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Restaurant in Paris offering rather traditional dishes, shellfish, meats and a dessert menu.
Exit the Pascade and the inventive cuisine of Alexandre Bourdas, welcome the Régalade with more traditional dishes. A large guest table in the centre of the restaurant. In a very design decor, with stones, wood and chocolate tones, the team, originally from Aveyron, will propose either the à la carte egg mayo with crab meat and tartar of the Régalade with its spicy mayonnaise or its suggestions, scallops with a pesto sauce cooked in a minute with lemon or pork belly with beans. We always like the chocolate pascade served warm with a dark chocolate mousse.
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