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Le Bristol

  • $$$$$
  • French (Traditional)
  • 112 rue du Faubourg St-Honore, Paris FR75008 48.8715986 2.3147509
  • (Btwn avenue Matignon & rue de Miromesnil)
  • google maps
  • 01-53-43-43-40
  • 0

Our Full Menu

First Course

Roscoff Pink Onion carbonara style, smoked bacon emulsion, black truffle and girolles   80.00
A Tomato, The Old Fashion Way a tartar of "green zebra", a soup of "pineapple" tomato and a sorbet of "ox's heart"   57.00
King Crab in a green tomato juices and coriander aspic, studded with spots of coral and tarragon mayonnaise   77.00
Langoustines Makis just cooked, emulsion of foie gras, juices of langoustines heads and citronella   85.00
Calf's Head tender, almost "melting", anchovies, capers and sweet pepper sauce   60.00
Stuffed Macaroni with black truffle, artichoke and duck foie gras, with grilled topping mature parmesan cheese   82.00
Blue Lobster chilled with a tomato gazpacho, slightly spicy avocado cannelloni   92.00

Fish

Line-Fished Whiting From Saint-Gilles in a bread crust studded with almonds, "al dente" new zealand spinach with curry oil and pequillos   50.00
Rock Pool Red Mullet with an aubergine roasted in a courgette flower, yellow pepper and argan oil sauce   77.00
Fillets Of Sole filled with crayfish, mushrooms and spinach, crayfish juices with a touch of cream   94.00
Wild Turbot "meuniere" studded with spanish cured ham, clams and southern leeks fishbone essences   95.00
Sea Bass From The Isle Of Yeu lemon and coriander, purple artichokes with cockies and razor shells sauce   91.00
Blue Lobster southern vegetables with baby squid sauteed with basil, crostini bread spread with anchovy   97.00

Meat

Duck Breast From Challand roasted with spices sweet potatoes and foie gras shredded leg meat and fruit "croque en bouche"   92.00
Veal Sweetbreads braised with dried fennel carrots with gingerbread and lemon cooking juices   88.00
Bresse Farm Hen (2 People) poached in a bladder with crayfish steed variety meats green asparagus and girolle mushrooms in "vin jaune"   240.00
Saddle Of Lamb From The Aveyron roast in nori crumbs pureed kohirabi wild herbs gnocchi   87.00
"Rex" Rabbit roasted tandoori style sausage of smoked octopus spilt-peas pureed with ground oil   85.00
Fine Seasonal Cheeses € 30    

Summer Flavours € 220

Blue Lobster chilled with a toamto gazpacho, slightly spicy avocado cannelloni   
Stuffed Macaroni with black truffle, artichoke and duck foie gras, with grilled topping mature parmesan cheese   
Line-Fished Whiting From Saint-Gilles in a bread crust studded with almonds, "al dente" new zealand spinach with curry oil and pequillos   
Veal Sweetbreads braised with dried fennel, carrots with gingerbread and lemon, cooking juices   
The Season's Matured Cheeses Iced Meringue Cake green apple, lemon and basil, wild strawberries elixir   
Priceless Nayangbo Chocolate liquid cocoa, thin file like wafers and gold guilded sorbet   

Desserts

Fruits In This Season

Wild Strawberries light and drained clotted cream-cheese, thin fave cookies, strawberry coulis   38.00
Pink Grapefruit And Campari sorbet, soft hibiscus jelly and an almond flavored meringue cake   28.00
"Grand Cru" Chocolate Originals - Creamy Guanaja Chocolate Cake crispy shortbread biscuit, roasted hazelnuts ice cream of infused coffee, emulsion of caramel mixed with spices   32.00
Priceless Nyangbo Chocolate liquid cocoa, thin tile like wafers and gold guilded sorbet   35.00
Pure Creation - Brazil Nut caramelised delicately wrapped with praline, very light mousse, jivara ice cream   32.00
Iced Meringue Cake green apple, lemon and basil, wild strawberries elixir   35.00

 

Our Seasonals € 85

Only For Lunch

First Course

"Bouchon" Cepe Mushrooms roast with pasta negra ham, parsley juices with a hint of garlic   38.00
Duck Foie Gras candied with figs and raisins, toasted brioche bread   36.00

Main Dishes € 43

Sans Sole stuffed with girolle mushrooms, fishbone essences creamed with "vin jaune"   
Wild Duck smoked with juniper wood, red cabbage and chestnut juices   
Fine Seasonal Cheeses € 30    

Desserts € 27

Iced Liquorice candied tobacco leaves from the adour   
Black Figs poached with spices, black currant juice, speculoos biscuit ice cream   

 

Le Bristol
112 rue du Faubourg St-Honore
Btwn avenue Matignon & rue de Miromesnil
01-53-43-43-40
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