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  Appetisers ‘à la française’ revisited
 
“Appetisers mean eating in orderly and disorderly fashion. Appetisers are ideal for sharing in celebration at the table. I wanted them overly generous which is why I also use the appetisers approach for the deserts,” Antoine Westermann.

  The product as king 
 
Cuisine of products has always been a part of my research. At Drouant I have stayed away from the ceremonial aspects of cuisine and have given each product its right place. Thus, kidneys are simply laid on their juice, poultry is roasted without any fuss… Goodness with the proper cooking,” Antoine Westermann

  Deserts in appetiser style
 
“I have my vision of generous deserts, I have been expressing it through my gastronomy for a long time now. But the appetiser principle has revealed new creative horizons to me,” Antoine Westermann

  The exceptional product of the moment
 
“Whoever talks about a restaurant where people like to celebrate and enjoy wonderful products must also offer the opportunity to have access to exceptional products in season like truffles, foie gras, lobsters from Brittany, dory fish, exquisite oysters… That is what I wanted to offer through this section,” Antoine Westermann

 
Drouant 16-18, place Gaillon. F-75002 Paris Tél : +33 1 42 65 15 16 - Fax : + 33 1 49 24 02 15 - E-mail : reservations@drouant.com
SAS Drouant au capital de 800.000 euros, TVA Intracommunautaire : FR 30342355492 , RCS : Paris 342355492