A contemporary dish that honors the restaurant's experimental spirit. The exact preparation is a secret, but diners describe a beautiful presentation that plays with the traditional egg course. Each element is precise and thoughtful, showcasing the kitchen's technical skill and creativity. This dish represents how the kitchen balances history with modernity.
A classic Lyon-style preparation reimagined by the Tour d'Argent kitchen. Delicate pike flesh is whipped with cream to create airy quenelles, poached gently, then served in a rich brown sauce studded with button mushrooms and morel. This dish highlights the restaurant's respect for classical technique while showing how the kitchen plays with tradition. Light, elegant, and refined.
A lighter take on classic duck preparations. Young duck breast is seared until pink, sliced, and served with a contemporary orange and citrus gastrique—bright, acidic, and balanced. The spiced bread provides textural contrast. This showcases the kitchen's ability to honor tradition while embracing modern technique.
A dish with historical pedigree: this foie gras terrine was first served in 1867 during Paris's Universal Exhibition and has remained largely unchanged. The recipe is a closely guarded secret, prepared with the utmost care. It's served with toasted brioche and a small glass of sauternes-based aspic. The flavors are rich, delicate, and unapologetically luxurious.
The most famous dish in French gastronomy. A Challandais duckling from the Vendée is slowly roasted, its breast and legs carved at the table, then the carcass is placed in an ornate silver press. The blood is extracted and combined with bone marrow to create a dark, rich sauce that coats the meat. Served with crispy puffed potatoes. Each diner receives a numbered certificate. Over 1.1 million have been served since the tradition began in 1890.
One of the world's oldest fine dining establishments, La Tour d'Argent has been serving pressed duck—canard au sang—since 1890, with a numbered certificate tradition for each diner. The restaurant holds one Michelin star and occupies a legendary position in French culinary history. Diners enjoy spectacular views of Notre-Dame across the Seine and access to one of the world's greatest wine cellars, holding over 300,000 bottles. The kitchen honors classical French cuisine while carefully introducing modern preparations.
The pressed duck arrives at your table with the silver press on a cart. It's theatrical and beautiful—a glimpse into pre-war fine dining. Request a spot with a clear view of your table for the full experience.
The cellar holds over 300,000 bottles spanning centuries. The sommelier is genuinely knowledgeable. If you have a budget, tell them—they'll find you something remarkable at any price point, not just the famous bottles.
Request a table with a view of Notre-Dame across the Seine when you book. The lighting is best at sunset for evening reservations. This is where the magic happens.
Ask your server about the numbered certificate for pressed duck. It's a piece of culinary history—the restaurant has numbered every duck served since 1890. The number is printed on your certificate as a souvenir.
Lunch is more accessible than dinner in terms of availability and price. The four-course lunch menu at €150 delivers the same precision and care as the dinner tasting. Service is just as attentive.
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