The best of each season’s offerings

All dishes from L’Abeille change according to the seasons. L’Abeille’s first menu gives pride of place to seasonal produce, such as salmon from the Adour river, young green asparagus, trout, elvers and milk-fed lamb. Renowned for his remarkable technique, Executive Chef Labbé remains true to his vision with crispy roasted quail, seared turbot à la plancha and poularde hen au torchon. With the duck foie gras coated in chocolate served two ways, Executive Chef Philippe Labbé proves his creative daring.

A second service follows with steamed lobster tail with cabbage and foie gras. Braised cheek of Iberian suckling pig is underscored with spaghetti of brioche and citrus, while a confit shoulder of lamb is inflected with Aomori black garlic.

Duck Foie Gras from Vendée (In Two Ways)

Foie gras terrine marbled with black nougat and Maldon salt, Nogaret farm-grown melon refreshed with citrus fruits, melon seeds milk with meringue, melon and Beaumes-de-Venise Muscat granite.
Pan-fried duck foie gras with almond paste, almond emulsion, caramelized Eiffel tower melon with fresh almonds and sweet orange.


(33 1) 5367 1990


Lobby Level

Operating Hours

(Tuesday to Saturday)

*Closed on 15 July 2014
*Closed from 27 July 2014 to 25 August 2014 (included)

Dress Code


Smoking Policy

Smoking is not permitted in L'Abeille.