Restaurant La Table du Caviste bio Paris 17

A complete seasonal menu including starter, main course, and dessert. Highlights fresh market produce with meat, fish, or vegetarian options. Ideal for discovering the chef's cuisine.

A gastronomic menu featuring exceptional products like Wagyu beef or Turbot. Includes a refined starter, a main course, and a choice of dessert or cheese.

Tasting menu focused on high-quality Japanese Wagyu beef (A4/5). Includes an amuse-bouche, a starter of your choice, grilled beef as the main course, and a sweet or cheese finish.

Lunch formula including starter, main course, and dessert. A selection of fresh, seasonal dishes, ideal for a business meal or a complete lunch.

Japanese-inspired bento box. Includes a main dish (fried chicken or salmon), cereal rice, salad, and miso soup. Balanced and flavorful.

Organic Italian charcuterie and cheese platter, served with melted cheese tortillas. Savory and rich flavors. Ideal for sharing at the start of a meal.

Organic caliber 2 fresh oysters. Can be enjoyed raw (briny freshness) or warm with seaweed butter (rich and marine flavor).

Creamy soup made with butternut squash. Smooth texture and mild flavor with chestnut notes. Served hot.

Cooked and pressed leeks in a terrine, served with a miso (fermented soybean paste) vinaigrette. A fresh vegetable starter with umami flavors.

Shrimp-filled pasta, served with a creamy lemongrass-scented sauce and fresh mushrooms. A marriage of marine flavors and citrus aromas.

Grilled eel sushi (unagi) on pressed rice. The eel is tender, rich, and coated with a sweet and savory sauce.

High-quality Wagyu beef sushi, lightly flame-seared (Aburi). The meat is melt-in-your-mouth and marbled, served on seasoned rice.

Salmon fillet cooked just enough to remain tender inside. Served with a creamy wasabi-spiked sauce and seasonal vegetables.

Pan-seared white fish served in a light broth with clams and tomatoes (Acqua Pazza style). Mediterranean and delicate flavors.

Pan-seared scallops, served on a creamy citrus-flavored risotto. Contrast between the sweetness of the shellfish and the freshness of the fruit.

Firm-fleshed fish roasted with curry spices. Served with vegetables and a cheese naan bread. Dish with Indian influences.

Pork tenderloin and herbs wrapped in a crispy leaf (spring roll style). Topped with a sweet and sour balsamic and shallot sauce.

Tender veal cutlet marinated in tandoori spices and grilled. Accompanied by baby potatoes and vegetables. Spicy flavors and juicy meat.

Exceptional Japanese beef, highly marbled and melt-in-your-mouth. Grilled and served with garlic rice and traditional Japanese accompaniments to enhance the rich flavor of the meat.

Large, fleshy pan-seared Eringhi mushrooms, served on a risotto. An orange emulsion adds a tangy and original touch.

Poached meringue whites floating on a vanilla custard. Classic, light, and sweet dessert.

Rich chocolate cake with a molten center, made with quality Valrhona chocolate. Served with a tangy red berry sorbet.

Pan-caramelized pineapple chunks, served with vanilla ice cream and coconut crumble. An exotic hot and cold dessert.

Creamy dessert with a layer of crunchy caramelized sugar. Flavored with Hoji-cha, a roasted Japanese green tea with woody notes.

A hot drink (coffee or tea) accompanied by an assortment of three miniature versions of the desserts on the menu.

Selection of aged organic cheeses. Variety of milks (cow, goat, sheep) and styles (hard, blue, bloomy rind).

Organic and fair-trade espresso coffee. Intense aroma.

Filtered water served on-site, chilled. Available still or sparkling.