The menu

That’s in 1997 that the Chef Rémi Lebon settled down behind the “Chez Fernand’s” stove. From there he shares with generosity his passion for the delicious and beautiful French ingredients all selected at the best Food market places of the Capital. Rémi delivers all traditionnal meals that gave French Cuisine it’s reputation over the ages! All tastes will be satisfied and flattered: Fond of terrine ? You would kill for offal or game ? You are more Fish in your dish ? “Chez Fernand” has them all !!


Starters(7,5-19 €)

  • - Chilled raw tomatoes crues, burrata
  • - Goat's cheese and pistou tart served with slow cooked provencale vegetables
  • - Marrow bones served with toast
  • - Poached organic eggs in a delicate mushroom sauce
  • - Duck terrine with pistachios
  • - Avocado, tomato and prawn salad
  • - French bean with shallots and squash seeds
  • - Crumbled crab and heart of lettuce with combava cream
  • - French farm reared snails in freshly churned garlic butter

Main courses(16,5-21,5 €)

  • - Carpaccio of warm salmon with beurre blanc sauce and green vegetables
  • - Pan fried squid with provencale sauce
  • - Cod filled with "confit du soleil" (ratatouille made with yellow capiscum, green tomato and yellow courgette)
  • - Beef tartare prepared for you with mixed green salad and saute potatoes
  • - Chef Rémi Lebon's legendary Boeuf Bourguignon (beef stew slow cooked in wine), served with steamed potatoes
  • - Whole veal kidney flambe in cognac, served with Swedish style potatoes
  • - French veal liver meuniere with grapes and mushrooms
  • - Duck breast from South West France served with creamed potatoes and exotic fruit chutney
  • - Ribeye steak, marrow bones with it's jelly and our own whipped potato puree

Cheese & Deserts(6,5-13,5 €)

  • - Selection of cheese
  • - Fromage blanc, with red fruit coulis or honey
  • - Creme brulee with pod vanilla
  • - Home made Cheese-cake with red fruit sirup
  • - Baba with separate bottle of rum
  • - Strawberry soup
  • - Soft cooked chocolate souffle with vanilla ice cream
  • - Vanilla ice cream with kirsch marinated cherries
  • - Café liégeois
  • - 3 scoops of Sorbets made by "Denis Lavaud"
  • - Pineapple carpaccio with lemon sorbet
  • - Our legendary Chez Fernand gourmet coffee