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Address in Paris serving fish, roasted meats, desserts.
Chez Géraud is an institution of the «village of Passy». The regulars are reassured, Gabriel Grapin and Arnaud Bachet have retained the name but removed some seats for more confidentiality. Customers breathe, listen to each other and fully enjoy nicely associated dishes. Let's mention a salmon tartare and its broccoli cream, a pressed shank with foie gras or a Paimpol bean salad and smoked herring as starter. As for main course, roasted scallops, crispy sweetbreads, Royal hare among the delights. In desserts, we take delight in the Paris-Brest and the rum baba that are good.
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Carte au top avec des produits frais et de saison, plus les incontournables proposés pour ceux qui veulent tester les basiques (plébiscités par les habitués) du chef.
Service très agréable aussi. Juste le prix du menu à midi en revanche est sans doute un peu élevé.