Descubra la cocina de influencia japonesa en un entorno único creado por el chef Benjamin Six.
La Plume, abierta a un patio con vegetación, ofrece un panorama excepcional de todo París.
LA PLUME
RESTAURANTE CON VISTAS
La Plume le invita a un momento atemporal, entre una vista panorámica de París y un jardín verde.
Aguacates crujientes, lenguado en tempura, langosta o estofado vegetariano, el menú combina sabores franceses y japoneses con modernidad.
CHRISTMAS MENU
130 €
Tuesday, December 24, 2024
STARTERS TO CHOOSE
Lobster roll – toasted brioche, american lobster, lemon mayo
Artichoke tempura, pickled dashi pear & citrus dashi
Wagyu beef tataki, black truffle ponzu
MAIN COURSES TO CHOOSE
Angus beef short ribs – 24h confit, cooking jus with black pepper
Mushrooms hotpot, shiitake bisque, vegan butter & black truffle
Grilled scallops, brown butter & Jerusalem artichoke
SIDES TO CHOOSE
Crispy brussel sprouts, spicy miso & soy hazelnut
Eggplant miso – spicy brown miso, sesame & spring onion
White rice furikake
PIERRE HERMÉ PARIS DESSERTS TO CHOOSE
2000 FEUILLES
Flaky caramelized puff pastry crust, crispy praliné with hazelnuts, praliné mousseline cream
CARRÉMENT CHOCOLAT
Chesnut shortbread biscuit, chesnut cream, passion jelly
TARTE INFINIMENT VANILLE
Shortbread pastry, cake imbibed with vanilla, vanilla ganache and mascarpone cream with vanillas from Tahiti, Mexico and Madagascar
NEW YEAR’S EVE MENU
300 €
Tuesday, December 31, 2024
APPETIZER
Toasted brioche, sea urchin & caviar
STARTERS TO CHOOSE
Seared scallops, umeboshi brown butter, topinambour & black truffle
Grilled artichoke, apple miso, black truffle (V)
Wagyu beef tataki, ponzu with black truffle
MAIN COURSES TO CHOOSE
Whole roasted lobster with shiso butter
Wagyu beef sirloin, truffle mayo and chili ponzu, black truffle
Mushroom hot pot, shiitake bisque, vegan butter and black truffle (V)
SIDES TO CHOOSE
Spicy mash potatoes
Mushrooms wok, garlic soy butter & spring onion
White rice & furikake (V)
PIERRE HERMÉ PARIS DESSERTS TO CHOOSE
2000 Feuilles
Flaky caramelized puff pastry crust, crispy praliné with hazelnuts, praliné mousseline cream
Carrément Chocolat
Chesnut shortbread biscuit, chesnut cream, passion jelly
Tarte Infiniment Vanille
Shortbread pastry, cake imbibed with vanilla, vanilla ganache and mascarpone cream with vanillas from Tahiti, Mexico and Madagascar
COFFEE & MIGNARDISES
Steamed Edamame - yuzu sea salt
7
Tuna pizzetta - yuzu cream & crispy rice
19
with 3 g Petrossian Ossetra caviar
31
Homemade wagyu gyozas (3 pieces) - soy & vinegar dip
20
Black cod and prawns gyozas (3 pieces) - sweet miso soy & vinegar dip
20
Petrossian Caviar Ossetra 30 g - toasted white buns, yuzu & chives cream
125
Grilled artichoke, mint pistachio pesto - truffle mayo
24
with 3 g autumn truffle
33
Mushroom ’’escargot’’ – truffle and parsley butter
18
American lobster tartar - yuzu mayo & toasted brioche
32
with 3 g Petrossian Ossetra caviar
44
Royal kombu cured mackerel, nasturtium & ponzu
19
Madagascar shrimps tempura - chili mayo
23
Crispy stuffed zucchini flowers (2 pieces) - langoustine shiso mousse & tempura sauce
21
Watercress and mâche salad, avocados cucumber wasabi dressing
19
Sea Bream sashimi - apple pickles and wasabi
26
Half cooked King Crab - sweet wasabi & tempura flakes
42
Crab meat & mizuna salad - wafu mayo & tenkasu
28
Wagyu beef tataki - black truffle ponzu
26
with 3 g autumn truffle
35
Grilled teriyaki salmon - cucumber pickels
33
Sole tempura - nori seaweed & tentsuyu sauce
46
Grilled scallops - jerusalem artichoke & brown butter
42
with 3 g autumn truffle
51
Jumbo tiger prawn - grilled with red kosho shiitake, spring onion
40
Japanese fried chicken - spicy shichimi crust, lemon sauce
32
Beef filet - spring onion, spicy soy juice
42
Braised pork belly - honey & sake glaze, miso mustard
35
Roasted duck breast - sweet potatoes pickles, chilli ginger sauce
36
Angus beef short ribs - 24h confit, cooking jus with black pepper
48
with 3g autumn truffle
57
Japanese wagyu sirloin A5 Nagi (Okayama) 100 g - tahoon mayo & chili ponzu
86
Organic half chicken - marinated and roasted with truffle miso crust, citrus soy sauce
56
American lobster hotpot - rice with spicy bisque, shimeji & yuzu zest
52
Mushrooms hotpot - shiitake bisque, vegan truffle butter
34
with 3g autumn truffle
43
Vegetarian gyozas - red cabbage with spicy miso, eggplant, edamame & spinach
24
Eggplant miso - spicy brown miso, sesame & spring onion
12
Mushrooms wok - garlic soy butter and spring onion
12
Spicy mashed potatoes - shiso butter
10
Mesclun salad - miso vinaigrette
8
White rice - furikake
8
Half cooked baby spinach - sesame sauce
10
2000 Feuilles
caramelized puff pastry, mousseline hazelnut cream
17
Carrément chocolat
soft chocolate biscuit, creamy chocolate cream, chocolate mousse, crispy chocolate, thin sheet of dark chocolate
17
Cheesecake Suzette
crispy crumble, caramel cheesecake, orange marmalade
17
Infiniment Pistache
Pistachio shortbread pastry and imbibed biscuit, crunchy pistachio praline, pistachio smooth cream and Chantilly cream
17
Assortment of 3 frozen Mochis
Strawberry - Yuzu - Ispahan
15
Fresh fruits salad
15
Ice-creams
vanilla, chocolate, Matcha green tea
13
Sorbets
coco, mango
13
STARTER + MAIN COURSE + SIDE or MAIN COURSE + SIDE + DESSERT
45
STARTER + MAIN COURSE + SIDE + DESSERT
55
Angus beef & pak choi gyoza - soy and vinegar dip
Watercress and mâche salad, avocado - cucumber wasabi dressing
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 mochi Pierre Hermé Paris - yuzu & strawberry
Ice cream or sorbet (2pcs)
vanilla, chocolate, matcha green tea, coconut, mango
BAR ESPECTACULAR
Una barra tallada en mármol raro para descubrir una selección de cócteles exclusivos inspirados en el Japón contemporáneo.
SIGNATURE COCKTAILS
FÉZA - DÉLICATESSE
Umeshu - Yuzu - Fleur de Sakura - Sumac
20
PINKU - EFFERVESCENT
Cranberry - Rose - Sichuan pepper - Champagne Deutz Brut
22
YUME - GOURMAND
Rum - Matcha tea - Cocoa nibs - Verjus - Amarena cherry
18
RYOKO - SOYEUX
Tequila - Green Shizo - Umeshu - Kumquat - Chilli plant - Verjus
22
PISUTACHIO - SAVOUREUX
Vodka - Lemon - Pistachio cream
20
KURO TO SHIRO - L'ÉQUILIBRÉ
Gin - Blue tea - lime - Vegetable coal
18
NON-ALCOHOLIC COCKTAILS
KOKORO - EXOTIQUE
Coconut infused with matcha - Coconut water - Verjuice
14
AKATSUKI - PARFUMÉ
Grapefruit - Yuzu - Ginger - Orange Blossom
14
SALÓN PRIVADO
A partir de 6 personas, disfrute de un lugar muy exclusivo con terraza y vista de 180° de todo París. El salón Saint-Eustache se puede privatizar totalmente para desayunos, almuerzos, cócteles, cumpleaños, cenas o veladas privadas y muy privilegiadas.
HORARIOS Y ACCESO
Almuerzo de 12h a 15h
Cena de 19h a 23h30
El bar está abierto de 17h a 1h
Restaurante La Plume
43 rue Étienne Marcel – 75001 Paris
+33 (0)1 80 40 77 40
contact@laplumerivedroite.com