Le Chiberta Menu Overview
Nestled in the heart of Paris, Le Chiberta offers a culinary journey through refined French gastronomy, masterfully crafted by Chef Clément Leroy. The 2025 menu presents a bright blend of seasonal ingredients and creative pairings, designed to delight the palate with every course.
starters
Begin your meal with expertly prepared starters that balance delicate flavors and textures. The Œuf de poule fermier cuit coulant offers a luscious runny farm egg enhanced by the earthy notes of morels, Parmesan, and a touch of vin jaune. For a more indulgent taste, the Le pâté en croûte de pintade combines foie gras, smoked eel, crunchy vegetables, and rhubarb to create a rich, sophisticated appetizer. Alternatively, savor the fresh asperges blanches du Val de Loire, complemented by wild strawberries and nettles for a crisp, vibrant start.
mains
Le Chiberta's main courses showcase the chef’s inventive spirit with a variety of exquisite options. The Le rouget barbet croustillant features crispy red mullet paired with cauliflower and Kerala black pepper for a peppery twist. The Le turbot à la grenobloise surprises with escargots and veal head accents, bringing French tradition into a modern setting. For lovers of game, the Le pigeon de Mesquer and foie gras in buckwheat crust delivers tender pigeon enriched with artichokes and olives. The agneau de lait du Pays basque offers a tender Basque milk-fed lamb with a springtime triptych of accompaniments. Finally, the ris de veau “Pil-Pil” is a sumptuous veal sweetbread served with cuttlefish and white asparagus, balancing oceanic and earthy flavors.
Cheese lovers can indulge in the carefully curated plateau de fromage, an elegant selection that celebrates French cheese craftsmanship.
desserts
Conclude your dining experience with exquisite desserts that marry tradition and innovation. The baba au rhum, served tableside, is a moist rum-soaked cake accompanied by light crème fouettée. The mille-feuille à la vanille brings layers of crisp pastry and smooth vanilla cream with a hint of whisky caramel. For a fresh and fragrant option, fraises et basilic presents natural, crisp, and candied strawberry notes accented by basil. Chocolate aficionados will appreciate the le chocolat grand cru, combining intense cocoa flavors with aromas of hay and poppy for a sophisticated finish.
drinks and specials
Le Chiberta pairs its inventive dishes with an excellent selection of wines and cocktails, perfect for enhancing every flavor profile. The restaurant also offers a chef's special, a whole chicken generously prepared with truffle and distinctive seaweed butter, providing a standout dish that embodies the kitchen’s creativity and generosity. Whether you’re indulging in a celebratory dinner or a sophisticated outing, the welcoming atmosphere and attentive service promise a memorable experience in the heart of Paris.
- Starters: Œuf de poule fermier cuit coulant, Le pâté en croûte de pintade, Asperges blanches du Val de Loire
- Mains: Le rouget barbet croustillant, Le turbot à la grenobloise, Le pigeon de Mesquer et foie gras en croûte sarrasin, L’agneau de lait du Pays basque, Le ris de veau Pil-Pil, Plateau de fromage
- Desserts: Baba au rhum servie à table, Mille-feuille à la vanille, Fraises et basilic, Le chocolat grand cru
- Specials & Drinks: Chef’s special whole chicken with truffle and seaweed butter, curated wine pairings, and creative cocktails
