Restaurant N133 Menu

At Restaurant N133, the menu reads like a confident, globally inspired tasting journey where French technique meets bold international accents. The starters set a refined tone, beginning with Escalopes de foie gras de canard poêlées Chutney Yuzu, jus d’oignons fumés, perles balsamiques, followed by the fresh complexity of Ceviche de Saint-Jacques Baie de timur, algues wakamé, fruit du jacquier, sésame wasabi. Seafood lovers are further drawn to Carpaccio de crevettes Émulsion passion, glace coco-curry, jeunes pousses, while the Tartare de bœuf aux saveurs indiennes Curry shichimi togarashi, œuf de caille, jeunes pousses brings a spiced, contemporary twist. The richness of the Terrine de foie gras maison Confit de gingembre, émulsion ail-oignons caramélisés, pains aux graines toasté rounds out a strong opening selection.

Main courses continue the same level of ambition, especially the Noix de Saint-Jacques Velouté de panais, œufs de saumon bio, jus réduit de crustacés & caviar d’Aquitaine, which feels like the menu’s signature luxury plate. The Châteaubriand Jus corsé à la truffe, mousseline patate douce-châtaigne delivers a classic French centerpiece elevated with truffle depth, while the Tataki de veau Poivre noir de Wayanad, polenta coco-truffe leans into fusion elegance. More globally expressive dishes include the Risotto de sarrasin Sri Lanka Palourdes, crevettes, épices du monde and the delicate Dos de saumon d’Écosse Crème à la baie Ma Kahan, perles de Yuzu, mini-légumes.

For cheese, the selection stays simple but refined with Assiette 4 Fromages Affinés and Faisselle d’Etrez Coulis Goyave ou Crème Fraîche, offering a calm pause between courses. Desserts return to creativity, especially the Pavlova Mascarpone Yuzu, agrumes, sorbet Ylang-Ylang and the indulgent Fondant chocolat Épices douces, glace thé vert matcha. The Banane flambée Crème d’amandes, noix de pécan, glace Açaï, Lemon curd exotique Crumble, mascarpone vanillée, fruits exotiques, coulis goyave, and Baba Cubain Crème menthe-vanille, confit d’ananas, shot de rhum close the experience with a playful, aromatic finish that reinforces the menu’s global identity and dessert-forward creativity.