Name: Le Baudelaire
Address: 6-8 Rue Duphot, Paris, 75001, FR
Telephone: +33 (0)1 71 19 49 11
Price range: $$

Discovery Menu

125€

Food & wine pairing 60€

Food & mixology pairing 60€

Carrots from Roland Rigault / Roasted corn / Fermented juice

Caramelized onions and quinces / Pornic Pigeon barbecue / Salmis sauce

Dessert of your choice

Desserts

Citrus
Corsican clementines / Heather honey / Propolis and olive oil

Autumn Harvest
Caramelized pears / Beer ice cream / Vanilla whipped cream and crispy gavottes

Smoked Chocolate
Baked chocolate cream / Sobacha praline / Vanilla and Scotch whisky ice cream

Autumn Forest Menu

145€

Food & wine pairing 80€

Cep mushroom royale / Foie gras confit / Smoked muscat grape

Black trumpet mushrooms and blackcurrant / Wild herbs / White Alba truffles

Chanterelles mushrooms with yellow wine / Crispy angel hair / Gratinated 24-month Comté cheese

Dessert of your choice

Desserts

Citrus
Corsican clementines / Heather honey / Propolis and olive oil

Autumn Harvest
Caramelized pears / Beer ice cream / Vanilla whipped cream

Smoked Chocolate
Baked chocolate cream / Praline Sobacha / Vanilla & Scotch Whisky ice cream

Tasting Menu

165€

Food & wine pairing 80€

Food & mixology pairing 80€

Lettuce and sea sorrel / Grilled oysters and caviar / Broth

Country pear and tamarin / Foie gras confit / Ravioli and duck juice

Natural Herblay lamb's lettuce / Grilled Scallops / Jasmine-infused yogurt

Braised salsify and parsley / Vegetable crumble / Roasted milk-fed veal

Dessert of your choice

Desserts

Citrus
Corsican clementines / Heather honey / Propolis and olive oil

Autumn Harvest
Caramelized pears / Beer ice cream / Vanilla whipped cream and crispy gavottes

Smoked Chocolate
Baked chocolate cream / Sobacha praline / Vanilla and Scotch whisky ice cream

New Year's Eve Menu

395€

At Le Baudelaire restaurant, Chef Anthony Denon invites you to enjoy a seven-course New Year’s Eve menu. This refined culinary experience will take you on a unique journey, lasting all the way through the night, and into the new year!

Herbs & flowers by Didier Pil / Marinated then smoked sea bream / Osciètre Caviar

Local mushrooms and Comté cheese with Arbois wine / White truffle / Green emulsion

Brioche-crusted cauliflower / Roasted scallops with seaweed butter / Citrus in textures

Milk-fed veal with black truffle / Braised salsify and parsley / Flower-infused pearled jus

Frosted Kumquats / Heather honey

Cuban Grand Cru chocolate / Sweet clover ice cream / Tahitian vanilla caviar

The menu is available by booking only on the evening of December 31st.