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A peaceful heaven on the roof of Paris at 39 avenue George V, The restaurant Le 39V is a unique location directed by the Michelin-starred chef Frédéric Vardon.
The kitchen, veritable heart of the restaurant, is fully visible from any point.In this elegant setting, the chef proposes a
contemporary interpretation of traditional cuisine and creates neo-classical one and at times, slightly Epicurean cuisine to produce delicious gourmet dishes.
Le 39V Restaurant - 39, George V avenue - 75008 PARIS - T + 33(0) 1 56 62 39 05 [email protected] - www.le39V.com
Crédits photo Pierre M
onetta - Janine Gebran
TO WAIT...
Pumpkin cromesquis with black truffleNew Year’s Eve delicacy
VVVVV
AppetizersFrench goose foie gras, toasted brioche
Sliced plain scallops, fresh broth, Kristal Gold caviarWarm game pie -mallard, partridge, hen pheasant-
VVVVV
Shellfish and crustaceans-wild abalone, langoustine, razor clams, cockles, clams, barnacle-
cooked together, glasswort, light creamy juiceVVVVV
Bresse capon from the Devant farm-roasted breast ‘en demi-deuil’, jugged leg-
roots vegetables, juice from the roastVVVVV
Our Vegetal InfusionVVVVV
Raw milk Stilton and 36 months aging Comtéfrom Antony’s house
VVVVV
39V ‘Mont-Blanc’ with tangerineiced, crushed and spicy condiment
VVVVV
Our SweetsOur shellfish and crustaceans depend on the seasons and fishing, so it is possible it lack or it is replaced.
Thank you for your understanding
LE 39V PARIS - NEW YEAR’S EVE MENU 2017 7 SERVICES MENU 325
TO WAIT...
2006 Champagne Dom Ruinart Blanc de BlancsPumpkin cromesquis with black truffle
New Year’s Eve delicacyVVVVV
AppetizersFrench goose foie gras, toasted brioche
Sliced plain scallops, fresh broth, Kristal Gold caviarWarm game pie -mallard, partridge, hen pheasant-2008 Corton Grand Cru - Domaine Comte Senard
VVVVVShellfish and crustaceans
-wild abalone, langoustine, razor clams, cockles, clams, barnacle-cooked together, glasswort, light creamy juice
2000 Chassagne-Montrachet 1er Cru ‘La Romanée’ - Domaine Paul PillotVVVVV
Bresse capon from the Devant farm-roasted breast ‘en demi-deuil’, jugged leg-
roots vegetables, juice from the roast2010 Moulis-en-Médoc - Château Chasse-Spleen
VVVVVOur Vegetal Infusion
VVVVVRaw milk Stilton and 36 months aging Comté
from Antony’s house1998 Côtes du Jura ‘Chardonnay’ Vin de voile de la Reine - Domaine Labet
VVVVV39V ‘Mont-Blanc’ with tangerineiced, crushed and spicy condiment
2008 Vouvray Moelleux ‘Le Haut Lieu’ - Domaine Huet
LE 39V PARIS - NEW YEAR’S EVE MENU 2017 7 SERVICES MENU WITH WINE PAIRING 445
