Menus

OYSTERS AND SEAFOOD on Restaurant Menu

Cauliflower in two wazys, a few grains of caviar

Ravioli, with ricotta and egg yolk, black truffle

Small puffs stuffed with lobster and marrow, shellfish cream

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

Wild sea bass fillets spiked with truffles, Champagne cream, stewed leeks

Monkfish medallion, morel fricassee, fish juice with yellow wine

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

Chicken supreme with abomasum, Albufera sauce, black trufflle

Wild boar and foie gras in chartreuse

Vacherin cheese, lamb's lettuce flavoured with truffle oil

Pear with orgeat and almond

Poached pear with orgeat, light almond cream, Genoa bread, almond praline crisp, pear sorbet

Mont-Blanc with Yuzu Lemon

Chestnut cream, whipped cream with madagascar vanilla, Yuzu lemon cream, Yuzu lemon sorbet

Mandarin and milk chocolate

Milk chocolate cream, crispy cocoa biscuit, fresh mandarin, mandarin gel, mandarin sorbet

Coffee and chocolates

OYSTERS AND SEAFOOD ON RESTAURANT MENU

Cauliflower in two ways, a few grains of caviar

Regional celariac carbonara style, black truffle

Gratinated Dublin prawns and morels, champagne sabayon

Duck foie gras with black truffle

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

Sea bass fillets spiked with truffle, champagne sauce, leek fondue

Steamed sole Dieppoise style, potatoes balls

Lobster and scallop skewer gtlazed with mirin, shell juice, heliantis

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

Royale-style venisson, tagliatelle pasta with truffle

Pan-seared veal fillet, oyster tartare, candied green cabbage, caviar

Vacherin cheese, lamb's lettuce flavoured with truffle oil

Black lemon and Madagascar vanilla

Madagascar vanilla blini, black lemon cream, vanilla crisp biscuit, black lemon caviar

Passion fruit, lychee and champagne

Creamy and candied with passion fruit, champagne espuma, lychee sorbet

Chocolate

cocoa shortbread, Namelaka dark chocolate 70 %, cocoa gel, dark chocolate sorbet 70 %

Coffee and chocolates

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

Madagascar Prawns

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

Scallops, caviar and porcini mushrooms in Chawanmushi style

Partridge and duck foie gras medallions, roasted fig

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

Snacked scallops, butternut squash and Jerusalem artichoke cream

Sole Meunière, potatoes with salted butter

Turbot medallion with thin turbot stuffing with porcini mushrooms, meat juice with yellow wine

Pike quenelles "Closerie des Lilas" style

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

Free-range poultry, chanterelle mushrooms fricassee, tarragon sauce

Wild boar and duck foie gras un Chartreuse style

Veal chop with Périgueux sauce, tuberous chervil purée

Royal hare in the style of senator Couteau, tagliatelle with truffle

Matured cheeses trolley

The Milk Chocolate and Banana Napoleaon

Tangerine and Buddha's hand

Candied Buddha's hand, mandarin cream Soft biscuit, mandarin sorbet

Black Lemon

Whipped ganache with black lemon, black lemon confit Black lemon sorbet

Gingerbread and Orange

Gingerbread biscuit, cream and orange jelly Warm wine sorbet

Crepes "Suzette"

flambé with Grand-Marnier

Chocolate profiteroles

Home-Made Assortment of ice-cream and sorbets

Ice-cream : Vanilla, Coffee, Honey Sorbets : Chocolate, Black Lemon, Yuzu, Tangerine, Pineapple, Strawberry, Coconut

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)

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

Tuna carpaccio / ginger and vanilla marinade

Poached egg / pan-fried chanterelle mushrooms

Mozzarella di Bufala / roasted fig

Half-cooked duck foie gras with rum / toast

Home-made terrine / toasts / mixed salad leaves

Christian Parra's black pudding / oinion confit

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

Octopus confit / mango and papaya sauce

Poached smoked haddock, spinach, white butter sauce

Roasted turbot steak / hollandaise sauce

Whole Sole "meunière"

Preserved shoulder of lamb

Roasted duck breast with sweet spices

Pan-fried veal liver / shallot sauce

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

Blackcurrant "Mont-Blanc"

Paris-Brest

Chocolate profiteroles

Crepe « Suzette »

Fresh fruits salad

Dessert

Tart

Closerie cup

Coconut sorbet, mango and Passion Fruit, 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, Honey Sorbets : Chocolate, Black Lemon, Yuzu, Tangerine, Pineapple, Strawberry, Coconut