Karte & Menüs

Brittany open sea oyster n°1

Brittany open sea oyster n°3

Claire oyster n°2

Claire oyster n°4

Gillardeau oyster special n°3

Gillardeau oyster Papillon

Utah oyster n°2

Utah oyster n°3

Belon 00 oyster (1)

1/2 Lobster

Crab

Dublin Bay prawns

Madagascar Prawns

Urchin

Shrimps

Welks

"Dégustation" seafood platter

1/2 Lobster - 2 Gillardeau oyster special n°3 - 2 Claire oyster n°4 - 2 Brittany open sea oyster n°3 - 2 Madagascar prawns - Whelks

"Closerie des Lilas" seafood platter

1/2 Crab -2 Dublin Bay prawns - 4 Claire oyster n°4 -2 Claire oyster n°2 - 4 Brittany open sea oyster n°3 - 2 Madagascar prawns - - Shrimps - Whelks

"Royal Closerie" seafood platter

1/2 Lobster -1/2 crab - 2 Dublin Bay prawns - 4 Claire oyster n°4 -2 Claire oyster n°2 - 4 Brittany open sea oyster n°3 - 2 Madagascar prawns - Shrimps - Whelks

"Crustacés" seafood platter

1/2 Lobster -1/2 crab -Spider crab - 2 Dublin Bay prawns - 3 Madagascar prawns - Shrimps

Bellevue-style langoustines, lemon pearls

(Served with 5 grs of caviar 48 €)

Thin cep mushroom tart, confit egg yolk, and yellow-amber wine zabaglion

Duck foie gras with roasted sesam and Mojito condiment

Iberico ham "Juan Pedro Domecq"

Raw and cooked seasonal vegtables, with truffle Romesco sauce, carpaccio di tartuffo

Imperial Caviar of Sologne (30 gr), steamed potatoes, cream

Scallops, watercress cream and cep mushrooms

Roasted rockfish in the style of bouillabaisse

Sole Meunière, potatoes with salted butter and green beans

Pike quenelles "Closerie des Lilas" style

Pan-fried fillet of beef "Hemingway" style, French fries

Beauce hare à la Royale, tagliolini pasta with truffle

Roasted veal sweetbread, licorice juice, green peas fricassée

Roasted saddle and chop of lamb with nut-brown butter, French caviar, artichoke and aubergine purée

Roasted game partrigde cep mushroom fricassee salmis sauce

Selection of fully-matured cheeses

Sainte-Maure goat cheese espuma, bread ice-cream and mulberry

The vanilla Napoleon with hazelnut praline

The Bergamot Flower

The Black Lemon with black tea

The Orange

Crepes "Suzette"

flambé with Grand-Marnier

Chocolate profiteroles

Home-Made Assortment of ice-cream and sorbets

Ice-cream : Vanilla, Coffee, Hazelnut Sorbets : Blach chocolate,Tarragon, Passion fruit, Kiwi, Orange, Coconut, Yellow lemon, Black Lemon

Seafood platter "Dégustation"

1/2 Crab / 2 Gillardeau oyster special n°3 / 2 Claire oyster n°4 / 2 Brittany oyster special n°3 / 2 organic Madagascar pranws / Whelks

Seafood platter "Closerie des Lilas"

1/2 Crab / 2 Dublin Bay prawns / 4 Claire oyster n°4 / 2 Claire oyster n° 2 / 4 Brittany oyster special n°3 / 2 organic Madagascar pranws / Shrimps / Whelks

Seafood platter "Royal Closerie"

1/2 Lobster / 1/2 Crab / 2 Dublin Bay prawns / 4 Claire oyster n°4 / 2 Claire oyster n° 2 / 4 Brittany oyster special n°3 / 2 Organic Madagascar prawns / Shrimps / Whelks

Seafood platter "Crustacés"

1/2 Lobster / 1/2 Crab /1/2 Spider Crab /2 Dublin Bay prawns / / 3 Organic Madagascar prawns / Shrimps

Brittany open sea oyster N°1 (6)

Brittany open sea oyster N°3 (6)

Claire oyster Barrau N°2 (6)

Claire oyster n°4 (6)

Gillardeau oysters Special N°3 (6)

Gillardeau Oysters Papillon (6)

Utah oyster n°2 (6)

Utah oyster n°3 (6)

Belon 00 oyster (1)

1/2 Lobster

Crab

Dublin Bay prawns

shrimps

(portion)

Madagascar prawns

(portion)

whelks

(portion)

Urchin

piece

Marinated octopus / black olive, tomato and potatoe salad

Tuna carpaccio with capers / pine nuts and parmesan

Smoked Norwegian salmon, toasts

Porcini cream / poached egg

Foie gras Royal / butternut cream / chestnut shards

Home-made terrine / toasts / mixed salad leaves

Duck foie gras with toasts

Caesar salad with chicken

Also cooked in Main course

Burgundy snails (6)

Burgundy snails (12)

Celeriac in remoulade sauce

Hard-boiled biologic eggs, mayonnaise sauce

Iberico ham "Juan Pedro Domecq"

Beef carpaccio, pesto sauce, parmeggiano cheese, salads

Imperial caviar of Sologne (30g)/steamed potatoes

Pike quenelles, shellfish sauce, rice, mushrooms

Back of cod with sweet spices / sorrel sauce

Poached smoked haddock, spinach, white butter sauce

panfried scallops / porcini mushrooms cream

Whole Sole "meunière"

Preserved shoulder of lamb

Braised French pork tenderloin / charcutière sauce

Tartare beef

Beef ribsteak, béarnaise sauce, French fries potatoes

The new Close Burger

Pan fried fillet of beef, Hemingway" style

Pan fried fillet of beef, pepper or béarnaise sauce

Gnocco Napoletano pasta, grilled vegetables, tomato pesto

Vegetables assortment

Vegetarian Close Burger

Selection of seasonal fully-matured cheeses

Napoleon

« The» rum Baba

Crepe « Suzette »

Chocolate profiteroles

Fresh fruits salad

Dessert

Tart

Chocolate ice-cream

Topped with cream

Coffee ice-cream

Topped with cream

White Lady

Vanilla ice-cream, hot chocolate sauce, Chantilly cream, caramelized almonds

Closerie cup

Coconut sorbet, chocolate sauce, sweet whipped cream

Assortment of ice-cream and sorbets

Ice-cream : Vanilla, Coffee, Hazelnut Sorbets : Black chocolate, Tarragon, Passion fruit, Orange, Coconut, Yellow lemon, Black lemon

OYSTERS AND SEAFOOD on Restaurant Menu

Organic poached egg Benedict with french caviar

Poached langoustines Bellevue style, lemon pearls

Parmentier broth with truffles, leek and gnocchi, truffle cream

French caviar (30g;), steamed potatoes, cream

Duck foie gras marinated with arranged rum, Mojito condiment

Scallops from our coasts, black truffle broth, leek fondue

Golden red tuna Rossini style, mushrooms fricassee, Anna potatoes

Blue lobster, tarragon shell broth, small vegetables

Pan-fried fillet of beef in Rossini style, Anna potatoes, mushrooms fricassee

Free-range chicken supreme and its caillette, Albufera sauce, black truffle

Roasted saddle and chop of lamb with nut-brown butter, French caviar, artichoke and eggplant purée

Vacherin cheese, lamb's lettuce flavoured with truffle oil

Champagne and pomegranate

Champagne espuma, fresh pomegranate, pistachio genoa bread, pomegranate sorbet

Passion fruit Mont-Blanc

Chestnut crea, passion fruit cream and sorbet

All chocolate

Cocoa biscuit, crispy 85 % Abinao chocolate, 66 % Caribbean chocolate mousse, 70 % Guanaja chocolate cream, chocolate sorbet

Coffee and chocolates

OYSTERS AND SEAFOOD ON RESTAURANT MENU

Organic poached egg Champagne cream with French caviar

Lobster carpaccio with vanilla, cauliflower mousse and white chocolate

French caviar (30 g.), steamed potatoes, cream

Artichoke, black truffle and mushrooms Duxelles

Duck foie gras with truffle

Sea bass fillet cooked in truffle and celery scales, fish sauce and celery purée

Steamed turbot fillet, Champagne and caviar sauce, leek stew

Blue lobster cooked in crust, tarragon shell broth and small vegetables

Pan-fried fillet of beef in Rossini style,mushrooms fricassee, Anna potatoe

Venison "à la Royale", tagliatelle pasta with truffle

Sweetbreads in two ways "white and brown", roasted salsify

Vacherin cheese, lamb's lettuce flavoured with truffle oil

Grapefruit and Matcha tea

Grapefruit cream, Matcha tea spone cake, Matcha ntea cream, grapefruit sorbet

Mango and chocolate

Cocoa shortbead, Hukambi 53 % chocolate cream, mango in jelly, chocolate sorbet

Yuzu, kaffir lime and lemons

Yuzu lemon, lemon shortbread, kaffir lime emulsion,, kaffir lime ice cream

Coffee and chocolates