OUR MENUS
Flavours from around the world
Created by Chef Christopher Brugnaux, the menu offers gourmet “Nikkei” cuisine, a blend of flavors from Japanese and South American culinary traditions.
This type of cuisine doesn’t exist anywhere else in Paris. “In fact, we offer a cuisine that is experienced as sharing, through a succession of creatively prepared dishes, between land and sea”.
So you’ll find everything from sushi to ceviche and tiraditos.
The idea is to start with a quality product such as otoro, tuna ventresca or Wagyu beef, and work it in different ways according to the season. Raw in nakaochi-style tartare, in tiradito or ceviche, or cooked on the Robata barbecue fuelled by vegetable charcoal and cherry wood”.
Also on the menu are signature dishes such as spinach salad, shrimp tempura with spicy aioli and “Mido style” salmon tiradito. With varying degrees of spiciness, these dishes are a real feast for the palate.
FOR SUSHI LOVERS
For sushi lovers, a wide selection of sashimi, nigiri, gunkans, maki and rolls, not to mention Signature sushi such as Temaki Mido style. A multitude of flavors and scents to discover simultaneously to share to make the discovery even more intense.
Sweet delights
The adventure cannot end without an experience of sweetness. For this, Pastry Chef Mathieu Marchand will tempt you with his sweet creations where the attention and precision given to the preparations devote the most unexpected combinations of flavors according to the seasons: miso vanilla roasted pineapple, sudachi meringue tart, chocolate mousse sphere with sakura praline and dark chocolate icing with timut pepper, or a mango infused in coriander and vanilla juice served with sweet avocado cream and thin black sesame tuiles.
original creations
For the aperitif or digestive, our team welcomes you with original and refined creations. Exit the traditional Mojito, Gin and tonic and other Margarita, here the creativity, the inspiration and the passion of the bartenders are the order of the day. Meticulously selected ingredients, spices, herbs, numerous references of liqueurs, alcohols and Sake will also allow the teams to compose ephemeral and tailor-made beverages according to your desires.
Mido’s flagship cocktails? The Coco Pandan made with Dynasty rum, vanilla liqueur, coconut milk syrup, yuzu, pineapple, cardamom and homemade pandan or the Roku Smash made with Roku gin, lemon edamame syrup infused with green tea and fresh basil.
FINE DINING
The La Môme pour le Mido group has chosen to entrust the art of the table and its crockery to the workshop of Tino Aiello.
An art ceramist in Vallauris and French pottery champion, Tino has been carrying on the tradition of being a potter from father to son for over 70 years!
Working closely with our chefs, Tino has created a collection that combines modernity and tradition to dress up our tables and enhance our dishes.
