Authentic French Flavors. Intimate Setting.

French bistro dining at
"French restaurant"

French restaurant celebrates authentic French cuisine with iconic dishes from different regions of France. Travel to the south-west with Cassoulet, to Savoie with Cheese Fondue and Lyon with Quenelle.

Sweet flavours include Crème brûlée, Crèpe Suzette, and Tarte Tatin.

Complement your dining with selections from our exclusive range of French wines.

The romantic setting overlooks the swimming pool and is ideal for intimate dinners and special celebrations.

Restaurant information

French Breakfast: 8.30 to 11h00
Lunch: 12h00 to 15h00 a la carte and snack menu
Coffee and Tea Lounge: 8h30 to 18h00 - snack menu
Dinner 18h30 to 21h30, a la carte menu

Reservation +94 763 456 456 to reserve your table.

All our price are NET
Entrees 2400 to 3600 LKR NET
Tradition Dishes 6900 to 8 900 LRK NET
Signature Dishes 7500 to 9900 LKR NET,
Desserts 2200 to 2600 LKR NET

Crêpe flambée

Crêpe flambé is a classic French dessert technique where thin pancakes are bathed in a boozy sauce and briefly set on fire (flambéed) to burn off the alcohol, leaving behind a rich, caramelized flavor.

Salade au chèvre chaud

Warm Goat’s Cheese Salad is a classic starter all across France. Fresh leaf salad with nuts and bacon, crowned with pan-fried goat’s cheese medallions on sourdough bread

Ratatouille œuf Poché

Related to the French ratouiller meaning "to stir up". Stew with tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, and herbs with a poached egg on the top

Soupe à l’oignon

A classic French soup made with caramelised onions, beef broth and wine. The soup is topped with bread and cheese, then gratinéed.

Must tries ... Boeuf Bourguignon

Classic boeuf Bourguignon, the French beef stew made with red wine, mushrooms, pearl onions, and bacon, is arguably the world's greatest beef stew. At la Maison it is served with Coquilettes, very traditional French pasta.

Cassoulet

A meaty stew of poultry, sausage, pork, and white beans, all under a rich, dark brown crust. Typical dish from Southwest of France (Castelnaudary - Carcassonne and Toulouse) The low heat allowed the beans to break down and all the flavor and fat of the meat to melt into the beans.

Coq au Vin

Well-known French chicken stew where pieces of meat are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. It is served with gratin dauphinois.