The new spring / summer 2018 menu of the Bistro Volney restaurant has just been developed to the delight of our customers!
We offer a selection of products from short and fresh circuits, always matching food and wine.
All dishes are available for lunch and dinner:
Bouquet of seasonal fruits and vegetables, artisanal smoked duck, fresh goat cheese Homemade smoked mackerel, potatoes with hazelnut oil and rosemary, horseradish mousse, Combava lemon Homemade foie gras, white balsamic strawberry chutney, toasts Vadouvan veal tataki, coriander-coconut coulis Chef’s suggestion (weekend only)
Snacked lamb, rosemary, polenta and vegetables of the moment Stuffed Abotia Pork Roll, Cider Vinegar Juice, Fennel Confit and Starch “Purple Duck”: roast duck breast, Amarena juice, beetroot puree with hibiscus, vegetables of the moment Fish of the day in algae crust, Fregola Sarda as a risotto, verbena scum Chef’s suggestion (weekend only)
Fine cheese slates from Balé house Half-cooked chocolate Valrhona, creamy avocado Shortbread with lime and pistachios, basil mousse and strawberries Coffee, deca, gourmet teas
Our menu evolves every season and changes four times a year.