Best Dishes at Le Colimaçon
Croustilles d'Escargots en Persillade
StartersThe signature dish: Burgundy snails are encased in fromentine, a delicate, hand-made pastry shaped like a snail shell. When baked, the pastry turns golden and crispy. The snail meat is tender and the persillade (parsley-garlic butter) infuses both the snail and the pastry. A technique-heavy dish that shows the kitchen's skill. Multiple reviews highlight this as a must-order.
Pain Perdu au Foie Gras
StartersPain perdu (literally 'lost bread'—traditionally French toast made with stale bread) here is elevated with foie gras stuffed between two slices of bread, dipped in egg, and pan-fried until golden and crispy outside, creamy foie gras inside. Topped with a thin slice of poached fruit (pear or plum depending on season), sliced smoked duck breast, and finished with a warm honey-cumin sauce that adds sweetness and subtle spice.
Mi-Cuit au Chocolat
DessertA chocolate cake with a liquid chocolate center (mi-cuit means 'half-cooked'). When you cut into it, warm chocolate flows out. Plated with a quenelle of vanilla ice cream and a drizzle of salted caramel sauce. The contrast of warm and cold, bitter and sweet, is the appeal.
Cuisse de Lapin Farcie
MainsRabbit (similar to chicken but slightly gamier and more delicate) thigh is deboned and butterflied, then filled with a farce of sautéed oyster mushrooms, Spanish chorizo, and bacon. The leg is tied or rolled and braised low and slow until the meat is tender and juicy. The filling adds richness and earthy depth. A sophisticated, technique-forward dish.
Noix d'Entrecôte
MainsA thick-cut ribeye (rib eye) steak from high-quality Angus beef, aged for flavor and tenderness, is grilled over high heat until a flavorful crust forms and the inside stays rare to medium-rare. Finished with fleur de sel and a knob of cold butter that melts over the warm steak. Served with house-cut fries. A simple preparation that relies entirely on the quality of the beef.
About Le Colimaçon
Since 1993, Le Colimaçon has occupied a corner of the Marais with rustic stone walls, exposed beams, and traditional tiles blended with modern touches. The menu changes seasonally based on market finds, written on a daily specials board. The restaurant is famous for its signature dish—crispy snails encased in a hand-made pastry shell (fromentine)—alongside creative dishes like foie gras French toast with duck breast, Angus ribeye, and rabbit leg stuffed with mushrooms and chorizo. High-quality ingredients and careful preparation throughout.
Top 5 dishes at Le Colimaçon:
- Croustilles d'Escargots en Persillade – 94% recommended(Signature)
- Pain Perdu au Foie Gras – 90% recommended(Signature)
- Mi-Cuit au Chocolat – 87% recommended
- Cuisse de Lapin Farcie – 86% recommended
- Noix d'Entrecôte – 88% recommended
Details
- Cuisine:
- French
- Price Range:
- €€€
- Phone:
- +33 1 42 72 08 35
- Website:
- Visit Website
- Services:
- Dine-in, Reservations
Hours
- Friday:
- 6:30 PM - 10:45 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 6:30 PM - 10:45 PM
- Tuesday:
- 6:30 PM - 10:45 PM
- Wednesday:
- 6:30 PM - 10:45 PM
- Thursday:
- 6:30 PM - 10:45 PM
- Saturday:
- 12:30 PM - 10:45 PM
Reserve well ahead. The restaurant is tiny (20 seats max) and books up weeks in advance, especially for weekends. Popular with locals and food lovers.
The menu changes seasonally and daily specials are written on a blackboard. Ask the server what's fresh. The kitchen is creative with market finds.
Closed Sundays. Open Mondays-Fridays 6:30-10:45pm only. Saturdays 12:30-2:30pm and 6:30-10:45pm. Plan accordingly—dinner is the main service.
The wine list is curated with Provence wines featured. A standout red from Provence is available for €29 and pairs beautifully with the duck and rabbit dishes.
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