{"id":6941,"date":"2022-01-27T16:12:11","date_gmt":"2022-01-27T15:12:11","guid":{"rendered":"https:\/\/dev.paradislatin.com\/?page_id=6941"},"modified":"2026-03-24T15:23:42","modified_gmt":"2026-03-24T14:23:42","slug":"menu","status":"publish","type":"page","link":"https:\/\/www.paradislatin.com\/en\/menu\/","title":{"rendered":"Menus"},"content":{"rendered":"\t\t
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  1. \r\n \r\n \r\n \r\n \r\n <\/i>Home <\/a>\r\n <\/span>\r\n \r\n <\/li>
  2. \/<\/span><\/li>
  3. Menus<\/span><\/li>\t\t\t\t\t<\/ol>\r\n\t\t\t\t\t
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    The menus\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    \u201cA la carte\u201d at Paradis Latin<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    The Paradis Latin has chosen excellence for its restaurant<\/a>\u00a0by entrusting the elaboration of the menus<\/strong> to Guy Savoy<\/a><\/strong>, the triple Michelin-starred French chef. The result? An ode to French cuisine. To offer a memorable eating experience to every customer, we can provide alternative menus in case of specific dietary requirements: allergies, vegetarians, religious restrictions, etc.\u00a0<\/p>

    Pierre Herm\u00e9<\/strong>, symbol of “Haute P\u00e2tisserie” and Best Pastry Chef in the world in 2016, has exclusively created the two desserts on the Prestige menu of Paradis Latin since 2022.<\/p>

    Dinner<\/a>, lunch<\/a> or snack <\/a>(re)discover the prestigious cuisine of Paradis Latin.<\/p>

    Our menus evolve with the seasons, with new menus offered every six months, in April and October.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    The menus for our dinner-show<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Napol\u00e9on Menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Child (under 12): \u20ac100
    Adult: \u20ac280<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Starters<\/span><\/strong><\/p>

    Duck foie gras, \u201crhubarb-celery\u201d ketchup style, toasted bread<\/strong>
    Terrine-cooked foie gras with sweet wine, served with a rhubarb compote infused with paprika and grated raw celery, accompanied by crispy bread chips<\/em><\/p>

    or<\/p>

    Organic egg cocotte, \u201csot-l\u2019y-laisse\u201d and green asparagus tips<\/strong>
    Sunny-side-up organic egg, confit \u201csot-l\u2019y-laisse\u201d (chicken oyster), green asparagus, and shiitake mushrooms in parsley cream, served with toasted bread<\/em><\/p>

    or<\/p>

    Avocado, king prawns and passion fruit, coconut emulsion<\/strong>
    King prawn tartare with passion fruit, avocado guacamole, passion fruit vinaigrette, \u201cCoconut\u2013Espelette pepper\u201d espuma, squid ink tuile<\/em><\/p>

    Main Courses<\/span><\/strong><\/p>

    Crispy lamb shoulder, confit eggplants, tangy \u201cred onion-mint\u201d jus<\/strong>
    Slow-cooked lamb shoulder with aromatics (olives, cumin, and garlic), wrapped in phyllo dough and pan-seared.<\/em>
    Served with miso eggplant caviar, confit graffiti eggplants, lamb jus, red onion, and fresh mint<\/em><\/p>

    or<\/p>

    Cod with All Flavors, Lime Beurre Blanc<\/strong>
    Pan-seared cod fillet in olive oil, topped with a crust of herbs and dried fruits (breadcrumbs, olive oil, raisins, dried apricot, chives, parsley, and sage), served with sucrine lettuce, cucumber, and lightly saut\u00e9ed snow peas, garnished with black sesame seeds and a lime beurre blanc sauce<\/em><\/p>

    or<\/p>

    The Paradis Latin veal Wellington<\/strong>
    Veal fillet wrapped in puff pastry with Paris mushroom duxelles and mashed potatoes.<\/em>
    Baked to perfection and served with a port-infused veal jus<\/em><\/p>

    Desserts by Pierre Herm\u00e9<\/span><\/strong><\/p>

    Montebello<\/strong>
    Pistachio mascarpone cream, caramelized pistachios,<\/strong>
    Infiniment Pistachio shortbread, strawberry coulis\/ raspberry coulis, fresh strawberries \/ fresh raspberries, strawberry sorbet \/ raspberry sorbet, macaron biscuit<\/em><\/p>

    or<\/p>

    Plaisir Intense<\/strong>
    Initiation of flavors, textures and temperatures around Belize chocolate and almond<\/em>
    Belize chocolate smooth cream and Chantilly cream,<\/em>
    Infiniment Chocolat shortbread, Belize cold chocolate sauce, caramelized almonds, dark chocolate crispy, chocolate sponge biscuit, Belize chocolate<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Drinks<\/span><\/strong><\/p>

    50 cl mineral water (Vittel) \u2013 37.5 cl Champagne Bollinger<\/p><\/div>

    Service included and drinks included<\/em><\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Prestige Menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Child (under 12): \u20ac100
    Adult: \u20ac210<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Starters<\/span><\/strong><\/p>

    Duck foie gras, \u201crhubarb-celery\u201d ketchup style, toasted bread<\/strong>
    Terrine-cooked foie gras with sweet wine, served with a rhubarb compote infused with paprika and grated raw celery, accompanied by crispy bread chips<\/em><\/p>

    or<\/p>

    Organic egg cocotte, \u201csot-l\u2019y-laisse\u201d and green asparagus tips<\/strong>
    Sunny-side-up organic egg, confit \u201csot-l\u2019y-laisse\u201d (chicken oyster), green asparagus, and shiitake mushrooms in parsley cream, served with toasted bread<\/em><\/p>

    or<\/p>

    Avocado, king prawns and passion fruit, coconut emulsion<\/strong>
    King prawn tartare with passion fruit, avocado guacamole, passion fruit vinaigrette, \u201cCoconut\u2013Espelette pepper\u201d espuma, squid ink tuile<\/em><\/p>

    Main Courses<\/span><\/strong><\/p>

    Crispy lamb shoulder, confit eggplants, tangy \u201cred onion-mint\u201d jus<\/strong>
    Slow-cooked lamb shoulder with aromatics (olives, cumin, and garlic), wrapped in phyllo dough and pan-seared.<\/em>
    Served with miso eggplant caviar, confit graffiti eggplants, lamb jus, red onion, and fresh mint<\/em><\/p>

    or<\/p>

    Cod with All Flavors, Lime Beurre Blanc<\/strong>
    Pan-seared cod fillet in olive oil, topped with a crust of herbs and dried fruits (breadcrumbs, olive oil, raisins, dried apricot, chives, parsley, and sage), served with sucrine lettuce, cucumber, and lightly saut\u00e9ed snow peas, garnished with black sesame seeds and a lime beurre blanc sauce<\/em><\/p>

    or<\/p>

    The Paradis Latin veal Wellington<\/strong>
    Veal fillet wrapped in puff pastry with Paris mushroom duxelles and mashed potatoes.<\/em>
    Baked to perfection and served with a port-infused veal jus<\/em><\/p>

    Desserts by Pierre Herm\u00e9<\/span><\/strong><\/p>

    Montebello<\/strong>
    Pistachio mascarpone cream, caramelized pistachios,<\/strong>
    Infiniment Pistachio shortbread, strawberry coulis\/ raspberry coulis, fresh strawberries \/ fresh raspberries, strawberry sorbet \/ raspberry sorbet, macaron biscuit<\/em><\/p>

    or<\/p>

    Plaisir Intense<\/strong>
    Initiation of flavors, textures and temperatures around Belize chocolate and almond<\/em>
    Belize chocolate smooth cream and Chantilly cream,<\/em>
    Infiniment Chocolat shortbread, Belize cold chocolate sauce, caramelized almonds, dark chocolate crispy, chocolate sponge biscuit, Belize chocolate<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Drinks<\/span><\/strong><\/p>

    50 cl mineral water (Vittel) \u2013 37.5 cl red wine Domaine de la Brillane \u2013 18.75 cl Champagne Pommery brut Royal<\/p>

    Service included and drinks included<\/em><\/p><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Eiffel Menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Child (under 12) : \u20ac100
    Adult: \u20ac180<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Starters<\/span><\/strong><\/p>

    Twos p\u00e2t\u00e9s en cro\u00fbte \u201cpoultry-veal\u201d with pistachio and mustard, cauliflower condiment and jelly<\/strong>
    Free-range poultry p\u00e2t\u00e9 and veal breast in pastry crust, offered in two versions: <\/em>one with pistachios and the other with mustard and tarragon.<\/em>
    Cauliflower pur\u00e9e, mustard seed pickles, mustard leaf, and crushed poultry jelly<\/em><\/p>

    or<\/p>

    Salmon in Colors, Paradis Latin Style<\/strong>
    Carrot jelly, watercress cream, carrot pur\u00e9e, diced gravlax salmon, lemon sabayon, and salmon roe<\/em><\/p>

    or<\/p>

    \u201cTomato-Watermelon\u201d burrata, basil oil, and focaccia<\/strong>
    Tartare of heirloom tomatoes, delicate jelly of watermelon and ginger juice, burrata, basil-infused olive oil, and focaccia with olives and tomatoes<\/em><\/p>

    Main Courses<\/span><\/strong><\/p>

    Asian-Style Sweet and Sour Salmon<\/strong>
    Pan-seared salmon (cooked on one side), served with basmati rice mixed with edamame, shiitake mushrooms and spring onions. Red miso, ponzu and mirin sauce<\/em><\/p>

    or<\/p>

    Spiced coquelet, confit baby potatoes, and devil\u2019s sauce<\/strong>
    Coquelet (young rooster) cooked with spices (coriander, mustard seeds, basil, salt, and pepper), served with baby potatoes confit and roasted in butter (with garlic in its skin and thyme).<\/em>
    Accompanied by devil\u2019s sauce (shallots, vinegar, crushed pepper, tomato, poultry jus, and tarragon)<\/em><\/p>

    or<\/p>

    Market Garden Vegetables, a Perfect Egg and Olive-Infused Broth<\/strong>
    Seasonal vegetables (semi-dried tomatoes, baby carrots, baby leeks, yellow and green zucchini, baby fennel, green beans, asparagus tips, snow peas), herb mashed potatoes and vegetable broth<\/em><\/p>

    Desserts<\/span><\/strong><\/p>

    \u201cChocolate-Vanilla Kiss\u201d<\/strong>
    Chocolate sponge, praline feuilletine crunch, 70% dark chocolate mousse, vanilla insert<\/em><\/p>

    or<\/p>

    Grapefruit\u2013Tea<\/strong>
    Grapefruit supremes set in an orange jelly, grapefruit-tea sauce,<\/em>
    Earl Grey tea ice cream and crumble<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Drinks<\/span> <\/strong><\/p>

    50 cl mineral water (Vittel) \u2013 37.5 cl red wine Domaine de la Brillane \u2013 18.75 cl Champagne Pommery brut Royal<\/p>

    Service included and drinks included<\/em><\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    The menus for our lunch<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Menu Lunch-show<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Child (under 12 years old):<\/span>
    100\u20ac<\/p>

    Adult:<\/span>
    150\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Starter<\/span><\/strong><\/p>

    All the duck within a crusted pat\u00e9<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Main course<\/span><\/strong><\/p>

    Unilateral seared salmon, risotto and edamame<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Dessert<\/span><\/strong><\/p>

    Creamy chocolate Palet<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t
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    Drinks\u00a0<\/span><\/strong><\/div>

    50 cl mineral water (Vittel or Perrier Fines bulles) \u2013 37.5 cl red wine Domaine de la Brillane \u2013 18.75 cl Champagne Malard<\/p>

    *Origin European Union<\/em><\/p>

    Service included and drinks included<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t

    Menu Snack-show<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Child (under 12 years old):<\/span>
    50\u20ac<\/p>

    Adult:<\/span>
    95\u20ac<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t
    \n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBook<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t

    Minis apple danish, Madeleine and Chouquette<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t
    \n\t\t\t\t\t\t\t\t\t
    Drinks<\/span><\/strong>\u00a0<\/div>

    50 cl mineral water (Vittel or Perrier Fines bulles) \u2013 18.75 cl Champagne Malard<\/p>

    Service included and drinks included<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
    \n\t\t\t\t\t\t
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    \n\t\t\t
    \n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t\t
    \n\t\t\t
    \n\t\t\t\t\t\t
    \n\t\t\t\t
    \n\t\t\t\t\t\t\t
    \n\t\t\t
    <\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    The menus \u201cA la carte\u201d at Paradis Latin The Paradis Latin has chosen excellence for its restaurant\u00a0by entrusting the elaboration of the menus to Guy Savoy, the triple Michelin-starred French chef. The result? An ode to French cuisine. To offer a memorable eating experience to every customer, we can provide alternative menus in case of […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-6941","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.paradislatin.com\/en\/wp-json\/wp\/v2\/pages\/6941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paradislatin.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.paradislatin.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.paradislatin.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paradislatin.com\/en\/wp-json\/wp\/v2\/comments?post=6941"}],"version-history":[{"count":269,"href":"https:\/\/www.paradislatin.com\/en\/wp-json\/wp\/v2\/pages\/6941\/revisions"}],"predecessor-version":[{"id":25010,"href":"https:\/\/www.paradislatin.com\/en\/wp-json\/wp\/v2\/pages\/6941\/revisions\/25010"}],"wp:attachment":[{"href":"https:\/\/www.paradislatin.com\/en\/wp-json\/wp\/v2\/media?parent=6941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}