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Dominique Rubaud blends the Italian and world flavors into a fusion cuisine of a thousand aromas, making you live an exciting, delicate and authentic experience...


The Chinese are on record as having eaten pasta as early as 5,000 B.C. Contrary to popular belief, Marco Polo did not discover pasta. Although Marco Polo wrote about eating Chinese pasta, he probably didn't introduce pasta to Italy. In fact, there's evidence suggesting the Etruscans made pasta as early as 400 B.C.


Dominique rubaud – the director L’échappée italienne au cœur de Paris


Cooked al dente (al-DEN-tay) literally means "to the tooth," which is how to test pasta to see if it is properly cooked. The pasta should be a bit firm, offering some resistance to the tooth, but tender.


ENTREES

Coquilles St Jacques en croûte de Corail, Copeaux de Truffes Noires et Crème de Topinambour

18€

Scallop served with Black Truffles and “Jerusalem Artichoke” cream

Terrine de Volaille à la Truffe Blanche et Choux Verts

16€

Chicken « Terrine » with White Truffles and Green Cabbage

Carpaccio de Thon Rouge confit aux épices, fromage de Chèvre et Pleurotes à la plancha

15€

Red Tuna fish candied with spices, Goat cheese and Pleurotus mushrooms

Carpaccio de Bœuf, Pecorino Romano et Artichauts crus

15€

Beef Carpaccio served with Pecorino Cheese and Artichokes

Bruschetta au jambon de Parme, Mozzarella, Tomates Pachino

15€

Bruchetta with Parma ham, Mozzarella cheese and Pachino tomatoes

GNOCCHI

Gnocchi de Pommes de Terre, émincé de Veau, fromage Asiago

21€

Homemade Potatoes Gnocchi, minced Veal, Asiago cheese

RISOTTO della CASA Notre Riz CARNAROLI provient d’un village appelé “Grumolo delle Abbadesse”

Risotto ai Frutti di Mare, Palourdes, Moules, Calamars, Gambas

22€

Seafood Risotto, Clams, Mussels, Squid, Gambas

Risotto aux Morilles Morel Risotto

26€


ANTONIO VASSALLO – the chef The Napolitano behind the scene


POISSONS – FISH

Papillote de St. Pierre “Carta Fata” Rattes de Touquet, Olives Gaeta

24€

John Dory fish filet “en papillote”, special potatoes of Touquet, Gaeta Black Olives

Soupe de Poissons et Fruits de Mer

19€

Fish and Seafood Soup

VIANDES – MEAT

Filet de Boeuf, crème d’Artichauts, Pommes Pailles, Betteraves rouges

28€

Beef Filet, Artichokes cream, Potatoes and Beetroot chips

Caille de 5 heures au Gorgonzola Polenta au naturel

25€

5 hours roasted Quail with Gorgonzola sauce and natural Polenta

PASTA

Spaghetti alla Carbonara, servi sous cloche

17€

Carbonara Spaghetti

Linguine alle Vongole

19€

Linguine pasta served with fresh Clams

Linguine à l’encre de Seiche et Couteaux de Mer

21€

Squid Ink Linguine pasta served with fresh Sea Knife Clams

Paccheri aux Calamars, Potiron et Pecorino Romano

19€

Paccheri pasta, fresh Calamars, Pumpkin and Pecorino cheese

Ravioli farcis au Crottin de Chavignol et Huile de Truffe Blanche

18€

Ravioli stuffed with Chavignol goat cheese and white Truffle Oil

Ravioli farcis aux Coquilles St. Jacques et Artichauts

21€

Ravioli stuffed with Scallops and Artichokes

Ravioli de Roquette farcis à la Burratina et Jambon de Parme Rocket Ravioli stuffed with Burratina and Parma ham

20€


One billion pounds of pasta is about 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end. Enough to circle the earth's equator nearly nine times.


DESSERTS

Mille Feuille Pomme Verte, crème aux feuilles de Bambou

9€

Green Appels Mille Feuille with Bambou leaf

Sphère au Chocolat Noir et Bananes crémeuses

11€

Black Chocolate Sphere with moist Banana

Panna Cotta Amanera « Griottes Italiennes »

9€

Sour Italian cherries Panna Cotta

Crème Caramel à la pistache de Sicile

9€

Crème Caramel with Sicilian Pistachio

Tiramisù au Café

8€

Coffee Tiramisu

Tiramisù au aux Poires et Spéculos Pear and Speculoos biscuit Tiramisu

oscarparis.com

10€


O'scar the restaurant  

Near the Louvre and Jardins des Tuileries, the Oscar Restaurant in Paris is a stylish establishment with a magnificent terrace overlooking o...

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