[Section Heading]
Nestled in the heart of Paris, La Traboule invites you to savor their inventive French cuisine infused with Italian influences. Their 2025 menu offers a refined culinary journey crafted for food lovers seeking a blend of tradition and modernity.
Starters
Begin your meal with artfully composed starters that highlight fresh, vibrant ingredients and creative flavor pairings.
- L’œuf CBT pomme de terre, poutargue de thon – perfectly cooked CBT egg paired with creamy potato and delicately cured tuna roe for an umami-rich start.
- Le ravioli du printemps ricotta de bufflonne fève ventrèche de cochon basque – springtime ravioli stuffed with luscious buffalo ricotta, fava beans, and smoky Basque pork belly.
- Tartare de veau lait d’huîtres au citron d’Amalfi, seiche, wasabi – veal tartare enhanced with oyster milk, Amalfi lemon zest, tender cuttlefish, and a hint of wasabi for a fresh kick.
- Le Carpaccio de Seriole, vinaigrette aux oursins caviar d’agrumes, salty fingers – delicately sliced yellowtail carpaccio dressed in a sea urchin vinaigrette with citrus caviar and salty finger vegetables.
Main Courses
For the main event, indulge in dishes showcasing seasonal produce, carefully sourced meats, and masterful techniques that celebrate bold flavors and textures.
- LE RISOTTO - Nduja scamorza fumée, calamar – creamy risotto accented with spicy nduja, smoky scamorza cheese, and tender squid, delivering a rich taste experience.
- Le Saumon Miso, courgette jaune, furikake – miso-glazed salmon served with vibrant yellow zucchini and sprinkled with crunchy furikake seasoning.
- Le Cabillaud, sauce unami, asperges vertes – succulent cod accompanied by a savory umami sauce and fresh green asparagus for a balanced, elegant plate.
- LE BŒUF maturé 30 jours - pomme de terre en mille feuilles – 30-day aged beef paired with delicately layered potato mille-feuille, marrying depth of flavor with refined textures.
- LE RIS DE VEAU - yaourt, cime di rapa, combava – tender sweetbreads served with tangy yogurt, bitter cime di rapa greens, and fragrant combava citrus.
- Selle d’agneau, aubergines, condiment chimichurri, sauce vin jaune – saddle of lamb accompanied by smoky eggplant, vibrant chimichurri, and velvety yellow wine sauce for a memorable main course.
Desserts
Conclude your meal with desserts that blend simplicity with elegance, highlighting seasonal flavors and expertly paired accompaniments.
- LA TOMME de CHEVRE de chez Claire Griffon - salade aromatique – local goat cheese from Claire Griffon served with an aromatic salad for a fresh and tangy finish.
- LE MOELLEUX AU CHOCOLAT - glace vanille maison – rich molten chocolate cake paired with house-made vanilla ice cream for pure indulgence.
- LE KALAMANSI - tapioca - glace coco – zesty kalamansi citrus paired with chewy tapioca pearls and creamy coconut ice cream for a tropical finish.
Drinks and Specials
La Traboule complements its exquisite menu with a curated selection of wines, cocktails, and beers, perfect for pairing with any course. Seasonal specials and a chef’s tasting menu offer an elevated dining experience that delights the senses and showcases the restaurant’s creative prowess.
