J E A NJ E A N -- P I E R R E V I G A T OP I E R R E V I G A T O

« For L apérouse , I chose a menu that honors the great c lass ics of French cuis ine .

A ki tchen of tr uth, without art i f ice , privi leging the nobi l i ty of the product , the

respect of the seasons and the tradit ions . This , we hope, wil l del ight the tr ue

amateurs curious to re -discover recipes for gotten which f ix the ce lebri t ies of a

place - which occupies a place of choice in the eter nity of Paris . »

Minced scal lops, served in shel l , Lobster c laws, v ina igret te and black t ruf f les Truf f les supplement

Alexandre Dumas foie gras, cut in the room, Brioche bread with f leur de se l , tangy mango and rutabaga chutney

Sashimi of tuna and pan- fr ied foie gras, Green apple chutney, g inger and a lmonds, sweet and sour sauce

The unmissable charlotte of potatoes, Coarse gra in cav iar sour cream with lemon

The ear of toasted bread, black truff le , Tarragon, a lmonds, ve louté watercress

S T A R T E R SS T A R T E R S

VAT- inclus ive net pr ices , ser v ice inc luded. The a l lergen booklet i s ava i lable wi th our team. Made in France meat .

38 euros

15 euros

36 euros

45 euros

68 euros

58 euros

Cod just salted, shelf ish in remoulade, Watercresss cream and c i t rus condiments

The supreme Saint-Pierre poached with hint of vanil la Celer y and lemon conf i t

The beauti ful sole meunière, Fine a lgae butter puree

Americain lobster, bread melba, Romaine with sa l ted butter and smoked herr ing

M E A TM E A T

F I S HF I S H

The pigeon in bal lott ine, foie gras and black truff les , Jerusa lemn ar t ichoke ar ia t ion and devi l sauce Truf f les supplement

Simply roasted veal sweetbreads, butter sals i f y,Strong savory juice

The shoulder of suckling lamb, herb crust , Simple garlic and parsley juice, for two persons

The colette duck pie, Large c lass ic cuis ine, for two persons

The veal chop, cooked in the salt ire, Fine purée wi th f ine butter, for two persons

Garnish Truf f les supplement

48 euros

52 euros

88 euros

85 euros

F R E S H A N D M A T U R E D A G E D C H E E S E SF R E S H A N D M A T U R E D A G E D C H E E S E S

By Martine Dubois - 22 euros

L E M E N U D E G U S T A T I O NL E M E N U D E G U S T A T I O N

180 euros per person person

V E G G I EV E G G I E

Parsnip in decl ination , s imply roasted and in purée, cof fee t ip v ina igret te

38 euros

Six-step menu,among the chef ’ s suggest ions and according to the season

58 euros

15 euros

58 euros

96 euros

120 euros

104 euros

15 euros

5 1 Q U A I D E S G R A N D S A U G U S T I N S5 1 Q U A I D E S G R A N D S A U G U S T I N S

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