Brasserie Lutetia

from ireland with watercress, lemon flavoured cream

mixed salad leaves with red onions

with spicy avocado

with star anise

tomato sauce with honey and almond flavoured cream cheese with herbs

in olive oil from saint-jean de luz, """"bordier"" seaweed butter

with garlic and pleurote mushrooms with chives

on blackboard

with broad beens, green onions and chorizo

with touraine goat cheese, apple vinegar flavoured mustard cream

with grapefruit and spicy avocado

""à la plancha"" or cold with mayonnaise, riquette salad with onions and pines seeds

meunière, home made potato purée with pistou

steamed with seaweeds, vegetables flavoured with almond oil

with green onions and pistou

""à la plancha"" , chanterelles mushrooms with chervil and almonds

""linguine"" pasta with mangetout peas and chorizo

flavoured with citronnella, organic pearled barley with crab and melissa

on blackboard

choose a fish or a meat. dishes add

marinated in gourd oil with garlic, riquette salad with cherry tomatoes and noa cucumber ***

à la plancha, home made potatoes fries with béarnaise sauce

with home made potatoes fries, mix herbs salad

roasted with garlic and thyme, lutetiaâ??s mashed potatoes

with green asparagus, charlotte potatoes with mushrooms

spicy vegetables with pistou

with summer savory, organic pearled barley with mange-tout and chorizo

with chedvil, pasta with chanterelles mushrooms and almonds

on blackboard

yoghurts (plain or with fruits)

poujauran bread

with kirsch

with fresh raspberries

with pistacchio

with whipped cream and cocoa nougatine

cold custard cream and whipped cream

with madagascar vanilla flavor

moka, vanilla, caramel, cocoa, malaga, pistachio blackcurrant, raspberry, strawberry, mango, yusu

on blackboard

small pastries selection with an expresso

tomato sauce with honey and almond flavoured cream

with pistou home made mashed potatoes with espelette pepper pearl barley with melissa

with rhubarb and fruits

with scrap juice, crystallized cherry tomatoes with espelette pimentos

with seaweed, pearl barley risotto, with young vegetables

rhubarb and carrot, ginger emulsion with a dash of lemon flavoured honey