Before they go away, you need to try some of Gordon Ramsay Steak’s spring menu delights. The restaurant recently introduced a variety of dishes ranging from sides to entrées, including seared Hudson Valley foie gras, which comes with pain perdu (essentially, a type of French toast), smoked almond granola, strawberry-white balsamic marmalade and rhubarb reduction. Pan-seared salmon is served with morel cream and fire-roasted artichokes, while Colorado rack of lamb is a satisfying morsel with manchego polenta cakes, trumpet mushrooms and mint-pea purée. And charred asparagus and artichokes is created with an unusual pumpernickel and Meyer lemon emulsion.
But if you prefer one of the classic dishes on the menu, like the signature beef Wellington, it’s here for you. And steak comes in several forms, from a triple-seared Japanese A-5 (sold per ounce) to several sizes of American wagyu and Prime beef, in smaller filets and monstrous tomahawk cuts. And although Ramsay’s popular bread pudding is available, try the strawberry Scottish shortbread for a change of pace.
Paris, 877.346.4642
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