The winter card
Gourmets know it well: winter is the ideal season to indulge in generous dishes that warm the heart and taste buds. The winter menu at Les Deux Magots is presented in this cheerful frame of mind.
Among the starters, the cream of vegetable soup of the moment is just the thing if you want a gentle start to your meal, while charcuterie lovers won’t want to miss the pâté en croûte with pistachios and baby greens. Other options: a comfort food delight with whole onion confit au gratin with Comté cream, beef jus and garlic croutons; or a winter land-sea association, Croustissian lentil and smoked salmon salad. Finally, a starter that’s all about pep and freshness: avocado mousse, fresh mango and Madagascar prawns marinated in citrus fruit.
The “Périgourdine” seasonal salad lives up to its name with a farandole of gourmet ingredients: sucrine, green beans, soft apricots, walnut kernels, raisins, smoked duck breast and shavings of semi-cooked duck foie gras.
Generosity is also the order of the day with our meat dishes. Let’s start with duck breast cooked a la plancha, accompanied by a truffle-scented mashed potato that’s perfect for enduring the winter chill. Roast veal chop is paired with pommes grenailles confit and a morel mushroom sauce, for rounded flavors. Two very fine pieces complete this selection of meats. First, beef tenderloin a la plancha with pommes grenailles confit, drizzled with a deliciously seasonal Perigord sauce (white wine reduction, butter, roux and truffle). And especially for the more carnivorous among you, the rib of Salers beef for two, with a garnish of pan-fried mushrooms and pommes grenailles confites (available on the à la carte evening menu only).
If you love iodized flavours, we’ve got you covered too. Sea bass fillet is served with winter vegetables and a delicate beurre blanc with champagne, while roasted monkfish medallion is served with a soft polenta “Landaise” style, seasoned with Espelette pepper oil. In the evening, you can also try pan-fried scallops with a creamy Parmigiano Reggiano AOP risotto and shellfish coulis.
Another major delight on the seafood front is the return of our oysters and seafood to the evening menu. The selection includes Gillardeau N°3 Special oysters, Marennes-Oléron Fines de Claire Barrau N°3 oysters, whelks and Madagascan pink shrimps. The more gourmet among you can combine them in more or less hearty platters.
This selection of seasonal dishes goes hand in hand with our year-round favorites. We’re thinking of our Charolais beef tartare au couteau “Façon Deux Magots” on a crumble of herbs, our Charolais beef burger with grilled bacon, Comté cream and confit tomatoes, the Petrossian tasting plate… or our duck foie gras and giant wild Burgundy snails.
A dessert to end the meal on a high? We particularly recommend our new signature pastry L’Énigme d’Auguste: a brownie cookie topped with a dark chocolate shell, fleur de sel caramel, dark chocolate mousse and a rosette of vanilla ganache, on which we pour our famous old-fashioned hot chocolate!
Not forgetting, of course, our beautiful tray of pastries and its myriad of sweet treats that make the choice so difficult, as well as other desserts like the warm Deux Magots-style tarte tatin, or the blueberry Fontainebleau with red fruit coulis.
We look forward to welcoming you to Les Deux Magots this winter, as we celebrate our 140th anniversary in 2024!