Discover the exquisite flavors of L’Envol’s seasonal French menu in Paris at 216 Av. Jean Jaurès.
Nestled in the vibrant 19th arrondissement, L’Envol offers a refined dining experience that celebrates the best of French cuisine with a focus on fresh, seasonal ingredients. Crafted by the talented Chef Sarah Ledu, the menu presents a harmonious blend of traditional flavors and modern touches, designed to delight food lovers and curious travelers alike.
Starters and appetizers
While the detailed starter options aren’t listed, guests can expect carefully curated small plates that showcase the vibrant produce of the season, offering a perfect balance to awaken the palate before the main courses.
Hearty and elegant mains
Cannelloni aux légumes de saison, crème de courgette, graines de courge et chèvre râpé offers a delightful medley of seasonal vegetables enveloped in tender pasta, complemented by a silky zucchini cream and the crunch of pumpkin seeds, finished with a sprinkle of grated goat cheese that adds a subtle tang.
Effiloché de paleron de bœuf, brioche vendéenne toastée, crème au comté AOP et vert de livèche features slow-cooked shredded beef chuck, served atop toasted Vendée brioche. This dish is enriched with a luscious Comté AOP cream and fresh celery leaves that bring an herbal brightness to the plate.
Filet de canette déclinaison d’artichaut, jus de volaille à l’orange presents a succulent duck breast fillet paired with an inventive assortment of artichoke preparations, all elevated by a fragrant poultry jus infused with a hint of orange, balancing richness with citrus vibrancy.
Desserts and sweet delights
Though specific dessert options are not detailed here, L’Envol’s commitment to seasonal ingredients suggests a rotating selection of classic French sweets with a creative twist, perfect for a satisfying finish to your meal.
Drinks and refreshments
Expect a curated beverage list featuring French wines and seasonal concoctions that perfectly complement the menu, enhancing your dining experience with every sip.
Specialties and chef’s recommendations
- Seasonal vegetable cannelloni that highlights local harvests with fresh zucchini cream and pumpkin seeds.
- Effiloché de paleron de bœuf served with toasted brioche and creamy Comté for a rich yet balanced dish.
- Duck breast with artichoke variations accompanied by a fragrant orange-infused poultry jus, offering a sophisticated main course.
