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
Served in a tartlet, pear and fresh walnut, Fourme d'Ambert cheese espuma
Slowly roasted, potatoes and Speck (pork), creamy meat juice
Aged in miso and burnt, key lime, mushrooms and black garlic sabayon
Rolled in a celeriac leaf, ginger and green apple, crustacean sauce
Mains
Cooked over the barbecue, sweet harissa and mustard seed sauce
Cooked on the bone over the barbecue, Sarawak pepper sauce
Prepared in the style of Antonin Carême
According to our daily deliveries
Sharing specialities
For two people.
Gaëc La Massuguière, Istres, IGP Provence, Bouches-du-Rhône
Simmental breed, selected by Maison Huguenin
According to our daily delivery, from the Sables d'Olonne fish market
Aged cheeses
Taka & Vermo cheesemongers, Paris
Desserts
Like a millefeuille, Bourbon vanilla cream and macadamia praline
Soft biscuit, lime mousse and green shiso ice cream, gavotte
Hazelnut ice cream
Tarragon ice cream. To order at the beginning of the meal.
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 veal loin, the pork chop, the dry-aged prime beef and the catch of the day. 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 Simmental 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 & 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.