Autumn 2024 card
Autumn has a unique charm, with its shades of reds and browns, its invigorating fresh air and the sound of leaves crackling underfoot. The other good news is that it’s accompanied by tasty seasonal produce, to be found on the new menu at Les Deux Magots.
Here’s a quick overview.
For starters, the cream of vegetable soup of the moment arrives at just the right moment to warm us from the first autumn frosts, and the undergrowth takes pride of place with the pan-fried girolles, oyster mushrooms and other seasonal mushrooms, hearty jus and soft-boiled egg.
Tender roast beef en chiffonnade takes on new colors with carrots confit with sweet spices, while green lentil salad from Le Puy is accompanied by poultry sausage with pitacou (an aromatic lemon cream).
Finally, avocado tartar with green apple remoulade and pink shrimp plays on several fresh notes to whet your appetite.
The autumn salad will be served “Landaise” style, with generous ingredients: sucrine, arugula, green beans, seasonal mushrooms, tomatoes, duck confit, duck foie gras, Bayonne ham, walnuts, raisins, red onions, balsamic vinaigrette.
Meat and fish in season
Meat lovers will be delighted: fine cuts of meat are always on the menu at Les Deux Magots. First, duck breast with orange and star anise, served with crushed butternut, whose mild, slightly sweet flavor makes it one of autumn’s star products.
Veal chop reveals all its tenderness thanks to its low-temperature cooking, combined with a pan-fried mushroom and mashed potatoes.
Fillet of beef is topped with a morel mushroom sauce, with a gratin Dauphinois that brings the comforting melt-in-your-mouth taste we love this time of year.
Finally, because great classics aren’t great classics by chance, the most carnivorous among you can fall for the Charolais beef entrecôte (approx. 350g) with tartar sauce and pommes frites (only available on the evening menu).
Seafood is no exception, and is also dressed in seasonal attire.
For example, salmon pavé cooked on the skin is served with fresh spinach in lemon beurre blanc.
Pan-seared scallops combine beautifully with the melt-in-the-mouth texture of roasted butternut, and in the evening, filet of Saint-Pierre cooked a la plancha is paired with the creaminess of a truffle-scented risotto. Autumn is well and truly on our plates!
Two vegetarian dishes will keep you on your toes: ricotta and spinach ravioli with Parmesan cream; and a pan-fried dish of chanterelles, oyster mushrooms and other seasonal mushrooms.
And there’s always our year-round favourites, such as the Charolais beef tartare au couteau with herb crumble, the Charolais beef burger with grilled bacon, Comté cream and tomato confit, and the Petrossian tasting plate.
See you soon at Les Deux Magots to discover or rediscover our autumn menu!