La Soupe Aux Champignons
Forest Mushroom Soup with Chive Cream

La Soupe à l’Oignon
Traditional Onion Soup Baked with Emmenthal Cheese

Le Potiron
Soup of Australian Butternut Pumpkin with Sautéed Foie Gras & Walnut Oil


La Salade Verte
Mixed Salad Leaves with Vinaigrette Dressing

Les Escargots
Snails Baked with Garlic & Herb Butter

Les Quenelles
Gratin of Crustaceans Quenelles & Bisque

La Salade Emilie
Prawn and Orange Salad with Oasis Dressing

Le Tartare De Saumon
Marinated Tasmanian Salmon Tartare with Mizuna Salad & Chutney of Pineapple

Les Coquilles Saint Jacques
Seared Scallops with “Lentille du Puy” & Mizuna Salad

La Truffe d’Alba
Puff Pastry of Summer Black Alba Truffle, Foie Gras & Bacon

Le Crabe
Crab & Tomato Salad with Caesar Dressing

Le Foie Gras
Pan Seared French Duck Foie Gras with Caramelized Apples & Grapes


Les légumes
Mediterranean Vegetables & Goat Cheese in Puff Pastry Pithiviers


Le Saumon
Grilled Tasmanian Salmon with Creamed Spinach & Sauce Vierge

Le Cabillaud
Seared Australian Black Cod with Sauce Vin Blanc au Pistou

La Bouillabaisse
Traditional “Soupe de Poisson” with Assorted Seafood, Rouille & Garlic Croûtons


Le Chou Farcie
Pork & Foie Gras Stuffed Cabbage with Savory Jus

Le Boeuf Bourguignon
Braised Beef “Burgundy Style” with Mashed Potatoes

Le Canard
Home Made French Moulard Duck Confit with Potato Salardaise

Le Boeuf
Black Angus Beef Tenderloin with French Morel Sauce & “Pomme Anna”

Le Daim
Tournedos of Auvergne Venison with Braised Red Cabbage & Blackcurrant Sauce

Le Veau
Pan Roasted Premium Veal Cutlet with Forest Mushroom Sauce

L ‘Agneau
Roasted Australian Rack of Lamb “Provencale” with Potato Gratin
(Suitable for 2 persons)

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