Scoprite, in un ambiente unico, una cucina contemporanea realizzata dallo chef Benjamin Six, che unisce sapori di qui e d’altrove.
Aperto su un patio completamente ricoperto di vegetazione e a cielo aperto, La Plume offre una parentesi intima sospesa sopra Parigi, ideale per un pranzo o una cena all’aperto.
LA PLUME E IL SUO PATIO VERDEGGIANTE
RISTORANTE CON VISTA
La Plume invita a vivere un momento fuori dal tempo, tra vista panoramica su Parigi e giardino rigoglioso.
Tataki di manzo wagyu, sogliola in tempura, hotpot di aragosta o vegetariano: il menu unisce con modernità i sapori di qui e d’altrove.
Steamed Edamame - yuzu sea salt
9
Tuna pizzetta – yuzu cream & crispy rice
20
with 3 g Petrossian Ossetra caviar
32
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
Crispy fried avocados – dashi and green chilli lime
19
Grilled artichoke, mint pistachio pesto – truffle mayo
24
Mushroom escargot – truffle and parsley butter
19
American lobster tartar - yuzu mayo & toasted brioche
39
with 3 g Petrossian Ossetra caviar
51
Crispy stuffed zucchini flowers (2 pieces) - langoustine shiso mousse & tempura sauce
23
Japanese fried chicken - spicy shichimi crust, lemon sauce
21
Madagascar shrimps tempura - chili mayo
22
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
46
Crab and avocados – nori tuile, baby leaves & tobiko
27
Wagyu beef tataki - black truffle ponzu
28
Grilled teriyaki salmon - cucumber pickels
35
Sole tempura – nori seaweed and tentsuyu sauce
55
Grilled octopus – sweet potato puree, umeboshi brown butter
39
Jumbo tiger prawn - grilled with red kosho shiitake, spring onion
39
Beef filet - spring onion, spicy soy juice
45
Lamb chops 100% free-range – miso eggplant, four pepper sauce
48
Roasted duck breast - sweet potatoes pickles, chilli ginger sauce
36
Angus beef short ribs - 24h confit, cooking jus with black pepper
58
Roasted veal sweetbread – kohlrabi, spicy cashew & cherry vinegar jus
45
Japanese wagyu sirloin A4 Kagoshima 100 g - tahoon mayo & chili ponzu
86
American lobster hotpot - roasted with shiso butter, spicy bisque rice, shimeji and yuzu
52
Mushrooms hotpot - shiitake bisque, vegan truffle butter
34
Vegetarian gyozas - red cabbage with spicy miso, eggplant, edamame & spinach
24
Grilled broccolini – spicy miso & soy glazed hazelnut
10
Mushrooms wok - garlic soy butter and spring onion
9
Spicy mashed potatoes - shiso butter
10
Mesclun salad - miso vinaigrette
6
White rice - furikake
6
Half cooked baby spinach - sesame sauce
8
2000 Feuilles
Caramelized puff pastry, mousseline hazelnut cream
18
Carrément chocolat
Soft chocolate biscuit, creamy chocolate cream, chocolate mousse, crispy chocolate, thin sheet of dark chocolate
18
Tarte Infiniment Vanille
Shortbread pastry, cake imbibed with vanilla, vanilla ganache and mascarpone cream with vanillas from Tahiti, Mexico and Madagascar
18
Assortment of 3 frozen Mochis of your choice
Strawberry - Yuzu - Ispahan - Matcha tea
16
Fresh fruits salad
17
Ice-creams
vanilla, chocolate, Matcha green tea
14
Sorbets
coco, mango
14
STARTER + MAIN COURSE + SIDE or MAIN COURSE + SIDE + DESSERT
45
STARTER + MAIN COURSE + SIDE + DESSERT
55
Japanese fried chicken – spicy shichimi crust, lemon sauce
Watercress and mâche salad, avocados – cucumber wasabi dressing
Black cod & prawns gyoza, sweet miso – soy & vinegar dip
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
SIGNATURE COCKTAILS
YOKOSO
Rhum ambré – saké- cordial d’ananas – shizo rouge
22
BUDO
Cognac Hennessy – Verjus – Vin Rouge
20
FÉZA
Umeshu - Yuzu - Sakura flower - Sumac
20
PINKU
Rose - Sichuan pepper - Champagne Deutz Brut
22
RYOKO
Tequila - Green Shizo - Umeshu - Kumquat - Chilli plant - Verjus
22
NON-ALCOHOLIC COCKTAILS
KOKORO
Coconut infused with matcha - Coconut water - Verjuice
14
AKATSUKI
Grapefruit - Yuzu - Ginger - Orange Blossom
14
SALONE PRIVATO
A partire da 11 persone, approfittate di un luogo molto esclusivo con terrazza e vista a 180° su tutta Parigi.
Il Salon Saint-Eustache può essere interamente riservato per colazioni, pranzi, cocktail, cene di compleanno o serate, private e davvero privilegiate.
ORARI DI APERTURA
Pranzo dalle 12:00 alle 15:00
Cena dalle 19:00 alle 23:30
Ristorante La Plume
43 rue Étienne Marcel – 75001 Paris
+33 (0)1 80 40 77 40
contact@laplumerivedroite.com