Menu to Taste

Le Pergolese

Paris · Chef Julien Dumas

Helmed by 2004 Meilleur Ouvrier de France winner Stéphane Gaborieau in Paris, Le Pergolese offered seasonal French gastronomy in the 16th arrondissement. The kitchen served dishes such as seared duck foie gras with beetroot variations. The venue closed in 2025 and was succeeded by chef Julien Dumas's Zostera.

40 rue Pergolèse, 75116 Paris, Paris

  • Michelin 2025

Menu

Dishes

  • Immersion Menu (95)
  • Menu Déjeuner (50)
  • Calf sweetbread with potatoes pancake and morels cream sauce (41)
  • Foie gras « home-made » (25)
  • Artichoke carpaccio with truffle dressing (24)
  • Lobster salad with truffle dressing (46)
  • Sea-bass tartare with “Sologne” caviar (26)
  • Roasted cod, celery purée, mushrooms, meat jus (31)
  • Sliced roast breast duck with orange sauce and dauphine potatoes (34)
  • Pan-fried Chateaubriand with pepper cream sauce or shallots (40)

Cocktails

  • Whisky Vintage (4cl) Cocktails divers avec alcool (12)
  • Armagnac,Cognac, Calvados «Père Jules», Vieille Prune (4cl) (13)
  • Evian et Badoit (Prestige), Chateldon (Eaux 75cl) (8)
  • Apéritifs divers et Anis (8cl et 2cl) Bières (33cl, 33.5cl) (7)
  • Whisky,Vodka Zubrowka, Américano (4cl et 8cl) (9)
  • Alcool blanc « Binner », Divers (4cl) (12)
  • Kir vin blanc, Vin Liquoreux (14cl) (8)
  • Full bottles (45)
  • Cognac XO (4cl) (25)
  • Total references (584)

Tasting Menu

  • 6-Course Tasting Menu (Dégustation) (110)
  • 8-Course Tasting Menu (125)
  • 8-Course Tasting Menu (Grand Dégustation) (125)
  • Tasting Menu (Grand Dégustation) (110)
  • 6-Course Tasting Menu (Découverte) (95)
  • 8-Course Tasting Menu (Grand) (125)
  • Lunch Tasting Menu (50)

Wines

  • Mont-Blanc (17)
  • Coupe de champagne rosé (14cl) (15)
  • Coupe de champagne. Kir royal (14cl) (14)

The Experience

Expect an intimate atmosphere. The meal is structured around a tasting menu and classic service.

Phone: +33 1 45 00 23 66

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