Lasserre

In the vicinity of the Champs-Élysées, this Directoire-style private mansion oozes with special occasion glamour. During his career, René Lasserre (d. 2006), who came to Paris to learn the trade while still a teenager, raised the restaurant to the rank of iconic landmark. Columns, lush green plants and orchids, silver tableware and knick-knacks, crystal chandeliers, Chinese porcelain, etc, have set the scene in the lavishly appointed dining room for over 80 years. The magical retractable sliding roof, which bathes the tables in natural light, is another highlight of this mythical venue. Jean-Louis Nomicos tweaks the establishment’s culinary heritage, adding a personal twist: stuffed macaroni, black truffles, celery and duck foie gras in a light gratin; André Malraux squab, French peas; gourmet chocolate soufflée tarte…

Dining under the Paris sky with a transparent/mechanical roof

• Lasserre is famous for dining under the Parisian sky thanks to an impressive roof that is described as mechanical or transparent, allowing guests to experience the outdoors while seated inside (and the interior was refurbished in 2017).

A legendary art connection: Chagall and the Opéra Garnier ceiling

• During a lunch at Lasserre, Marc Chagall decided to paint the ceiling of the Opéra Garnier, linking the restaurant to a major Parisian artwork and its artistic milieu.

Michelin history and classic dishes that defined an era

• The restaurant earned three Michelin stars for more than two decades and is known for iconic dishes such as the orange-flavoured duck of Challans and the André Malraux pigeon, reflecting its enduring influence in classic French gastronomy.

Signature Ingredients

• Orange-flavoured Challans duck: Sourced from Challans, this iconic duck is prepared with an orange-flavoured glaze, reflecting Lasserre's tradition of haute French gastronomy. The preparation is enriched by modern, exceptional sauces, and this dish stands as a hallmark of the restaurant's heritage and its use of noble produce.
• André-Malraux pigeon: A celebrated game dish named after the patron André Malraux, illustrating the restaurant's link to French culinary heritage. It is prepared in a refined, classical French style, emphasizing premium ingredients and expert sauce work that have defined Lasserre for decades.
• Truffle: A luxury ingredient featured notably in dishes such as the truffle and foie gras macaroni, signaling the restaurant's commitment to noble produce and elevated flavor through rare aromatics.
• Foie gras: A cornerstone of French haute cuisine, used here in combination with truffles in a macaroni dish and throughout the menu, underscoring Lasserre's emphasis on premium, noble ingredients and rich, contemporary sauces.

Tasting Menu

• Tasting Menu: €185 (La Carte or Le Coin Du Potager)

Signature Dishes

• Pigeon André Malraux, Fruits Et Légumes De Saison — $65
• Homard Bleu Aux Petits Pois Et Girolles, Sauce Au Vin D'arbois — $105
• Canette De Challans À L’Orange, Foie Gras De Canard Et Endives Caramélisées (Pour Deux Personnes) — $130
• Selle D’agneau Farcie À La Sarriette Et Rôtie À La Broche, Tian De Légumes (Pour Deux Personnes) — $156
• Côte De Veau De Lait Rôti, Sauce "Tortue", Gnocchis De Pomme De Terre À La Sauge (Pour Deux Personnes) — $160
• Dos De Bar Aux Artichauts Poivrades Et Tomates Mi-Séchées — $92
• Filets De Sole Aux Herbes Et Citron Confit, Fèves À La Fleur De Thym — $78
• Coquillages Et Crustacés En Marinière, Basilic-Citron, Ravioli À L’Encre De Seche — $56
• Ris De Veau En Deux Cuissons, Carottes Et Oignons Doux Caramélisés — $80