Lunch Menu
Discover our exclusive lunch menu, specially designed to offer you a gourmet and tasty break in the heart of your day.
Pour commencer
-
Tarte flambée Alsatian thin crust, onions & bacon
24 -
Onion soup gratinée
20 -
Charcuterie & pâtés selection cornichons
26 -
Duck foie gras terrine seasonal chutney, toasted brioche
30 -
Pâté en croûte Lucien Tendret’s recipe since 1892
28 -
Escargots garlic & parsley butter
half dozen 16dozen 32 -
Octopus eggplant caviar & bell pepper
24 -
Salmon gravlax cucumber & dill
24
Salades & Sandwiches
-
Croque-monsieur mixed green salad
22 -
Benoit cheeseburger * bacon & caramelized onions
22 -
Chicken Caesar salad *
32 -
Heirloom tomato salad basil condiment
20
plats
-
Lobster pasta
48 -
Cod aïoli as we love it in Provence quail egg & summer vegetables
44 -
Dover sole à la meunière * lemon, capers & croutons
78 -
Quenelles de brochet ‘à la Nantua’
44 -
Our traditional cassoulet
48 -
Roasted duck * cherries & vidalia onions
46 -
Veal blanquette pilaf rice
50 -
Skirt steak * bordelaise sauce
46 -
Filet mignon aux poivres * peppercorn sauce
58 -
Poulet rôti * cooking jus
for one 38for two 76 -
Hand-chopped beef tartare * mixed green salad
34
Garnitures
-
Our ratatouille
12 -
Pommes frites
12 -
Mixed green salad mustard vinaigrette
8 -
Green beans & shallot
12
Fromages
-
Selection of mature cheeses
-
for two pieces
18 -
for three pieces
24 -
for four pieces
28
Desserts
-
Our baba rum & whipped cream
14 -
Crème caramel
12 -
Amaretto soufflé
16 -
Peach & apricot vacherin
14 -
Frozen lemon lime mousse, fresh citrus, yuzu & lemon sorbet
12 -
Tarte Tatin crème fraîche
to share 28 -
Benoit profiteroles vanilla ice cream & warm chocolate sauce
for one 14for two 24 -
Traditionnal vanilla millefeuille
14 -
Chocolate mousse
12 -
Ice cream & sorbet selection vanilla, chocolate, peanut,
yuzu & lemon, peach & apricot, cherry, raspberryper scoop 4
All our meats are antibiotic-free and from committed farmers
* consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.
