We serve modern French bistronomie: classic dishes rooted in tradition, prepared with seasonal ingredients and a contemporary, lighter touch. The experience is elegant but relaxed, refined without ever feeling formal.
Parisian Bistro
Whether you’re joining us for a date night, a celebration, or a long dinner with friends, our dining room is designed to invite conversation, connection, and lingering.
Alpharetta vibe
Dinner Menu, Spring 26
Our Starters & Shareables
Bread Service
Whipped Noisette Butter, Whipped Piment D’Espelette Butter, Guerande Salt, Confit Garlic Olive Oil
Fromage & Charcuterie Board
Chef’s choice of artisanal French cheese, and local & French Charcuterie, Wallnut, Olives, Pickled White Onions,
Maille Dijon Mustard, Lavash
Caesar Salad
Little Gem, Caesar Dressing, Grated Pecorino, Tarragon Brioche Croutons
Local Greens
Local Greens, Banyul Vinaigrette, Chives, Candied Pistachios, Local Radish, Pistachio Tuile
Traditional French Onion Soup
Brioche Croûtons, cave aged gruyère
Escargots ‘Cargolade’, Garlic Cloud & Morcilla
Confit garlic cream foam, butter croutons, Pickled King trumpet Mushroom, Morcilla Sausage, Italian Parsley, Basil
Spring Asparagus duo, Holandaise
White and Green asparagus, Hollandaise, Herbs Creamy Condiment
Gnocchi à la Parisian
Chives gnocchi, foie gras truffle sauce, Shaved Ossau-Iraty, Toasted Hazelnut
Beets & Berries, Garden Composition
Braised Red beets, beet gel, Pickled Beets, fresh raspberries, beet powdered, sorrel, violas
Panisse, Harissa & Tarragon Salt
Chickpea Panisse Fries, Harissa Mayo, Tarragon Salt
Housemade Frites
Entrees
Saint-Jacques Scallops en Printemps, Yuzu Cloud
Yuzu Beurre blanc foam, Asparagus, Snow Peas, Trumpet Mushrooms, English Peas, Arugula Sponge Cake, Salmon Roe
Confit Duck, Orange Tarbais
Confit Duck Legs, Braised Haricot Tarbais, Porcini mushroom, Carrot, Orange Glaze
Salmon à la Basque
Piperade, red Bell pepper puree, Saffron fumet sauce, Mussels, Panisse
Sunday Roast Chicken
Green Circle ½ roasted chicken, Chicken Jus, Bearnaise Sauce, Fries
Steak Frites Ribeye, or Filet
A Parisian Classique, with a choice of Certified Angus Beef, dry aged 60 days, OR 7 Oz Filet, Grassfed, Bordelaise sauce
Tomato Risotto, Calabrian Butter & Boursin
Risotto-Tomatoes-Calabrian Butter-Boursin Cheese
Cuisine & philosophy
Our menu focuses on simplicity, balance, and technique.
You’ll find:
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French bistro classics done right
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Seasonal plates that evolve throughout the year
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High-quality proteins and fresh market vegetables
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Shareable starters and composed entrées
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Desserts and pastries
Dishes are familiar yet elevated, comforting, precise, and deeply satisfying.
This is French cuisine meant to be enjoyed often, not just admired.
We believe great food doesn’t need to be complicated.
Our kitchen works with:
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Seasonal sourcing, prioritizing freshness and flavor
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Local products whenever possible
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French culinary techniques, applied with restraint
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Vegetarian and vegan options
Menus change with the seasons to reflect what’s best at any given moment, while keeping beloved staples that guests return for again and again.
Our culinary team
Under the leadership of Executive Chef Remi Granger.
At OnedayinParis, Chef brings that same spirit to Alpharetta: disciplined technique, deep respect for ingredients, and a belief that great food should feel both refined and welcoming. His approach honors classic French traditions while embracing seasonality and subtle modernity, creating dishes that are precise, balanced, and meant to be enjoyed often.