... AND SEA BETWEEN LAND. The Bœuf sur Le Toit logo reproduces the drawing of the 1985 sculpture by Jean Marais exhibited in the restaurant.

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Walter Dennis Hardy
5 years ago
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The story of the Boeuf sur Le Toit is the story of a jolly gang of poets and musicians who gathered every Saturday night around Cocteau and Milhaud.

victim of its quick success, took its intrusive audience elsewhere. BETWEEN LAND.

1 The story of the Boeuf sur Le Toit is the story of a jolly gang of poets and musicians who gathered every Saturday night around Cocteau and Milhaud. When the young Louis Moysès hired Jean Wiener, a pianist friend of Milhaud, in the small bar he opened rue Duphot in 1921, the Saturdayists spontaneously made it their meeting place, and the Gaya, a victim of its quick success, took its intrusive audience elsewhere. BETWEEN LAND... AND SEA It became Le Boeuf sur Le Toit, the title of a Brazilian song that had shortly before inspired their famous works and ballet. For over twenty years, from noise to laughter to dancing and to cocktails, the Boeuf moved five times in the VIIIth district, before settling down rue du Colisée in 1941, taking a loyal stream of fashionable writers, painters, artists and singers. It was the stage of late evenings for musicians and their endless improvised concerts, and the Cocteau Fairy was a talented Drummer playing the drums offered by Coco Chanel. The musicians went to play at the Boeuf, thus leading to the expression faire un Boeuf meaning «to jam». As a reminder the Boeuf launched Juliette Greco, Charles Trenet, Léo Ferré, Django Reinhardt A witness of the Roaring Twenties and their excesses, a glorious recipient of the post-war lust for life, Le Boeuf sur Le Toit will remain, from successful periods into darker years, the friendly temple for avant-garde ideas and the insolent and jolly refuge of a triumphant freedom. Taken away by the society life of a feasting Paris, it celebrates endlessly the Arts and the culinary arts Photo credit: Isabelle Dorpe. Non contractual photo The Bœuf sur Le Toit logo reproduces the drawing of the 1985 sculpture by Jean Marais exhibited in the restaurant. It represents Jean Cocteau, the thirty year old Elf, behind the gates of the Palais Royal which are linked to the horns of the Boeuf, and form the lyre, a mythical instrument of Orpheus.

2 OYSTERS for 3 for 6 Belondines n Fines de Claire n Creuses de Bretagne n Plates Belon n Specials Perles Noires n Specials Gillardeau n THE SEA ON A PLATTER The Royal Platter Crustaceans (1 American lobster, 4 Langoustines, 4 Pink shrimps) - Oysters (3 Plates Belon n 1, 6 Fines de Claire n 3, 3 Specials Perles Noires n 2, 3 Belondines n 4, 3 Creuses de Bretagne n 3) - Shellfish The Prestigious Platter Crustaceans (Half crab, Half American lobster, 2 Langoustines, 3 Pink shrimps) - Oysters (3 Plates Belon n 1, 3 Belondines n 4, 3 Specials Perles Noires n 2, 3 Creuses de Bretagne n 3) - Shellfish The Fishmonger Platter Crustaceans (Half crab, Half American lobster, 3 Langoustines, 4 Pink shrimps) - Shellfish The Bœuf Sur Le Toit Platter Crustaceans (Half crab, 3 Pink shrimps) - Oysters (3 Specials Perles Noires n 2, 2 Belondines n 4, 2 Creuses de Bretagne n 3, 2 Fines de Claire n 3) - Shellfish The Oysterman Plate Crustaceans (3 Pink shrimps) - Oysters (3 Belondines n 4, 2 Creuses de Bretagne n 3, 1 Special Perle Noire n 2) - Shellfish SHELLFISH AND CRUSTACEANS Whole American lobster Half Spider Crab (according to the season) Langoustines Whole crab Pink shrimps Grey shrimps Whelks Dog cockles 6.90 TAKE AWAY All year round, you can enjoy our oysters and shellfish at home with a 30% discount*. *For take away oysters and shellfish at your Bœuf Sur Le Toit Brasserie. Offer valid year round. Applied to prices listed on the menu at your Bœuf Sur le Toit brasserie.

3 DISHES OF THE DAY Today s specials The Chef cooks for you a selection of Starters, Main Courses and accomplished Desserts following his inspiration and the seasonality. Ask for the Starter, Main Course and Dessert of the day to your Maître d Hôtel.

4 FOR SHARING Potted sturgeon and herbs rillettes, served with bread made by Artisan Baker Moisan Potted sturgeon and summer truffle rillettes, served with bread made by Artisan Baker Moisan STARTERS Smoked salmon cannelloni with spinach and Ste Maure goat s cheese served with sprout salad Onion Soup, 8.50 small croutons and grated cheese Traditional Valentin for large Burgundy snails for Sea bream tartar with lime olive oil, horseradish cream and mango sauce Poached egg in Meurette sauce 8.90 Duck foie gras in natural sea salt with season s fruit chutney Norwegian smoked salmon, toasted country bread made by Artisan Baker Moisan and cream from Isigny Caviar on the rocks : French Neuvic Caviar (10g) with toasted bread FISHES Sole meunière or griddled sole with mashed potatoes Sea Sauerkraut, sea bass, cod, prawns, Spanish mussels and beurre blanc sauce Griddled Cod fillet, wild mushrooms, parmesan cheese sauce Griddled prawn and squid with Nano Vialone risotto in squid ink Tuna marinated with herbs, wok of spinach and Pak Choï cabbage SEE BEGINNING OF THE MENU FOR OUR SEAFOOD PLATTERS

5 MEATS Rump of veal, morels juice, Alsatian pasta Sautéed filet of Père Léon duckling, in tamarin duck juice served with polenta and dried fruit Sautéed filet of beef and American half-lobster in lobster and truffle butter with stir-fried season s vegetables Grilled rib steak from Bavaria (about 300 g), fresh green beans, Béarnaise sauce Slowly braised chuck of beef, to be eaten with a spoon, served with Burgundy sauce Tenderloin of PGI Scottish beef (about 250 g) in choron sauce served with French fries Charolais beef tartare, French fries and lamb s lettuce salad Grilled beef tenderloin, French fries and Béarnaise sauce CHEESES AND DESSERTS Our Master Cheese Ripener s selection of 3 cheeses to sample, served with bread made by Artisan Baker Moisan Warm confit citrus soufflé with crunchy choux pastry and pressed orange sorbet Valrhona Caribbean chocolate profiterole with Madagascar bourbon vanilla and egg ice-cream Grand Cru Caramélia chocolate entremet, cashew nut nougatine, Breton biscuit with natural sea salt Apple tart with Bourbon vanilla ice-cream Head in the Clouds : tropical fruits minestrone, Campari passion granite, Reunion honey yogurt foam Grand Cru Manjari chocolate mousse soufflé 8.90 and fresh milk ice-cream from Marguerite farm Crème brûlée with Bourbon vanilla 8.00 Gourmet coffee of Bœuf Sur Le Toit (3 sweets) Ice-cream Cup: Chocolate, Coffee or Pear sundae topped with whipped cream Ice-cream with fresh milk from Marguerite farm and whole fruit sorbet: Ice-cream: Raw-salted dulche de leche of Camargue, Sicilian pistachio, Prestige chocolate, Madagascar vanilla, fresh milk, Ethiopian white coffee Sorbet: Impala mango, lemon, Williams pear from the Lyonnais slopes, Senga strawberry, pressed orange Cup with 3 scoops 9.00 Homemade whipped cream supplement 1.50

6 COLISEE MENUS DRINK NOT INCLUDED STARTER + MAIN COURSE + DESSERT STARTER + MAIN COURSE OR MAIN COURSE + DESSERT STARTERS Smoked salmon cannelloni with spinach and Ste Maure goat s cheese served with sprout salad Poached egg in Meurette sauce 6 Belondines n 4 oysters MAIN COURSES Griddled Cod fillet, wild mushrooms, parmesan cheese sauce Charolais beef tartare, French fries and lamb s lettuce salad Sautéed filet of Père Léon duckling, in tamarin duck juice served with polenta and dried fruit DESSERTS Crème brûlée with Bourbon vanilla Grand Cru Manjari chocolate mousse soufflé and fresh milk ice-cream from Marguerite farm Ice-cream with fresh milk from Marguerite farm and whole fruit sorbet (3 scoops - your choice of flavours) CHILDREN MENU (Available until 12 years) STARTER + MAIN COURSE + DRINK INCLUDED MAIN COURSES Cod or Minced steak, with French fries or vegetables or mashed potatoes DESSERTS - Crème brûlée with vanilla or Assorted ice-cream (2 flavours) or Soft Valrhona chocolate cake Your choice of drink: Mineral water (25 cl) with syrup or Coca-Cola (33 cl) or Fruit Juice (25 cl) or Fruit Cocktail (25 cl) Colisée Menus are not valid on the eve and holidays and special days.

Oysters. Shellfish. Fines For 6. Les Creuses For 6. Les Spéciales Par 6. Flats Par 6. Fines de Claire Marennes Oléron... N 3 17,40

Oysters. Shellfish. Fines For 6. Les Creuses For 6. Les Spéciales Par 6. Flats Par 6. Fines de Claire Marennes Oléron... N 3 17,40 Oysters Fines For 6 Fines de Claire Marennes Oléron... N 3 17,40... N 2 21,60 Les Creuses For 6 Normandy Huîtres de pleine mer... N 3 16,80 Brittany Pascal Magné... N 3 16,50 Laurence Mahéo «La Maison