PARIS NEO-BRISTRO
PRONG CHAI,SATHON,BANGKOK
MENU
ECAILLE
PLATTER
PARIGOT: La Fine ‘Kys’ n3, bulot, shrimps
BOBO : Mix oysters, bulot, shrimps, clams, raw scallop
DEPARDIEU :Mix oysters, bulot, langoustine, clams, raw scallops , tourteau crab, caviar oscietra 30g
OYSTER
La Fine ‘Kys’ n3 – Carnac, Bretagne, France
Kys n3 – Carnac, Bretagne, France
Gillardeau n4 – Oléron, France
Mix Oysters x3p – 490 / x6p – 920 / x12p – 1750
OYSTER SHOTS
1 Oyster + 1 Shots
– Vodka / Spicy Bloody Mary / Mezcal
Combo iODE – 3 Oysters + 3 Shots
CRUDO
Dry ham ‘Noir de Bigorre’ 50g – hazelnut
Scallop raw – brown butter – kumquat – lemon gel x 2p
Scallop raw – uni – brown butter – chicken jus – kumquat – lemon gel x 1p
Dry aged seabream sashimi – yuzu kosho vinaigrette
SHELLFISH
Bulot – black ink aiolli
Cuttlefish tagliatelle – capsicum – cockles & tomato tartare
Jumbo shrimp – mayo x 5p
Razor clams – “maître d’hôtel” butter – brown panko
Langoustine – yellow wine mayo x 6p
Mussels – pil-pil sauce – garlic chips – lardo
Tourteau crab meat in its shell – mayo
CAVIAR KAVIARI ‘OSCIETRA‘
Caviar pasta – 15g caviar – noily prat reduction
Caviar
Caviar add on the dish of your choice 10g
CUISINE
BITES
Smoked Tarama – green oil – buckwheat crisps
Potato dauphine – bearnaise
Padron pepper skewer – onion salsa – green oil
Bao – Raw milk raclette cheese “Frères Marchand” x 2p
Prawn dog – lardo – Habanero ketchup x 3p
Thin & crispy tomato tart – tarama – sardines ‘Boquerones’
Buckwheat waffle – spicy tuna tartare – fried onions – sour cream
Gratinated oysters – Mornay sauce – crispy chili oil x 3p
PLATES
Broccolini – labneh – hazelnut – nduja oil
Cos salad – tonnato sauce – caciocavallo – candied pecan
Wagyu tartare – langoustine bisque – pomme darphins
Endive salad – blue cheese – dry ham “noir de bigorre” – apple pickles
Slow cooked chicken – supreme sauce – tomato condiment – jalapeno
Octopus – potato mousse – harissa cream – chicken jus – lemon gel
‘Harashita’ tuna steak – ‘café de Paris’ butter sauce – pont-neuf fries
Wagyu Hanger – miso butter – crispy shallot – horseradish – pont-neuf fries
Langoustine Pasta – red chili oil
iODE seafood pasta – Camaron rojo – uni – razor clams – samphire
Wild Pollock – ‘Nantais’ butter ikura – Garlic sauteed mushrooms
TO SHARE
Pigeon Pithiviers – foie gras – jus
Turbot – yellow wine beurre blanc – fennel salad
T-bone Black Angus MB 5 – Foyot sauce – ‘Pont neuf’ fries
Porterhouse Black Angus MB 5 – Foyot sauce – ‘Pont neuf’ fries
Cote de Boeuf ‘Prime Rib’ – Foyot sauce – ‘Pont neuf’ fries
CHEESE & SWEETS
Cheese mix selection x3p
Apple Pie “Tarte Tatin” – vanilla ice cream – espelette jelly
Warm chocolate tart – buckwheat ice cream
Crepe suzette “Mochi style” – vanilla ice cream
Lemon Meringue tart
Flan ‘Parisien’ – salted caramel sauce
Homemade yuzu sorbet – Vodka “Grey Goose”
PLATTER
PARIGOT: Fine de claires,bulot,shrimps
BOBO : Mix oysters,bulot,shrimp,praire clams,raw scallop
DEPARDIEU : Mix oysters,bulot,langoustine,praire clams,scallops raw,tourteau crab caviar Kristal 30g
OYSTER
Fine de claires Lambert n3 – Oléron,France
Speciale Lambert n3 – Oléron,France
Emeraude n3 – Oléron, France
Ostra Regal n2 – Conche de Bannow,Ireland
Mix Oysters x6p / x12p
OYSTER SHOTS
1 Oyster + 1 Shots
– Vodka / Spicy Bloody Mary / Mezcal
Combo iODE – 3 Oysters + 3 Shots
SHELLFISH
Bulot – black ink aiolli
Jumbo shrimp – mayo x 5p
Scallop raw, smoked brown butter, kumquat x2p
Langoustine – yellow wine mayo x8p
Tourteau crab meat in the shell – mayo
CAVIAR KAVIARI ‘Kristal’
Caviar tarte älmas, Hokkaido bafun uni, sour cream
Caviar
Caviar add on the dish of your choice 10g
CUISINE
BITES
Dry ham ‘Noire de Bigorre’ 50g
Bao – Raclette cheese “Bordier” x2p
Smoked tarama – lovage oil – buckwheat crisps
Grey shrimp croquette – bisque cocktail sauce – bonito
flakes – jalapeno
Potato dauphine – bearnaise
Scallop raw – bafun uni – smoked brown butter
– chicken jus – kumquat x1p
Cockles – alorosso beurre blanc – chives
PLATES
Labneh – brocoloni – pickles salicornia – hazelnut – Nduja oil
Grilled cos salad – unagi – lardo – caesar sauce
– cos cream crouton
Fregola sarda – vongole clams – tomato sauce – taggiasche olives – bottarga
Endive – blue goat cheese chantilly – apple – dry ham – candied hazelnut
Octopus – potato mousse – harissa cream – chicken jus – kumquat
Veal tartare – oyster – sour cream – mustard pickles – bottarga
Lamb confit – salsa verde – fennel – culentro – dill
Bavette beef flank – red wine shallot and anchovy sauce – watercress – fries
Monkfish – matelote red wine sauce – hazelnut – mix salad
iODE pasta – camaron rojo shrimps – uni – cockles – salicornia – head sauce
TO SHARE
Dry aged seabream sashimi – yuzu kosho vinaigrette
Turbot – beurre blanc – olorosso wine – green oil – crouton
Porterhouse beef – sauce foyot – brown butter – watercress
CHEESE & SWEETS
Cheese mix selection x3p
(Brillat-savarin, Persille de chevre (goat), Comte 18 months)
Brillat-Savarin burnt cheescake – strawberry sour plum jam
Pavlova – pineapple – coconut cream – lime gel – korean chili
Warm chocolate mousse – buckwheat ice cream – crispy brownie – caramel
Vodka “Grey Goose” – homemade yuzu sorbet