Discover our menus
The menus at Arthémy are always changing and the chef works
every day with a new slate of meat and fish accompanied by seasonal vegetables, all in the service of traditional French cuisine and sometimes Asian inspiration. The meal does not stop there and the desserts are just as elaborate and original.
So you can come back to Arthémy a hundred times and discover a hundred times
new recipes and creations from its chef.
Of course, that doesn't stop a few popular dishes from coming back
regularly: the revisited squid, the unmissable boeuf bourguignon or XXXXXX. Among the desserts you might be lucky enough to come on a day when the strawberry and raspberry tiramisu with its Bailey whipped cream or the very classic but wonderful chocolate fondant are offered.
The prices of the menus depend on the day and the meal:
Wednesdays, Thursdays and Fridays at noon the menus are around 15 euros with starter, main course, dessert and glass of wine or coffee. Every evening from Thursday and Saturday and Sunday lunchtime menus are around 30 euros and offer you to take one or two starters, then main course and dessert.
Examples
Slates
The best way to understand the originality of Victor Vallantin-Dulac's creations is to stop for a few moments on his slates. Menus between 13 and 15 euros are available for lunch on weekdays. The other menus, between 25 and 35 euros, are offered in the evening and at noon during the weekend.
Alcohols
The Arthémy team has worked for a long time on the development of its
wines and spirits, not only to accompany the chef's cuisine perfectly, but also to promote original, local and organic products.
Before enjoying your first course, you can discover the cocktails created by Nina. We recommend L'Arthémy in particular, based on vodka, curracao and kumbawa. Classics like Spritz or gin tonic (also a little revisited) are also available.
The Arthémy's wine list has been carefully prepared to enhance the chef's creations. It also represents the wines of the region, organic wines and more original vintages for the curious and lovers of discovery.
Finally, so as not to leave too quickly, a selection of digestives is also available.
Particular attention has been given to this. It must be said that only two generations ago the chef's family still produced its own Cognac, Cognac Vallantin. In addition to a choice of Charentaise eaux-de-vie, you can taste the astonishing Sève Charentaise which is drunk ice-cold or, for the most demanding, request a glass of Hibiki, an exceptional Japanese whiskey specially recommended by a master barman from Tokyo.
Sap Charentaise
Angel Guillot
Sève Charentaise is a liqueur, made from Cognac brandy and almonds, produced in the region since 1850. A pleasant treat at room temperature, its sweet taste makes it a real delight when served ice-cold as a digestif .
Japanese Hibiki Whisckey
Selected by Mr. Hisamichi AOKI, sommelier and master barman from Tokyo (ARG), Hibiki is one of the best blended whiskeys in the world.
It is a whiskey of character, rich and balanced, which can be drunk dry to take advantage of its spicy tones or with a dash of water to reveal more vanilla and anise nuances.
Cognac Paul Rumeau
On your way to the Arthémy you might pass the Domaine des Quillets where, on barely 50 hectares, Cognac Paul
Rumeau is produced.
This balanced brandy, with a round attack and notes of sweet spices, will delight amateurs and can also be served as an aperitif, alone or with ice cubes.