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Restaurant in Paris offering Savoyard specialties, a plate of cut and grilled meat.
Here, one will pass Quickly we salads (rustic, exotic, Parisian, Swiss ...) and the other entrances, a little pass key, to concentrate on What Makes the interest of the establishment: Savoyard specialties derived, namely the melted (Savoyard and Burgundian) and the squeegees (with the mini format only for the lunch, if not average or wide), the meat dish of the Grisons and the tartiflette, without Forgetting the brasérade, which Gives its name to the restaurant (a grilled meat Typically Savoyard Realized starting from finely crossed and roasted beef meat , accompanied by sauces, herbs, onions and gherkins). It is perhaps the unknown of the lot, but it is moreover a reason to choose it!
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Piatti abbondanti e di ottima qualità. Il tavolo è provvisto di 2 griglie per cuocere la carne a piacimento e scaldare la fondu.
Per finire consiglio il profiteroles con gelato come ripieno, panna e cioccolata fusa sopra ai bignè. Consigliatissimo.