Menu of the season *
Nicolas Roudier Chef des cuisines du 1728 Nicolas has what is called an impressive background: l’Arpège with Alain Passard, La Braisière with Jacques Faussat, four years at the Bristol with Eric Frechon, the best possible mentor, and finally Les Magnolias with Jean Chauvel for the creative touch. After a career of 16 years in this star-studded universe, Nicolas has joined le 1728 as Head Chef. The objective is a creative cuisine with an accent on taste and aestheticism, true to the essence of le 1728.
Bank check not accepted
TASTING MENU 125 € Duck foie gras Conserve of Espelette chili peppers
Langoustines from Saint Malo Glazed with curry, claws in consommé
Blue lobster from Chausey Islands Roasted in its shell
Pigeon from Cerizay Oven-roasted supreme of pigeon
Cave-matured cheeses by Marie-Anne Cantin 1728 Banana-chocolate soufflé tart, vanilla ice cream
The price of this sampler menu is net, beverages not included. It isideal for large tables and served to all guests
tasting menu
dishes and wines 165 € A glass of Champagne Brut 1728, cuvée de notre maison A glass of Sauterne La Chapelle Lafaurie - Peyraguey 2009 A glass of Viognier blanc du pays d’Oc 1728 A glass of Cap de Faugères 2009 ou 2010 de la collection Net prices
First Courses Duck foie gras
30 €
Conserve of Espelette chili peppers, mulled wine gelée, pear sauce, chestnut crisps, Canigou Mountain fir condiment
Langoustines from Saint Malo*
35€
Glazed with curry, claws in consommé, raviolis with sage and Mr. Caillot’s sweet onions
Frogs’ legs from Ancenis (Loire-Atlantique region)
35 €
Pan-fried frogs’ legs with saté spices, cauliflower tempura, acidulous tamarind
Seine Bay Scallops*
30 €
Crispy tartare, begonia flowers, mandarin cream
Yellow poultry*
25 €
Soy-lacquered wings and quenelles, pearl onions and wood ear mushrooms
FISH Dishes Blue lobster from Chausey Islands*
55 €
Roasted in its shell, golden ball turnips with saffron and grapefruit, reduced lobster shell jus
Seine Bay Scallops*
45 €
Browned with daikon radishes, pomegranate juice, parsnip mousseline. “DISCOVERY DISH” with French melanosporum truffles +20 €
Merlan Dish-cooked whiting, skillet-fried eggplant, cockle and garlic mousseline
32€
Net prices * Subject to availability of the fishing day
MEAT Dishes Pigeon from Cerizay (Deux-Sèvres region)
39 €
Oven-roasted supreme of pigeon, conserve of thigh in chard leaf
French lamb from our provinces
39 €
Saddle of lamb roasted on the bone, seasoned with thyme, carrots candied with orange juice, potato mousse
Bavarian fillet of beef
43€
Marinated Scandinavian style, potato pucks with grey shallots
Prime rib from Normandy (for two)
90€
Salsifies glazed au jus, Brussels sprout leaves
Venison loin
45€
Chestnut purée and open-faced butternut raviolis, grand veneur sauce
Cheese Cave-matured cheeses by Marie-Anne Cantin
18 €
Selected cheeses of the season
Net prices
Nicolas Tremoliere
Pastry Chef at the 1728 After studying at the LycÊe Emmanuel Chabrier in Yssingeaux, Nicolas trained with Jean-Pierre Vidal in Saint-Julien Chapteuil. He joined the Bristol in 2008 as Pastry Cook, then Pastry Chef de Partie, to become Deputy Pastry Chef. He met Nicolas Roudier at the Bristol. His style is simple refinement, with an emphasis on the emotions of the senses‌
Dessert 1728
17 €
Banana-chocolate soufflé tart, vanilla ice cream
Baba au Rhum
18 €
Small yeast cake saturated in citrus juices and old rum from Martinique, coconut sorbet
Citron
15€
Moist, crunchy biscuit, lemon cream, acidulous sorbet
Chocolat Chocolate almond crisp mousse with exotic fruits
Mont Blanc Stewed blueberries, crunchy meringue, chestnut ice cream
20 €
18 €
Net prices