• 558 Broom Street,
    New York, NY 10013

  • (212) 925-3061

Kitchen operating hours:

Monday: 4:00 PM - 10:00 PM
Tuesday: 4:00 PM - 10:00 PM
Wednesday: 4:00 PM - 10:00 PM
Thursday: 4:00 PM - 10:00 PM
Friday: 4:00 PM - 11:15 PM
Saturday: 4:00 PM - 11:15 PM
Sunday: 4:00 PM - 10:00 PM

  • Indoor and outdoor seating

  • BYOB from Sun. to Thur.*

  • 10% off your bill if you pay with crytocurrency

  • Parties over 6 people will have 20% gratuity applied on the check

*BYOB No corkage fee Sunday through Thursday, excluding Holidays. Limit: 1 Bottle of Wine (75 cl) for 2 persons for a party of a maximum 6 people. Cash only please.

We accept CASH, AMEX (strongly preferred for CC), ALIPAY, WECHAT, APPLE PAY, CHECK, BTC, ETH, XRP. For BYOB, cash only.


Salade du Marché - Gluten Free, Vegan

Mixed Greens Salad with Vinaigrette, Mango, Radish and diced Tomato

Pâté de Campagne Maison

Homemade Pâté de Campagne with Pickles and Salad

Salade de Betteraves - Gluten Free, Vegetarian

Oven roasted fresh Beets, diced Apple, toasted Pine Nuts and Brie cheese

✷ Soupe à l’Oignon gratinée, Vegetarian (Signature)

French Onion Soup au Gratin

Poires rôties au Bleu Fondant - Gluten Free, Vegetarian

Roasted fresh whole Pear with melted Blue cheese

Calamars Sautés à la Provençale sur Salade - Pescatarian

Sautéed Baby Calamari with Garlic, Parsley, Olive Oil, Tomato and Mushrooms

Steak Tartare, Mesclun et Pain grillé

Steak Tartare served with Mesclum and toasted Bread

Escargots à la Bourguignonne (Rarely served that way!)

Roasted Escargots (1/2 dozen in the Shell) stuffed with Butter, Garlic, Shallots and Parsley

Ravioles de Royan au Comté (Rare find) - Vegetarian

Sensual little French Ravioli stuffed with Comte cheese in Truffle Cream Sauce

✷ Tartelette de Chèvre frais aux Echalotes, Truffes, Raisins confits et Voile de vieux Gruyère - Vegetarian (Signature)

Baked Goat Cheese Tart with Shallots, Truffles, Grape and a Veil of Swiss age 180 days

Foie Gras au Torchon, Recette Maison - Gluten Free

Cold served Foie Gras Torchon style (homemade recipe, subtle but flavorful)

Seared Foie Gras with Balsamic Duck Glaze

Ask Your Server

Moules / Mussels - Gluten Free, Pescatarian

No French Fries, we have an excellent Bread

  • Marinières: steamed in White Wine and fresh Herbs (The classic)
  • ✷ Rochelaises: steamed with Curry, diced Apple and light Cream (Signature)
  • Dijonnaises: steamed Mussels with Dijon Mustard Sauce (Americans Favorite)
  • ✷ Creoles - French Caribbean style : steamed in pink Sauce, Rum, touch of Heavy Cream, with Herbs, mild Spices and Chorizo (Signature)

We use only pink Himalayan salt in our premises


Poisson frais du Marché - Pescatarian

Fresh Market Fish

Gnocchi Parisian au Gratin (from Paris, not Italy) - Vegetarian

With Truffles, Mornay (White Sauce) and Swiss cheese. The French Mac and Cheese!

Coquelet rôti au Jus - Gluten Free

Roasted Cornish Hen “Au Jus”, cooked À La Minute for you 🙂

Filet de Porc, Sauce aux Champignons

Seared Pork Tenderloin, sliced with Mushrooms, Port Wine, lightly creamed Sauce

✷ Onglet Poêlé à la Luchonaise - Gluten Free (Signature, not found in NYC or else!)

Slowly seared, Butter only Hanger Steak, roasted Garlic, Parsley

✷✷ Tournedos Rossini - Gluten Free (Very popular signature)

Seared Filet Mignon topped with Foie Gras (not seared Foie Gras, very important), Shallots, Port Red Wine, Truffle Sauce.
Absolute luxury! Combine Foie Gras, Meat and Sauce all together for the most savory bites. Enjoy!

Caille rôtie sur Pommes sautées au Curry, Raisins frais, déglaçée au Jus - Gluten Free

Roasted “1 Quail and 1/2” sautéed curried Apple, Pearl Onion and Grape Demi Glaze

Lapin braisé, Dijon à la Crème, Vin Blanc et Garniture aromatique - Gluten Free

Braised young Rabbit with Mushrooms, White Wine, Carrot, Dijon and Pearl Onion

Linguini aux Fruits de Mer - Pescatarian

Seafood Linguini with White Wine Saffron Sauce, dressed with Scallop, Mussel, white meat Fish Fillet, Calamari and Shrimp

✷ Cassoulet Toulousain de la Maison (Signature winter dish. Served year round upon customer request)

Cassoulet Toulouse style (my personal recipe: Cannellini Beans, Carrots, Tomato, Garlic Duck Confit, Slab Bacon and Pork Sausage, all braised with Noble Duck fat, White Stock and Foie Gras Jus). 
This very rich dish was served to warriors defending their village! Don’t take it if you can’t bear it 😉

✷ Magret de Canard (Moulard) - Gluten Free (Signature)

Seared Moulard Duck Breast with Michigan Cranberry Glaze

We use only pink Himalayan salt in our premises



✷ Banana Brulée (Signature)

My version of banana pudding. It’s served cold, and it’s not a crème brulée! Made With Homemade Smashed “Nila” Style Waffles and Special Home Vanilla Grand‑ Custard

Les Trois assortiments de sorbets / glaces Maison

The choice of three flavors of homemade ice cream or sherbet

✷ Choux Chantilly (Signature)

Choux puff pastry stuffed with home Chantilly Confectioned Sugar

✷ Croquembouche au Caramel (Signature)

Stuffed Choux With Fine Grand-Marnier French Vanilla Cream, Topped With Fresh Blond Caramel, Sliced toasted Almond

Tarte Tatin

Classic Upside-Down caramelized Apple Tart.
Have It Flambée!  

✷ Iles Flottantes au Caramel, Anglaise et Grand-Marnier (Signature)

Whipped Egg Whites Meringue Cover Up With Caramel Floating in Crème Anglaise Flavored With a Touch of Grand Marnier

L’Assortiment de fromages de la Maison

Three Cheese Platter Brie, 180 Days Old Swiss and Blue Cheese

Fondant au Chocolat Noir

Dark Lava Chocolate Cake and Homemade Coconut Sherbet

✷ Big profiteroles - Good to share (Signature)

Popular Dessert. Made With Bitter Sweet Dark Chocolate!

✷ Tartelette aux Fraises (Signature)

Short Crust, Fine Pastry Cream, Fresh Strawberry, Whipped Cream