- Paris
- Le Gaigne
Le Gaigne
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- 12, Rue Pecquay, Paris, FR 75004
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No cuisines specified
- $$$$$
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Le Gaigne
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- Menu
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To Start
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Les Légumes D'eté $12.00
summer vegetables, with an eggplant, zucchini and sweet pepper terrine, cucumber sticks in sheep yogourt, sweet pepper sauce
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Le Bulot $14.00
cornucopia of whelks with aioli, radish toast and crispy vegetable chips
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La Tomate $13.00
tomato gaspacho, heirloom tomato tartare, basil-scendted breaded mozzarella sticks
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Les Champignons $16.00
sautéed mushrooms, red label scottish salmon strips in a seame bread crust, parsely coulis
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On To The Main Course
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La Lotte De Manche $27.00
english channel monkfish tail roasted on a slice of grilled ibaiona ventreche (pancetta), beans
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La Raie Française $23.00
french skate stuffed with capers and grain mustard, melt-in-your mouth potatoes
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Le Lieu Jaune $24.00
poached pollock in red beet jus, swiss chard cake
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Poulet Fermier De Challans $23.00
free-range challans chicken stewed in creamy stock, with thigh meat bundled with hazelnuts; stuffed mushrooms and arugula salad
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L'agneau De Lozère $24.00
roast leg of lamb from the lozère with citrus fruit, paimpol white kidney beans
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Still A Little Hungry
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Les Fromages $8.00
cheese plate served on a bed of spring greens
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A Sweet Ending
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Le Chocolat $7.00
molten chocolate cake with banana bits
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La Figue $8.00
figs stewed in spicy red wine, hazelnut joconde sponge cake, pistachio cream
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La Framboise Et La Rhubarbe $8.00
raspberry and rhubarb tart with mering topping
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L'ananas $7.00
iced pineapple parfait scented with sarawak pepper, pineapple carpaccio with thyme and lemon
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Five-Course Tasting Menu �39Try One Of The Fixed-Price Menus. The Tasting Menu Accompanied By 3 Wines �54 A Glass Of White Bourgogne Chardonnay Laforet 2007, J. Drouhin (15cl). A Glass Of Red Première Côtes De Blaye 2003 - Château Haut Bertinerie (10cl). A Glass Of Touraine Red 2006, Vignes De Cot (Malbec) - H. Marionnet (10cl)
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La Tomate
tomato gaspacho, heirloom tomato tartare, basil-scendted breaded mozzarella sticks
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Les Champignons
sautéed mushrooms, red label scottish salmon strips in a seame bread crust, parsely coulis
-
Le Lieu Jaune
poached pollock in red beet jus, swiss chard cake
-
L'Agneau De Lozère
roast leg of lamb from the lozère with citrus fruit, paimpol white kidney beans
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La Figue
figs stewed in spicy red wine, hazelnut joconde sponge cake, pistachio cream
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Menu for Le Gaigne provided by Allmenus.com
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