Restaurant offering a la carte high gastronomy mastered and luxurious.
Dark wood paneling, artworks, soft lighting, ultra classic clientele and mainly Parisian, service of good quality: a Bourgeois spirit very 1980s fleet on the room of this Parisian institution. And why not after all. The term is not pejorative, even in these times of ostentatious normalitude. On the carte, a high controlled and luxurious gastronomy, we think of a blue lobster candied in hazelnut butter, a saddle of lamb "Allaiton" roasted on the bone or crispy sweetbread calf. Some dishes "signatures" of the chef replace this cuisine in his family history and his local, including a quenelle of pike with particularly tasty lobster sauce. Nothing really exciting at the same time as the gossips will say. On our side, we enjoy this particular reliving a great time spent in the culinary history of our country. Inventiveness is probably more on the side of dressing plates, elegant, graphic and meticulous, we find it.
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