobster, crab, oysters, and other shellfish of the day. Ideal for sharing.

Caviar with dark pearls and a pure, briny taste. A Prunier house specialty.

A complex caviar with a long finish, historically created for London clientele.

Caviar with large pearls and low salt content. Highly appreciated for its subtlety.

A special selection paying homage to the house's history.

Osciètre caviar with firm pearls and hazelnut notes.

Selection of particularly dark pearls with intense flavor.

The superior quality of Osciètre, large clear pearls and delicate flavor.

A buffet of sweets and breads, including pastries, cakes, and crêpes.

A savory buffet offering composed salads, smoked fish, and cold accompaniments.

Selection of main courses served on a plate.

Crispy and soft meringue filled with whipped cream and fresh seasonal fruits.

Crêpes served hot and flambéed with an anise liqueur, a house specialty.

Puff pastry cake filled with fruit, served with custard or whipped cream.

Frozen or very fresh dessert based on citrus fruits and a touch of alcohol.

Choux buns filled with ice cream or cream, topped with a warm chocolate sauce lightly spiced.

Aged goat cheese with ash. Served as a savory alternative to dessert.