A traditional, regional and seasonal cuisine with meat dishes and seasonal vegetables in Paris.
In the heart of île Saint-Louis, a stone's throw from Notre-Dame, find the atmosphere of yesteryear in a preserved historic setting dated 1620 (old beams, copper objects, etc.). Le Tastevin assume its classicism and offers primarily a traditional cuisine, sometimes regional and always seasonal. The meat from French breeding is aged by our Master Butcher, the lamb with the "raised on mother's milk" label from Aveyron, Lozère or the Pyrenees, the fish directly from Brittany, the duck and its I.G.P liver of Vendée or Southwest, the seasonal vegetables. The platter of raw-milk cheeses, refined by Ferme de Saint Aubin, the homemade desserts or ice-creams and sorbets of Maison Berthillon. Fine wine list.
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