Step into a unique setting and discover contemporary cuisine crafted by Chef Benjamin Six, blending flavors from near and far.
Opening onto a fully planted, open-air patio, La Plume offers an intimate escape above the rooftops of Paris — the perfect spot for an al fresco lunch or dinner.
La Plume offers visitors a moment of reprieve, surrounded by panoramic Parisian views and a verdant garden.
Wagyu beef tataki, tempura sole, lobster or vegetarian hotpot, the menu modernly blends flavors from near and far.
Steamed Edamame - yuzu sea salt
Tuna pizzetta – yuzu cream & crispy rice
with 3 g Petrossian Ossetra caviar
Homemade wagyu gyozas (3 pieces) - soy & vinegar dip
Black cod and prawns gyozas (3 pieces) - sweet miso soy & vinegar dip
Petrossian Caviar Ossetra 30 g - toasted white buns, yuzu & chives cream
Crispy fried avocados – dashi and green chilli lime
Grilled artichoke, mint pistachio pesto - truffle mayo
with 3 g summer truffle
Mushroom ’’escargot’’ – truffle and parsley butter
American lobster tartar - yuzu mayo & toasted brioche
with 3 g Petrossian Ossetra caviar
Crispy stuffed zucchini flowers (2 pieces) - langoustine shiso mousse & tempura sauce
Japanese fried chicken - spicy shichimi crust, lemon sauce
Madagascar shrimps tempura - chili mayo
Tender Beetroots trio - lemon jelly, nori crackers, truffle sesame coulis
Sea Bream sashimi – ikura, eggplant, yuzu truffle soy
Half cooked King Crab - sweet wasabi & tempura flakes
Razor Clams ceviche – wasabi stem, nashi pickles & citrus dressing
Crab meat & mizuna salad - wafu mayo & tenkasu
Wagyu beef tataki - black truffle ponzu
with 3 g summer truffle
Grilled teriyaki salmon - cucumber pickels
Sole tempura - nori seaweed & tentsuyu sauce
Grilled octopus – sweet potato puree, umeboshi brown butter
Jumbo tiger prawn - grilled with red kosho shiitake, spring onion
Beef filet - spring onion, spicy soy juice
Lamb chops 100% free-range – miso eggplant, sancho pepper sauce
Roasted duck breast - sweet potatoes pickles, chilli ginger sauce
Angus beef short ribs - 24h confit, cooking jus with black pepper
with 3 g summer truffle
Roasted veal sweetbread – kohlrabi, spicy cashew & cherry vinegar jus
Japanese wagyu sirloin A4 Kagoshima 100 g - tahoon mayo & chili ponzu
American lobster hotpot - roasted with shiso butter, spicy bisque rice, shimeji and yuzu
Mushrooms hotpot - shiitake bisque, vegan truffle butter
with 3 g summer truffle
Vegetarian gyozas - red cabbage with spicy miso, eggplant, edamame & spinach
Grilled broccolini – spicy miso & soy glazed hazelnut
Mushrooms wok - garlic soy butter and spring onion
Spicy mashed potatoes - shiso butter
Mesclun salad - miso vinaigrette
White rice - furikake
Half cooked baby spinach - sesame sauce
2000 Feuilles
Caramelized puff pastry, mousseline hazelnut cream
Carrément chocolat
Soft chocolate biscuit, creamy chocolate cream, chocolate mousse, crispy chocolate, thin sheet of dark chocolate
Tarte Duo Fraise & Yuzu
Shortcrust pastry, strawberries, almond yuzu cream, Kôchi yuzu confit
Assortment of 3 frozen Mochis of your choice
Strawberry - Yuzu - Ispahan - Matcha tea
Fresh fruits salad
Ice-creams
vanilla, chocolate, Matcha green tea
Sorbets
coco, mango
STARTER + MAIN COURSE + SIDE or MAIN COURSE + SIDE + DESSERT
STARTER + MAIN COURSE + SIDE + DESSERT
Japanese fried chicken – spicy shichimi crust, lemon sauce
Black cod & prawns gyoza, sweet miso – soy & vinegar dip
Madagascar shrimps tempura - chili mayo
Grilled skate wing - chimichuri, capres & spicy cashew nuts
Grilled rib eye steak - wafu sauce & fried negi
Crispy tofu - marined with spicy kimchi, avocado salad
White rice - furikake
Mesclun salad - miso vinaigrette
Seasonal cheesecake Benoît Castel
Frozen mochis Pierre Hermé Paris of your choice
Strawberry - Yuzu - Ispahan - Matcha tea
Ice cream or sorbet (2pcs)
Vanilla - Chocolate - Matcha green tea - Coconut - Mango
Sunday, May 25th
Starter + Main or Main + Dessert
Starter + Main + Dessert
Homemade wagyu gyoza – soy & vinegar dip
Crispy fried avocados – dashi and green chilli lime
Sea Bream sashimi - ikura, eggplant, yuzu truffle soy
Grilled teriyaki salmon – cucumber pickles
Vegetarian gyoza – Red cabbage with spicy miso, eggplant, edamame & spinach
Grilled rib eye steak – wafu sauce & fried negi
White rice – furikake
Mesclun salad – miso vinaigrette
Seasonal cheesecake Benoit Castel
Crunchy chocolate praline Benoit Castel
Frozen mochis Pierre Hermé Paris
Flavours: Strawberry, Yuzu, Ispahan & Matcha Tea
Ice cream or sorbet (2 scoops)
Ice Creams: Vanilla · Chocolate · Matcha Green Tea
Sorbets: Coconut · Mango
YOKOSO
Rhum ambré – saké- cordial d’ananas – shizo rouge
BUDO
Cognac Hennessy – Verjus – Vin Rouge
FÉZA
Umeshu - Yuzu - Sakura flower - Sumac
PINKU
Rose - Sichuan pepper - Champagne Deutz Brut
RYOKO
Tequila - Green Shizo - Umeshu - Kumquat - Chilli plant - Verjus
KOKORO
Coconut infused with matcha - Coconut water - Verjuice
AKATSUKI
Grapefruit - Yuzu - Ginger - Orange Blossom
For groups of 11 or more, enjoy a highly exclusive location with a terrace and a 180° view of all of Paris. The Saint-Eustache Salon can be fully privatized for breakfasts, lunches, cocktails, birthday dinners, or private and highly privileged evenings.
Lunch from 12pm to 3pm
Dinner from 7pm to 11:30pm
The Lounge is open from 7pm to 1am
Restaurant La Plume
43 rue Étienne Marcel – 75001 Paris
01 80 40 77 40
contact@laplumerivedroite.com
