Omar Dhiab Menu

Your experience will be shaped by sauces and condiments, memories of family cooking and a few nods to my origins…

Tumulte Parisien

  • Starter · Main · Dessert72 €

Not available on public holidays.

  • Starter · Fish · Meat · Dessert88 €
  • Food and wine pairing, 8 cl48 € or 58 €

Starters

  • Mackerel from the Baie de Quiberon

    cucumber seasoned with fresh almonds.

  • Cooked Touraine mushrooms

    chasselas grape and cumin.

Mains

  • Flame-grilled red mullet

    chickpeas braised in couscous jus.

  • Racan squab

    apricot-chilli condiment, basil.

Desserts

  • Pure origin Peru chocolate tart by Nicolas Berger

    sesame and plum.

  • Pistachio from Sicily

    enhanced with coriander seed praliné.

For connoisseurs

  • Veal sweetbread croque35 €

    grenobloise condiment.

  • Lobster « à la Dhiab »98 €
  • Cheeses aged by Bernard Antony24 €

Longer menus, at lunch

  • The essentials, in 5 courses128 €
  • The essentials · food and wine pairing68 €
  • Plaisir de table, in 7 courses168 €
  • Plaisir de table · food and wine pairing88 €

Essentiel, Plaisir de table and Dégustation menus not served after 13h15.

À la carte, dinner

Starters

  • Croque ris de veau35 €

    grenobloise condiment.

  • Baie de Quiberon mackerel38 €

    celtuce seasoned with fresh almonds.

  • Cooked Touraine mushrooms42 €

    chasselas grape and cumin.

Mains

  • Flame-grilled red mullet62 €

    chickpeas simmered in couscous jus.

  • Lobster « à la Dhiab »98 €
  • Racan squab62 €

    apricot-chilli condiment, basil.

Cheese and desserts

  • Cheeses aged by Bernard Antony24 €
  • Sicily pistachio21 €

    enhanced with coriander seed praliné.

  • Chocolate tart, pure origin Pérou by Nicolas Berger21 €

    sesame and plum.

Plaisir de Table menu

  • Menu168 €
  • Food and wine pairing, 8 cl88 €
  • Food and non-alcoholic pairing65 €

Menu

  • Frog legs cooked with dukkah

    sorrel condiment.

  • Veal sweetbread croq'

    grenobloise condiment.

  • Flame-grilled red mullet

    Belle de Fontenay potatoes simmered in couscous jus.

  • Potato crémeux

    Madagascar vanilla, Xérès vinegar.

Menu details may change on the day, depending on market supplies and last-minute kitchen adjustments.

Meats born, raised and slaughtered in France and the Netherlands.
All our dishes are « homemade », prepared on site from raw ingredients.
For any allergy, intolerance or specific diet, please let us know.
Prices incl. VAT, service included.