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A late-summer menu turning towards autumn
September is a turning point. Melons and peaches are still here, figs and squash are already arriving. Our new menu plays exactly on that shift, with short, honest, seasonal plates served at lunch and dinner at Barbo, a bistro in the 14th arrondissement of Paris.
Starters
Melon and leaf gazpacho, beetroot condiment toast and smoked melon (12) opens the meal on a fresh, vegetal note. Next to it, gravlax of the moment, burnt leeks, blueberries and coriander seeds (15) plays on acidity and grilled bitterness.
Mains
Pork chop, mogette bean purée and roasted figs, meat jus (28) is the most generous plate on the menu, with French-origin meat. Fish of the day, new carrots, granola and basil-paprika emulsion (30) changes with deliveries. For a full vegetarian option, the watermelon steak, red kuri squash cream and sage sauce (25) surprises with its texture.
Desserts
Cheese of the moment (10) or Tahitian vanilla cream, mirabelle plums and roasted peaches, lemon-basil gel (15): two ways to finish.
How to enjoy it
At lunch, Friday to Saturday, our set formulas are the easy way in. In the evening, Monday to Saturday, the 4-course tasting menu at 60 is the best way to travel through the whole season.
Everything is made in house from raw produce, and our meat is of French origin.
