Filet de bœuf au sautoir, Benoit Paris

A la carte

A favorite address for lovers of fine bistro cuisine and conviviality, Benoit offers great classics such as, for example, as an appetizer, the Pâté en croûte, pickled vegetables or the Snails in their shell, garlic butter and fresh herbs. Among the dishes, you will enjoy for example the Seared black pudding, apple and potatoes or the legendary Organic Tigre calf’s head, ravigote sauce or the Gourmet casserole of veal sweetbreads, cockscomb, kidneys of cockerel, foie gras, truffled jus. And to finish, you won’t be able to resist the Classic vanilla millefeuille.

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Menu déjeuner - Lieu jaune confit, Benoit Paris


Three lunch formulas are offered: starter/main course, main course/dessert and, for the more gourmet, starter/main course/dessert. The choice is wide: six starters, from the Lucullus-style veal tongue, baby gem, mustard cream to the Leeks, mimosa garnish, hazelnut oil vinaigrette and four dishes such as the Calf’s head with ravigote sauce or the Traditional veal blanquette, pilaf rice. And, among the six desserts, you can choose between the famous Armagnac savarin, lightly whipped cream or the Benoit millefeuille.

Available Monday to Friday only, excluding public holidays

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Profiteroles sauce Chocolat Benoit Paris


Millefeuille, savarin, tart: at Benoit’s, desserts are a serious business. And what’s more, Benoit gets his supplies from Alain Ducasse’s Manufacture de Chocolat and Manufacture de Glace. The chocolate sauce that accompanies the profiteroles is made with chocolate from La Manufacture and the ice creams and sorbets come straight from  La Manufacture de Glace. Postscript for the cheese lovers: yes, rest assured, there is cheese and it is matured to perfection!

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Salle restaurant Benoit

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