Menus

Brittany open sea oyster n°1

Brittany open sea oyster n°3

Utah oyster n°2

Utah oyster n°3

Gillardeau oyster special n°3

Gillardeau oyster Papillon

Claire oyster n°2

Claire oyster n°4

1/2 Lobster

Crab

Dublin Bay prawns

Welks

Prawns from Madagascar

Urchin

Shrimps

"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

Marinated scallops, Dashi broth and vegetable spring roll

Wild duck confit with foie gras, clementine chutney and creamy clementine purée

Duck foie gras with rum and Mojito condiment

Iberico ham "Juan Pedro Domecq"

Raw and cooked seasonal vegtables, cauliflower cream with white chocolate, carpaccio di tartuffo

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

Scallops with parmesan cheese and yuzu crust, butternut and Jerusalem artichoke cream

Sole Meunière, seasonal vegetables

Monkfish medallion, fish juice, confit cabbage and smocked trout roe

Pike quenelles "Closerie des Lilas" style

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

French-range chicken from Alice's farm stuffed with morels, truffled purée

Roasted loin of lamb, artichokes and condiment of a Caponata

Saddle of venison glazed with blackcurrant, pepper sauce, butternut and golden turnip

Hare à la royale "Sénateur Couteaux" style, Tagliatelle with truffle

Matured cheeses trolley

The Kiwi Cloud

Blancmange, kiwi compote, Duja, kiwi sauce, kiwi sorbet

Pear and Caramel

Shortbread pastry, pear cream, pear and caramel compote

The Chestnut

Whipped chestnut ganache, smoked chestnut, chestnut sorbet

Chocolate and Orange

Chocolate biscuit with orange zest, orange marmelade, 80 % chocolate cream, lime crisp

Crepes "Suzette"

flambé with Grand-Marnier

Chocolate profiteroles

Home-Made Assortment of ice-cream and sorbets

Ice-cream : Vanilla, Coffee, Chocolate, Amarena, Tamarind Sorbets : Lychee, Orange, Lime, Chestnut, Green Apple, Kiwi

Reservation on 04 10 51 34 50

Deposit of €100 per personn is required upon booking

OYSTERS AND SEAFOOD on Restaurant Menu

Cauliflower tartlet, perfect egg, a few grains of caviar

V.G.E black truffle soup, in the style of Paul Bocuse

Scallops carpaccio, black truffle stew and lamb's lettuce

Duck foie gras marinated with arranged rum, Mojito condiment

Imperial caviar from; france (30g;), steamed potatoes, cream

Lobster and scallop skewer, shell juice, heliantis fricassee

John Dory fillet with truffle, champagne cream, stewed leeks

Monkfish medallion, confit green cabbage, fish jus with yellow wine

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

Farm-raised chicken from Alice's farm stuffed with morels and truffle, truffle purée

Wild boar and foie gras in chartreuse

Vacherin cheese, lamb's lettuce flavoured with truffle oil

Mexican vanilla and yuzu log

Viennese biscuit, whipped ganache with Mexican vanilla, yuzu jelly and cream, intense vanilla cream

Dark chocolate Oqo 73 % and salted butter caramel

Cocoa biscuit with caramel shards, cocoa tuiles, Oqo 73 % dark chocolate namelaka, salted butter caramel filling, chocolate and caramel ice cream

Mandarin and saffron

Steamed mandarin sponge, saffron cream, mandarin and finger lime marmelade, crispy mandarin layer, saffron ice cream

Coffee and chocolates

Revervation on 01 40 51 34 50

A deposit of €100 per person is required upon booking

OYSTERS AND SEAFOOD ON RESTAURANT MENU

Cauliflower tartlet, perfect egg, a few grains of caviar

Macaroni stuffed with black truffle, artichoke and duck foie gras

Chilled Dublin Bay prawns, claw cream, a few grains of caviar

Duck foie gras with black truffle

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

Sea bass strips larded with truffle, confit green cabbage, truffle stew

Steamed turbot fillet, champagne and caviar sauce, stewed leeks

Lobster and scallop skewer, shellfish jus, Jerusalem artichoke

Rossini-style sautéed beef fillet, mushroom fricassee and Anna potatoes

Royale-style venisson, tagliatelle pasta with truffle

Lamb fillet with caviar, lamb jus with oyster, wilted spinach leaves

Vacherin cheese, lamb's lettuce flavoured with truffle oil

Vanuatu 66 % dark chocolate and Espelette pepper

Cocoa shortbread, Vanuatu 66 % dark chocolate cream with Espelette pepper, hazelnut crisp, Espelette pepper ice cream, cocoa opaline

Pear, vanilla and Tonka bean

Vanilla biscuit, roasted vanilla pear, Tonka bean cream, pear chips, pear-vanilla sorbet

Champagne and yuzu

Yuzu biscuit, yuzu cream, champagne espuma, candied yuzu, champagne ice cream

Coffee and chocolates

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)

1/2 Lobster

Crab

Dublin Bay prawns

shrimps

(portion)

Organic prawns from Madagascar

(portion)

whelks

(portion)

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

Urchin

piece

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

Smocked Norwegian salmon / toasts

French onion soup

Poached egg / Jerussalem artichoke cream / sautéed shiitaké mushroom

Bone marrow gratin with fleur de sel / mixed salad greens

Half-cooked duck foie gras with rum / toast

Home-made terrine / toasts / mixed salad leaves

Marinated scallops with lime / smoked dashi broth

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

Beef carpaccio, pesto sauce, parmeggiano cheese, salads

Imperial caviar of Sologne (30g)/steamed potatoes

Pike quenelles, shellfish sauce, rice, mushrooms

Grilled octopus / green papaya and mango

Poached smoked haddock, spinach, white butter sauce

Monkfish blanquette with coconut milk and red curry

Whole Sole "meunière"

Preserved shoulder of lamb

Sautéed duck strips / vegetables / sweet and sour sauce

Grilled Iberian Pluma (Iberico pork) / spicy juice

Tartare beef / French fries / green salad

Beef entrecôte, 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

Paris-Brest

Chocolate profiteroles

Crepe « Suzette »

Fresh fruits salad

Red fruits platter

Dessert

Tart

Closerie Cup

Blackcurrant sorbet, red fruit coulis, raspberry, whipped cream

Chocolate ice-cream

Topped with cream

Coffee ice-cream

Topped with cream

White Lady

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

Assortment of ice-cream and sorbets

Ice-cream : Vanilla, Coffee, Pine nuts Sorbets : Chocolate, Blackberry, Mint, White peach, Lime, Morello cherry, Redcurrant