READY STEADY
FOR
GO
BEEF LOVERS
UP NEXT
Mimosa egg
- PICK YOUR CUT -
Label Rouge Scottish salmon, mango/passion fruit rougail
6
Skirt steak
Sirloin
French onion soup
20
30
Entrecôte
Fillet
32
34
10
Multicolored tomato, goat's curd
22
Meagre, toasted quinoa, lemon/olive condiment
14
Shrimp/avocado cocktail our way
- PIMP YOUR RIDE -
28
14
Peppered // Béarnaise Shallots // Lemon parsley butter
Ham/Comté/black truffle coquillette pasta
Snails with sorrel and horseradish, Paris mushrooms and crunchy rye bread
16
14
- SIDES -
Raw/cooked seasonal vegetables top and herb pesto
Green beans // Salad Mashed potatoes // French fries
14
ADDITIONAL SIDE 4
Duck leg Parmentier 16
Scottish smoked salmon, tangy cream
Seared black pudding, gala apple salad
18
18
Pâté en croûte, pickles
Roasted shoulder of lamb, ‘green’ tiny spelt
WHAT’S HOT
20
Confit duck foie gras, cherry, toasted country bread
?
SOUFFLÉS
20
- 2 0 M I N U T E S P R E PA R AT I O N -
SAV OU RY
CHARCUTERIE AND CHEESE AGED
12
-
Knife-cut beef tartar well seasoned 100g 20 140g 28
16
S W EET 12
Charcuterie board
Raspberry Pistachio/salted butter caramel Chocolate from our Manufacture
&
GRATTONS
Cheese board
JUST
SWEET ENOUGH
C OMTÉ , C OULOMMIERS , R OQUEFORT TOMME AND GOAT CHEESE FROM M. FABRE
MONTH
EWE
PRICE PER PERSON
14
Tomato
12
14
18
- FOR 2 /
26
22
MONTHS
CURED HAM , SAUCISSON , ‘ GRAND - MÈRE ’ TERRINE
Crapaudine-style free-range chicken with lemon, mashed potatoes
Cheese
Lobster/light bisque
Cured ham from Auvergne
24
14
OLDIES BUT GOODIES 22
RAW !
M o n day Traditional veal blanquette, pilaf rice
Salmon
t u e s day Pork chop, charcutière-style sauce
red onion/sweet corn/confit lemon 8
Meagre raspberry/redcurrant 10
Seabream citrus/pepper/basil 10
Blue shrimp carrot/lime/ginger 14
Seasonal ice cream & sorbet 6
Crème brûlée 6
Lemon tartlet 8
Chocolate mousse 8
w e d n e s day Corn-fed chicken fricassée
Paris-Les Halles
t h u r s day Veal liver, parsley/garlic
Strawberry Melba
f r i day Pike quenelles, Nantua s at u r day Vol-au-vent
10 12
Liégeois brothers, chocolate or coffee 12
Rum savarin, Chantilly 12
NET PRICES IN EURO , TAX AND SERVICE INCLUDED
According to the legal requirement controls by the decree dated december 17, 2002 n° 2002-1465, Restaurant Champeaux and its suppliers, engage and guarantee the European origin of all their meats. SUMMER 2016
‘ROUND THE CLOCK
HOT OR COLD
SWEET ENOUGH
Croque-monsieur
Seasonal ice cream & sorbet
12
6
Parisian-style green beans 12
Charcuterie board 14
Our beef sandwich, pickled vegetables and mustard 14
Duck leg Parmentier 16
Scottish smoked salmon, tangy cream
JUST
Crème brûlée 6
Lemon tartlet 8
Chocolate mousse 8
Paris-Les Halles 10
Iced cup of the day 10
Liégeois brothers, chocolate or coffee
18
12
Knife-cut beef tartar well seasoned
Rum savarin, Chantilly
20
12
NET PRICES IN EURO , TAX AND SERVICE INCLUDED
BEER
BEER
DRAUGHT
BOTTLED
25 cl
50 cl
BLOND
FISCHER Tradition HEINEKEN
5,5 5
8,5 8
5,5
8,5
6
9
WHITE
EDELWEISS
50 cl
LA PARISIENNE BLONDE 9 DECK & DONOHUE Indigo IPA
12
BELGIUM
AMBER
FISCHER Réserve Ambrée
33 cl
PARIS
BELLEROSE blonde extra ORVAL CHIMAY BLEUE
10 9 8
WINE bio
12 cl
75 cl
12 14
72 84
15 cl
75 cl
6 7 10
30 35 50
7
35
6 9 10
30 45 50
BUBBLES
NV NV
CHAMPAGNE BRUT selection Alain Ducasse CHAMPAGNE BRUT ROSÉ Fleury bio
WHITE
2015 2014 2013
CROZES-HERMITAGE "Cuvée L" Domaine Combier PETIT CHABLIS Gérard Tremblay SANCERRE “Grande Réserve” Henri Bourgeois ROSÉ
2015
BANDOL Lafran-Veyrolles
2014 2013 2012
RED CÔTES DU RHÔNE “Bout d'Zan“ Mas de Libian MERCUREY “Vieilles-Vignes” Brintet SAINT-ÉMILION GRAND CRU La Réserve de Louis