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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Members' reviews on MAISON ROSTANG
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
L'accord avec le vin était excellent !
Tous les plats étaient excellents. J'ai tellement mangé que j'ai oublié les plats que j'ai mangés, à l'exception de ma quenelle qui était mémorable.
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Le menu a été adapté pour un invité (sans viandes) et c'est très appréciable !
Nous avons été agréablement surpris par le petit geste de la Maison : un petit mot de félicitations caché dans une mignardise, nous le garderons en souvenir ! Encore merci à l'ensemble du personnel de la Maison Rostang, je le recommande les yeux fermés !