Go there and contact
Address elaborating a convivial, greedy and home-made cooking with fresh products and a brunch on Sunday.
Every night, Le Colimaçon opens its doors in the heart of Le Marais. On the program: convivial and gourmet cuisine, entirely homemade with fresh products and an impressive red wine list. As a starter, the foie gras french toast and duck breast is a must, but there is also the garden gnome in fresh goat cheese and walnut piquillos and snail chips from Ferme de l'Ecluse. We continue on classic but quality meats and perfectly cooked like the generous beef rib (500 to 600 g) or this suckling calf ribs à la plancha, thick and well grilled around, melting in the heart. As for the dessert, we recommend the "Délice du colimaçon" (or seasonal fruit, vanilla ice-cream, cereal and pastry cream are combined for an amazing result) or the French toast with apple and salted butter caramel. And here, it's brunch on Sunday! Finally, a word on the wine list, nice and well supplied, which includes a vintage wine for every taste, with a simple pricing, which avoids wasting time and going to the essentials!
Did you know? This review was written by our professional authors.
Members' reviews on LE COLIMAÇON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
Your hotel had made a reservation on your behalf. We informed them over the phone that this was our last table available for the evening and that we typically only give it to walk-ins for guests who are okay with a small table by the window. Your hotel's concierge let us know you agreed to be seated there, and we were happy to accommodate this last-minute booking. We're sorry this table was not to your liking, and we would have loved to receive you on another table if we had not been fully booked. It's disappointing to receive a one-star review while being unable to serve you. We hope you can visit us again (we recommend booking a table days in advance) so that you can adequately rate your dining experience. Best, The Colimaçon team