Coordinates

---

Menu

APPETIZERS

Salmon tartar, Bistango’s classic 12

Mackerel in white wine, candied lemon, fennel, and red onion 13

Ravioli of veal and leek, apple, and celeriac 13

Cesar salad, romaine heart, capers, parmesan, «lardons» 12

Mixed salad, mizuna, Boston lettuce, radishes, and shavings of clam butter 10

Dome of foie gras from the Duck Goulu farm, plums and buckwheat 19 (5 extra in the 4-course menu)

Beef tartar, Bistango’s classic 16

***

Soup of the day 6

***

MAIN COURSE

Tenderloin of beef

Roasted beetroot, blueberry, Raphaëlle potato, ricotta 40 (60 in 4-course menu)

Grilled octopus

piperade and romano beans38 (58 in 4-course menu)

Halibut steak

Chanterelles, green beans, sea knife and fumet 39 (59 in 4-course menu)

Duck breast

Corn, hazelnut, carrot and cranberry 38 (58 in 4-course menu)

Guinea fowl

lobster bisque, gnocchi, and leek 39 (59 in 4-course menu)

Salmon tartar

Bistango classic, croutons, fries & salad 30 (50 in 4-course menu)

Beef tartar

Bistango classic, deep fried won ton, fries & salad 35 (55 in 4-course menu)

Lobster penne

lemon cream sauce, basilic, tomatoes & asparagus 32 (52 in 4-course menu)

***

DESSERTS

Roasted fig with honey and lemon, pink grapefruit and toasted bread cream 12

Blueberry tartlet, blackcurrant cream with white balsamic vinegar & wild berry coulis 12

Paris-Brest, mousseline and hazelnut custard 12

Hot black chocolate tart, grand cru chocolate from St Domingue, 70% cacao12

Bon Appetit!