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
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une cuisine "traditionnelle" raffinée et revisitée juste comme il faut. une carte des vins en accord. joli moment. merci à Georges pour l'accompagnement et l'humour
Les mets sont excellents, raffinés, avec des accords parfaits, des saveurs affirmées.
Je pense plus particulièrement à ma quenelle de brochet et au dessert chocolaté.
Le service est aimable, discret, efficace.
La carte des vins donne le vertige, le peu que nous ayons bu, en particulier un Corton Charlemagne, étaient au niveau de la cuisine.
Nous recommandons, nous reviendrons y parfaire le voyage gustatif.
En effet un peu pris par le temps nous n’avons pas osé un service complet, quel dommage !