The spring 2024 map

Spring is back, and with it the good times! A perfect opportunity to renew the menu at Les Deux Magots, with dishes featuring seasonal flavors.

Among the starters, the cold beet soup with fresh goat’s cheese is the perfect light appetizer, while the duck pâté en croûte flavored with thyme will delight you with its more pronounced notes of the terroir. A symbol of springtime produce, green asparagus comes in a gourmet version with an organic soft-boiled egg and Parmesan cream. Still on the seaside, tuna tataki is served with a quinoa salad with baby vegetables and lime vinaigrette, while fans of original combinations will love the smoked haddock and avruga roe tartare, celery remoulade and granny apple.

Spring salad combines crispness, freshness and pep with a farandole of ingredients that mix green beans, sucrine, fava beans, avocado, pan-seared prawns, crabmeat and pickled ginger vinaigrette.

The spring 2024 map

The recipes also evoke the return of the sun. Duck breast is marinated in honey and spices, then served with rice flavored with lemongrass and star anise. An aromatic festival. As for the saddle of lamb, it plays on Provencal notes, roasted with herbs and served with a fine ratatouille. A classic on our menu, this season’s fine fillet of beef with five-berry peppers is paired with the delicious melt-in-your-mouth gratin dauphinois. Undergrowth flavors round out this selection of meats with the pavé de quasi de veau forestier and its butter purée (only available on the evening menu).

If iodized flavors are more your thing, why not indulge in the very springtime cod and avruga roe back, baby spinach fondue with butter and fine herbs? Or the sunny Niçoise-style monkfish with fine ratatouille and pistou? Finally, a tasty and healthy option with pan-seared filet of Saint-Pierre, quinoa risotto and green asparagus (only available on the evening menu).

Our vegetarian dish was equally tasty: gnocchi prepared with vegetables and mushrooms in a cream sauce, topped with a generous sprinkling of Parmesan shavings!

As always, this selection of seasonal dishes is accompanied by our year-round must-haves. These include Charolais beef tartare au couteau “Façon Deux Magots” with herb crumble, Charolais beef burger with grilled bacon, Comté cream and tomato confit, Petrossian tasting plate, duck foie gras, and giant wild Burgundy snails.

A dessert to end the meal on a high? With the arrival of fine weather comes the return of certain seasonal blends, like the irresistible Délice Fruits Rouges. And let’s not forget our famous pastry platter with its array of sweet treats, as well as other desserts such as the warm Deux Magots-style tarte tatin.

The return of fine weather also means the return of terrace life and the pleasure of enjoying a drink in good company. To celebrate the 140th anniversary of Les Deux Magots, we’ve created a special cocktail called “Le swing de Vian”, inspired by an original recipe written by Boris Vian. This sparkling, fruity anniversary cocktail subtly blends St-Germain elderflower liqueur, cherry brandy and grapefruit tonic, like an ode to the festive spirit and freedom of Saint-Germain-des-Prés.

We look forward to welcoming you to Les Deux Magots this spring!

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