Prix Goncourt: discover the menu served at Drouant until December

Mathilde Bourge | 11/4/24

Starting this Monday, November 4, the Drouant restaurant in Paris is offering the menu served to academics at the Prix Goncourt ceremony. You have until mid-December to discover it.

On November 4, the Prix Goncourt was awarded to Kamel Daoud for his novel Houris. For the occasion, the Drouant restaurant (1 toque) invited some sixty hand-picked guests to discover an exclusive menu, traditionally reserved for members of the Académie. This exceptional meal, kept secret until the day of the event, enabled these privileged guests to live the experience of the Academicians, in a setting rich in history and literary culture. This Goncourt menu, which Gault&Millau unveils today, will be available to the public for lunch and dinner until mid-December, offering a rare opportunity to immerse yourself in the world of the great French writers.

Drouant, a place of literary heritage for over a century

Founded in 1880, the Drouant restaurant has long been associated with the literary history of Paris. Since 1914, it has been home to the Académie Goncourt, whose members, once itinerant, have found a home here. After debating in various parts of the capital, the Academicians made Drouant their meeting place, thanks in particular to its hushed atmosphere and private salons. Since then, every first Tuesday of the month, the ten members meet in the Salon Goncourt to discuss the latest literary releases, making Drouant a key venue for French culture.

Over the years, the Prix Goncourt, awarded every autumn, has become one of the most prestigious events in the literary calendar, giving Drouant a unique status in the Parisian world of gastronomy and literature.

A menu in six acts to celebrate history

To celebrate 110 years of collaboration between Drouant and the Académie Goncourt, chef Romain Van Thienen has imagined a menu inspired by Parisian flavors and the rich tradition of French gastronomy. Comprising six courses, the menu pays tribute to the writers who have marked Drouant's history.

Lovers of haute cuisine and literature alike will be able to savor an exceptional moment, where the dishes pay homage to literary history while reinterpreting the classics of French cuisine. Discover the menu below:

Continental influences
Quiche lorraine, caviar

Banc de l'écailler
Lobster, shrimp, mussel, clam, almond

From Normandy to Paris
Sole, fish stock, caviar, Viroflay spinach

Return from the Marquise hunt
Partridge pie, breaded leg, game jus

The prince of cheeses
Brie de Meaux

Anthology of Parisian desserts
Praline cream, cabbage, chiboust cream, baba, coffee