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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Un service attentif et sans reproche du debut a la fin. Des plats sublimes combinant cuisson parfaite, saveurs subtiles et presentation irreprochable. Une belle carte des vins.
Le homard bleu laque au barbecue et la sole aux morilles le tout accompagne par un excellent Saint Aubin ont fait de cette soiree une superbe experience culinaire.
Les 2 etoiles michelins sont bien meritees!
Le seul (tout) petit bemol est de ne pas avoir vu le chef passer voir ses convives en fin de soiree.
Cuisine excellente avec un très bon rapport qualité prix. Je recommande sans hésiter