Menu 2026 - Lasserre
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
March 24, 2026
Chef
Jean-Louis NOMICOS
Type of cuisine
French
All food photos (101)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
Permanent TheFork offer
Permanent TheFork offer
Permanent TheFork offer
The Starters
- Stuffed macaronis with black truffle
- €115
- Celeriac and duck foie gras « en gratin »
- Roasted white asparagus with buckwheat
- €98
- Borage velouté and Osciètre caviar
- Carabineros a la plancha
- €85
- Creamy artichoke with chestnut honey, chestnut emulsion
- Blond morel mushrooms stuffed with duck foie gras
- €75
- Wild garlic and broad beans
- Osciètre prestige caviar, 20g
- €110
- Buckwheat blinis
- Osciètre prestige caviar, 50g
- €275
- Buckwheat blinis
The Fishes
- Braised sea bass
- €125
- Imperial caviar, beech wood smoked sea potatoes
- Glazed sole with shellfish juices
- €105
- Lobster medallion, steamed romaine lettuce leaf
- Turbot in a shell of shiitake mushrooms
- €95
- Natural spring vegetables, brown butter with lemon caviar
The Meats
- Rossini style beef filet from Bavaria,
- €105
- Steamed seasonal vegetables
- Duck from Challans à l'orange (for 2)
- €190
- Blood orange condiment, carrots and mushrooms lentins de chêne with thyme flower
- André Malraux squab from Finistère
- €95
- Fondant potatoes, peas, and caramelized sweet onions
The Cheese
- Selection of fine cheese
- €35
- By Claire Griffon
The Desserts
- Crepes Suzette,
- €45
- Flamed with Grand Marnier
- Soft meringue and red vanilla from Tanzania
- €38
- Crispy milk veil
- Grand cru chocolate, light emulsion
- €35
- Fleur de lait ice cream
- Elysée timbale 2026 version
- €35
- Vanilla, rosewater and raspberry
- A selection of seasonal ice creams and sorbets
- €35
Menus
- Saosonal Menu (Four Courses)
- €185
- Signature Menu (Four courses)
- €335
- Tasting Menu (Six courses)
- €225
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