Menu to Taste

Maison Rostang

Classical French · Paris · Michelin Two Stars · Chef Nicolas Beaumann

Awarded two Michelin stars, Maison Rostang in Paris is helmed by chef Nicolas Beaumann. The restaurant serves classical French cuisine in an intimate dining room featuring wood paneling and Art Deco details. Signature dishes include pike quenelle served with a rich lobster cream sauce.

20 rue Rennequin, 75017, Paris, Paris

Menu

Tasting Menu

  • Lake and Sea (248) — In 6 courses / Royal with “Dashi” broth, Raw John Dory with rosemary oil / THICK GREEN ASPERGUS WITH A HINT OF LEMONGRASS Flame-grilled, served on a bed of pistachio and a sorrel velouté / CRUNCHY GREEN PEAS Bound with an tarragon coulis, cockles and tangy rhubarb, cockle cream with elderflower / LAKE PIKE Tender quenelle and lobster cream / MATURED TURBOT Gently confit, with herb and pepper powder, large morrel stuffed with langoustine, and a pressed jus infused with licorice / RHUBARB Chilled with aloe vera, Fontainebleau cream, and mint sorbet
  • Maison Rostang Version Originelle (248) — Seven-course tasting menu. Chef Nicolas Beaumann.
  • Menu Garden (178) — In 6 courses
  • 3 courses (85)
  • 4 courses (105)
  • Menu (Shorter) (90)
  • Menu Land, Lake and Sea (268) — In 8 courses
  • 7-Course Tasting Menu (Version Originelle) (248)
  • Maison Rostang Tasting Menu (125) — Tasting menu. Chef Nicolas Beaumann. 20 Rue Rennequin, 17th arrondissement. Relais et Chateaux.
  • Tasting Menu – "Version Originelle" (7–8 courses) (248)

Dishes

  • Tarte aux Pommes Caramélisées - Caramelized Apple Tart (22) — Warm apple tart with Calvados ice cream.
  • Sole Meunière - Dover Sole Meunière (92) — Classic Dover sole with brown butter and lemon. House specialty of Maison Rostang.
  • MANGO (32) — Passion fruit glaze, delicate coconut cream, green shiso sorbet
  • INDONESIAN COFFEE AND CHOCOLATE 65% (32) — Brownie biscuit, cardamom ice cream, spiced bitter sauce
  • RHUBARB (32) — Chilled with aloe vera, Fontainebleau cream, and mint sorbet
  • Turbot Rôti aux Champignons - Roasted Turbot with Mushrooms (85) — Wild turbot with seasonal wild mushrooms.
  • Poularde de Bresse Truffée - Truffled Bresse Chicken (180) — Bresse chicken with black truffle under the skin, for two.
  • THICK GREEN ASPERGUS WITH A HINT OF LEMONGRASS (78) — Flame-grilled, served on a bed of pistachio and a sorrel velouté
  • LAKE PIKE (68) — Tender quenelle and lobster cream, puffed rice
  • PERSICUS CAVIAR (115) — Agria potatoes mellow, watercress, smoked cream

Cocktails

  • Menu Originelle (Tasting, 7 courses) (125)
  • Menu — Under 30s (135)
  • Menu — Over 60s (198)
  • Small Business Lunch (85)

The Experience

Expect an intimate atmosphere. The meal is structured around a tasting menu, à la carte dining and classic service.

Phone: +33 1 47 63 40 77

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