It is no secret that visitors make a beeline for Yves Camdeborde’s popular Le Comptoir left bank bistro when they come to Paris – often waiting in line for the next available table because of the first-come first-serve no reservation policy during the day. The general appeal is seasonal comfort food and fantastic people watching from the sunny terrace, but it can be overwhelming to know what to order when looking over the extensive menu in French.
There are daily specials written on the wall mirror inside, but I’ve translated the current menu here to either print out or add to your Dropbox to read on your smartphone. Hoping this helps…
Entrees (Starters):
Hard-boiled eggs and mayo
Smoked salmon croque monsieur
Duck foie gras with toast points
Turkey and soft cheese croque monsieur
Terrine of herring caviar and haddock mousse
Summer melon and Eric Ospital ham
Poached egg dish with girolles mushrooms and Eric Ospital ham
Large Burgundy escargot s cooked in Chablis and butter
Veal head Carpaccio with chopped egg/shallot/herb vinaigrette
Terrine of potatoes, foie gras and artichoke purée
Terrine of Poulard chicken and duck foie gras
Octopus Carpaccio w/olive oil and vanilla on a bed of fennel
Baby shrimps cooked a la plancha
Terrine of beef stewed w/carrots, leeks, turnips, onions, celery and horseradish
Terrine of stewed chicken and vegetables
Terrine of duck confit and foie gras
Terrine of lamb, eggplant and zucchini
Terrine of blood sausage and stewed apples
Salads:
Nicoise salad w/black olives, anchovies, tomatoes and green beans
White tuna salad
Seasonal vegetable salad
Heirloom tomato salad with mint
Green bean and foie gras salad
Plain green salad
Blue lobster salad w/avocado, apple and spicy mayo remoulade
Heirloom tomato and burrata salad w/pesto
Soups:
Green pea with mint
Lobster bisque, hot or cold
Chilled beet
Cochonanailles (Dried Ham, Sausage & Paté Platters):
Sausage coated with wood ash
Eric Ospital ham
Assortment of sausage and ham
House made country pate
Dried sausage and Andouille
Andouille
Conserves (canned meats):
Alain Grezes pate
Sardines in Bordier butter
Plats (Main courses):
Seasonal vegetables
Seared red tuna served rare w/seasonal vegetables
Sirloin steak
Cooked pressed ham and artichoke salad
De-boned pig foot w/ puréed potatoes
Veal rib w/girolles mushrooms (two person serving only)
Thyme-roasted lamb rib w/peppers
Salt cod, potato and garlic purée
Tuna sashimi w/sesame and soja
Cold roasted veal w/girolles mushrooms
Veal with Tandoori spices and corn
Roasted blue lobster w/ penne pasta and bisque
Beef cheeks stewed in red wine, carrots, onions, herbs and shell pasta
Stuffed cabbage
Hen stuffed w/stewed chicken and vegetables
Cold boneless stuffed duck w/sweet and sour cherries
Beef cheeks and puréed potatoes
Roasted and braised suckling pig w/lentils
Red wine braised beef shoulder w/seasonal vegetables
Large slice of cooked ham w/puréed potatoes and black olives
½ chicken in white sauce w/puréed potatoes
Young male chicken roasted w/grain mustard
Fromages:
Cheese assortment
Saint Marcellin
Soft Béarnaise cheese with quince fruit
Buffalo mozzarella
Desserts:
Ice Cream: Vanilla, Sheep Milk, Chocolate & Chili Pepper, Salted Butter Caramel, Coffee
Sorbet: Strawberry, Banana
Baba rum and Chantilly cake
Gariguette strawberries in sangria
Orange slices in orange flower
Russian cake from a famous Basque patisserie, Chez Artigarréde
Coffee crème brûlée
Prune ice cream and Armagnac
Pot of Guanaja chocolat crème
Prunes stewed in red wine
Pot of vanilla-bourbon crème
Caramel rice pudding
Japanese rice pudding w/green plum jam
Pannacotta and seasonal fruit
Strawberries “melba”
Gariguette strawberries
Apple tart
Thyme crème brûlée
Coffee granité
Raspberries
Note: Printed with express written permission of the owner; for personal use only – may not be republished without permission. Menu subject to change seasonally.
