Discover the menu at Restaurant Quedubon in Paris, France.
Nestled in the vibrant 19th district of Paris, Restaurant Quedubon serves an exquisite selection of French bistrot dishes crafted daily by the talented chef Ollie Clarke. With a focus on fresh, seasonal ingredients, the menu is ever-evolving, enticing locals and travelers alike to savor authentic flavors. Whether you drop in for lunch or dinner, expect perfectly executed plates paired with thoughtfully curated wines and craft beers.
Starters
Begin your meal with the rich and savory Pâté en croûte de pintade, foie gras et porc, a delicate pâté enclosed in a crisp crust, combining the deep flavors of guinea fowl, foie gras, and pork. Alternatively, indulge in the Vol-au-vent de volaille, a classic puff pastry filled with tender poultry, earthy chanterelle mushrooms, and a luxurious crème de vin jaune that elevates the dish with subtle wine-infused cream.
Mains
For the main course, the Joue de bœuf braisée au vin rouge offers a tender, slow-braised beef cheek bathed in a rich red wine sauce, capturing the essence of traditional French comfort cuisine. Another standout is the Souris d'agneau au ras el hanout, where succulent lamb shank is infused with the aromatic North African spice blend ras el hanout, balancing warmth and depth for a truly memorable plate.
Desserts
Conclude your dining experience with classic French sweets like the Tarte au citron meringuée, a vibrant lemon tart topped with fluffy meringue that perfectly balances tartness and sweetness. Or enjoy the Île flottante, a delicate floating island of poached meringue resting on a creamy vanilla custard, garnished with caramelized sugar for that perfect textural contrast.
Drinks and specials
Enjoy a carefully selected range of natural wines and organic French beers thoughtfully recommended to complement your meal, with options to suit various budgets. The bar also serves well-crafted cocktails and offers freshly brewed coffee to round off your visit perfectly. Keep an eye out for daily specials that showcase the best seasonal produce and culinary creativity from the chef.
- Starters Pâté en croûte de pintade, foie gras et porc; Vol-au-vent de volaille, chanterelles et crème de vin jaune.
- Mains Joue de bœuf braisée au vin rouge; Souris d'agneau au ras el hanout.
- Desserts Tarte au citron meringuée; Île flottante.
