À la carte and set menus: creative cuisine inspired by the seasons
At Elmer, our menu follows the rhythm of the seasons and of each day's deliveries, always in search of freshness. Every day, chef Simon Horwitz and his team compose honest plates from carefully chosen ingredients, brought to life by our rotisserie.
Some dishes may change to guarantee the best quality, but the heart of our cooking stays the same: fresh, local produce, treated with care.
The lunch menu, 33 to 39 euros
Served Tuesday to Friday for lunch, from 12.15pm.
The dinner menu
Creative cooking through the seasons, built around the wood fire.
Starters
Back fat (pork), mix of homemade pickled vegetables with spices
Served in a tartlet, ricotta, grape chutney with spices and coriander
Cooked like a ragout, corn and samphire, golden croutons, meat juice
Served as tartare, chives and kaffir lime, ajo blanco with parsley, puffed rice
Poached then grilled, aioli and pickled potatoes, pancetta (pork)
Mains
Cooked on the bone over the barbecue, grilled foie gras, green pepper jus
Quickly cooked over the barbecue, lemon paste and bouillabaisse reduction
According to our daily deliveries
Sharing specialities
For two people, cooked over the barbecue.
Gaëc La Massuguière, Istres, IGP Provence, Bouches-du-Rhône
Angus breed, selected by Maison Huguenin
According to our daily delivery, from the Sables d'Olonne fish market
Aged cheeses
Taka et Vermo cheesemongers, Paris
Desserts
Like a millefeuille, Bourbon vanilla cream and macadamia praline
Soft sponge, lime cream and green shiso sorbet, gavotte
Three scoops, almond streusel and crisp tuile
Hazelnut ice cream
Soft drinks
Waters
Coffee, tea and infusions
The wine list is presented on our wines page.
Prices in euros, all taxes and service included.
Please let us know of any allergy or dietary requirement.
Cooking, to the degree and to the minute
Nothing is cooked the same way. The rotisserie works the meat slowly, by radiant heat, away from the flames. The barbecue takes over to sear and mark: it is what grills the monkfish, the pigeon, the pork chop and the dry-aged beef. Low-temperature cooking, in turn, brings the texture to exactly where it should be before the fire takes over.
To understand the cooking in detail, discover our wood-fire cooking. For pairings, see our wines.
Our produce and our suppliers
Our vegetables are produced in France, on organic or sustainable farms. Meat from France, fish from local fisheries.
The free-range pork comes from Gaëc La Massuguière, in Istres, IGP Provence. The dry-aged prime beef, of the Angus breed, is selected by Maison Huguenin. The fish arrives from the Sables d'Olonne fish market, with the daily catch. The aged cheeses are chosen at Taka et Vermo, in Paris.
We would like to thank our farmers, growers and artisans, essential links in offering cooking of this quality.
For your celebrations and gatherings, the chef will be glad to compose a special menu, following your wishes and the produce of the moment, for 8 to 60 guests: see private hire and groups.