Grand Boulevards Hotel | Visit Our Restaurant in Paris' Bourgeois District
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Breakfast

Breakfast

7 am to 10:30 the week / 7:30 to 11:00 the weekend

Both menus are subject to changes depending the availability and delivery of our products.

The Buffet - 22 euros

Assortment of seasonal products,

your choice of eggs (scramble, omelette, soft boiled or fried)

fresh juice and a hot drink

the Parisian - 11 euros

Viennoiseries or tartines,

a fresh juice and a hot drink

A la carte

Fresh fruits salad 5 euros

Granola bowl 5 euros

Viennoiseries 2 euros

Homemade cake 4 euros

Tartines, butter and jam 5 euros

Avocado toast 7 euros

Eggs (scramble, omelette, soft boiled or fried) 7 euros

Garnish: ham, cheese, mushrooms, tomatoes and herbs

Hot drinks

Expresso 3 euros

Americano 4,50 euros

Cappuccino / Latte 5 euros

Flat white 6 euros

Filter coffee 5 euros

Pascal Hamour tea 5 euros

Infusions 5 euros

Chai tea latte 6 euros

Golden latte / Matcha latte 7 euros

Plant milk supplement 1 euros

LUNCH

chef des cuisines
Giovanni Passerini

chef executif
Sho Ashizawa

Both menus are subject to changes depending the availability and delivery of our products.

Lunch

Starter Main course or Main course dessert 23€

Starter Main course Dessert 27€

Starter

Mackerel, Jerusalem artichokes and dulse

Beef tartare, smoked eel and tamarind sauce

Beetroots, nuts & rhubarb from our garden

Main course

Spaghetti alla chittara, chard, olives and parmigiano

Yellow pollock, artichokes and spicy butter

Beef steak, mushrooms, chickpeas and gremolata

Desserts

Cheese of the day

«Far breton», pear & cognac sorbet and caramel mousse

Rosemary panna cotta, opaline and blood orange

Lemon sorbet & cream, tuile and thyme oil

The selection of our sommelier White wines

Anjou – Chateau Princé, Les Ardoisières, 2018 10 euros

Verdicchio dei Castelli di Jesi – La Staa, 2018 12 euros

Red wines

Vin de Savoie – Domaine des 13 Lunes – Le Coeur en Goguette, 2018 8 euros

Rasteau – Domaine de Beaurenard, 2018 9 euros

Dinner

Dinner

chef des cuisines
Giovanni Passerini

chef executif
Sho Ashizawa

Both menus are subject to changes depending the availability and delivery of our products.

hors d’oeuvre et entrées

Italian charcuteries and grilled focaccia 16€

Endives «Pleine Terre», Kalamata’s olive & burrata 14€

Beef tartare, smoked eel & tamarind sauce 16€

Urchin, potatoes & dulse vinaigrette 15€

Quail, radicchio, ricotta and pecan nuts 14€

Vol au vent with duck stew & puntarelle 16€

plats

RAVIOLI 22€
ricotta & cime di rapa

LINGUINE 24€
gamberoni & tarragon

MEZZE MANICHE 23€
beef stew and parmigiano

TERIYAKI MONKFISH 26€
trevisio & cockles

DUCK 26€
beetroots & gorgonzola

plats à partager

BELAUN ROASTED LAMB 72€

SALERS RIB EYE STEAK 90€

roasted Pontoise cabbage, fried Roseval potatoes & spiced mayonnaise

desserts

Cheese plate 13€

Coconut, meringue, mango & cardamom sorbet 11€

Citruses from Baches, almond biscuit & black sesame ice cream 11€

Chocolate mousse, rhubarb & parsley ice cream 10€

Brunch

chef executif
Sho Ashizawa

Both menus are subject to changes depending the availability and delivery of our products.

Brunch - 36 euros

Buffet with seasonal products

A dish of the day, homemade pancakes or your choice of eggs

A hot drink

Unlimited fresh fruit juices

Brunch + cocktail

45 euros

Hot drinks

Expresso / Allongé

Double expresso / Americano

Filter coffee 5 euros

Macchiato / Cappucino

Latte / Flat White

Pascal Hamour Tea

Chic des Plantes & Le Bénéfique Infusions

Homemade Chai Latte

Cocktails - 13 euros

Bloody Mary
Vodka Fair, lemon juice, Worcester sauce , spices and tomato juice

Expresso Martini
Vodka Fair, Fair Coffee liquor, expresso, simle syrup

Experimental Mimosa
Archibald champagne and orange juice infused with bell pepper

New Year’s

New Year's Eve Menu

Chef : Giovanni Passerini // Chef executif : Sho Ashizawa

With a glass of champagne
95 euros

Menu

Mise en bouche
Shellfish platter

Entrée
Squash & crab ravioli, butternut broth, verbena and raw langoustine


Lens, chestnut, cotechino, black truffle and marinated daikon radish

Plat
Roasted duck, smoked beetroot, watercress and radicchio confit

Fromage
Selection of Italian and French cheeses

Dessert
Panettone, turron, sorbet & citrus

Christmas Menu

Menu de Noël

Chef Executif : Sho Ashizawa

Menu de Noël 65 euros

Menu

Amuse bouche

Entrée
Scallops, Jerusalem artichokes and citron

Agnolotti del plin

Plat
Poulard, roasted caulifower and watercress

Dessert
Ricotta & citrus tart