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Nestled in the heart of Paris at 135 Rue Saint-Dominique, Le Violon d'Ingres invites you to indulge in a creative take on French haute cuisine. This Michelin-starred restaurant artfully blends classic flavors with modern finesse, presenting a menu that celebrates seasonal ingredients and exquisite culinary techniques.
Starters
Begin your meal with an enticing selection of starters that showcase delicate seafood and fresh produce, each prepared with precision and flair.
- Thon rouge sauvage en tartare – Wild red tuna tartare paired with black radish pickles and red onion, offering a vibrant and fresh start.
- Ravioles de langoustines – Delicate langoustine dumplings served in a rich shellfish bisque.
- Escalope de foie gras de canard poêlée – Pan-seared duck foie gras paired with seasonal fruits for a perfectly balanced richness.
- Épeautre du pays de Sault risotto – Spelt grain cooked like a risotto with blue lobster, blending earthy and ocean flavors.
- Asperges blanches et champignons – White asparagus with spring mushrooms and a perfectly cooked farm chicken egg.
- Rémoulade de tourteau – Crab remoulade with dill and a zesty lemon sauce, a refreshing seafood option.
Mains
The main courses offer an impressive array of French delicacies, expertly prepared to highlight the finest seasonal flavors and textures.
- Rouget barbet poêlé – Pan-seared red mullet served with crispy saffron rice and bouillabaisse jus for a taste of the sea.
- Lotte rôtie – Roasted monkfish from the Brittany coast accompanied by new potatoes, artichokes, and fresh spring onions.
- Pigeon fermier des Landes en feuilleté – Farm-raised Landes pigeon cooked in a flaky puff pastry with a rich salmis sauce.
- Noix de ris de veau croustillante – Crispy sweetbreads served with roasted green asparagus and a morel mushroom sauce, a luxurious choice.
- Filet de bœuf Simmental – Simmental beef fillet with pepper sauce and smooth mashed potatoes, a hearty and refined meat dish.
- Joue de bœuf – Tender braised beef cheek, a classic French comfort food.
- Suprême de bar de ligne croustillant – Crispy line-caught sea bass with pequillos peppers in curry oil and young spinach leaves.
Desserts
Conclude your meal with decadent desserts that blend traditional French patisserie with rich flavors and textures to delight every sweet tooth.
- Chèvre frais à la ciboulette – Fresh goat cheese with chives and caramelized pepper on toasted bread with tapenade.
- Soufflé au Grand Marnier – Light and airy soufflé infused with the citrus notes of Grand Marnier.
- Fruits rouges nature – Fresh red berries served with creamy Bourbon vanilla ice cream.
- Le traditionnel millefeuille – Classic millefeuille with layers of flaky pastry and light vanilla cream.
- Baba au rhum et fruits exotiques – Rum-soaked baba cake with exotic fruits for a tropical finish.
- Profiteroles à la vanille de Bourbon – Vanilla Bourbon profiteroles drizzled with rich Guanaja chocolate sauce.
- Mont-Blanc – Traditional Mont-Blanc dessert featuring sweet chestnuts and cream.
Drinks and specials
Complement your dining experience with an expertly curated selection of wines, beers, and cocktails. The attentive staff ensures impeccable wine service, enhancing each dish's flavors. Specials often highlight seasonal and local produce, providing a fresh and dynamic menu that evolves with the seasons.
