What is the average price when eating at Origines Restaurant?

If you plan to eat at Origines Restaurant, the average price should be around €109. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Who is the chef at Origines Restaurant?

At Origines Restaurant, the chef is Julien Boscus.

Does Origines Restaurant have vegetarian options on the menu?

Yes, Origines Restaurant has been identified as having vegetarian options on the menu.

Menu 2026 - Origines Restaurant

Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Last update

January 15, 2026

Chef

Julien Boscus

Type of cuisine

French

All food photos (21)

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

Starters

Gascony Bay Sea Urchins In Two Courses: €35
Fresh sea urchin; creamy fennel and Moro blood orange granita. In bisque; homemade pasta from Puglia.
Normandy Coast King Scallops: €36
Gratinated with citrus, hazelnut and maniguette pepper. Seasonal squash & parmesan emulsion.
Crab From Britany: €38
Seasoned with pil-pil sauce and Banka smoked trout. Melba toast, cauliflower enhanced with curry oil & frothy crustacean broth.
Jerusalem Artichoke, Foie Gras & Black Truffle Brioche: €38
Jerusalem artichoke, foie gras from maison Dupérier and Vaucluse black truffle baked into a thin warm brioche. Grilled baby gem lettuce and cooking broth with balsamic vinegar.

Main Courses

Monkfish From Plouguereau: €57
Cooked meunière with turmeric spice ; Carrot variation with Meyer lemon & Kraft miso. Sauce made with cooking juices.
Blue Lobster in Two Services: €64
Seared tail and perfumed with bouddha’s hand; stewed puntarella, bearnaise sauce with coral & lemon marigold. Raviole with lobster’s claws enhanced with aromates & heads consommé.
Maison Daudet Mayenne Free-Range Chicken: €58
Lightly pan fried supreme, shallots cooked in Rancio vinegar, Melanosporum black truffe and Albufera sauce. Puff pastry stuffed with leg and offals sausage & creamy button mushrooms.
Venison From Aubrac Mountains: €58
Fillet roasted, Bigorre black pork belly and ‘Poivrade’ sauce. Tuberous chervil and mulled wine Comice pear flower.

Cheese And Desserts

Selection of Local Cheeses from Terroirs d’Avenir: €19
Home made condiments, mixed salad and aromatic leaves.
Chestnut From Ardèche & Roussillon Yuzu: €22
Chestnut biscuit, crispy meringue, Chestnut cream with muscovado sugar and yuzu sorbet.
Comice Pear From Lizac: €22
Shortbread, whipped cream, poached pear in syrup & ice cream with pin tree liqueur. 75% Dominican Republic chocolate sauce flavored with juniper berries.
Citrus Fruits From Roussillon: €22
Creamy chartreuse ice cream, gavotte waffle, mix of seasonal citrus fruits, marigold & honey from Lot valley.

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