Game recipes are on the menu

Game recipes are on the menu

Game recipes are on the menu

Our chef Fabienne Eymard has selected great pieces and prepares them in traditional ways: in "terrines", cooked in sauce, roasted... These games pieces are served with fall vegetables, full of rustic flavors.

At the moment in the suggestions: the Royale-style saddle of hare.
Premium prey of the hunter, hares are in season from September to January. The Royale-style saddle of hare is the most ancient as well as renowned way to prepare this game.

Benoit terrines: Hen pheasant / Young wild boar / Deer - 32€
Roasted pigeon with chestnuts, salmis sauce - 44€
Royale-style saddle of hare - 54€
Back of doe, peppered sauce - 52€
Jugged young wild boar - 42€

  • Game recipes are on the menu
    Our chef Fabienne Eymard has selected great pieces and prepares them in traditional ways: in "terrines", cooked in sauce, roasted... These games...
  • Our selection: chestnuts from Ardèche and grains grown in France
    From October to December, chestnuts from Ardèche are on the menu at Benoit. This emblematic fall product can have a sweet or savory flavor: our chef...
BENOIT View the map

20, rue Saint Martin
75004 Paris

TEL: +33 1 58 00 22 05


HOURS 

Lunch 12 pm - 2 pm (Monday to Sunday)
Dinner 7.30 pm - 10 pm (Monday to Thursday)
& 7 pm - 10 pm (Saturday, Friday & Sunday)