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Restaurant in Paris elaborating a beef cheek, a pigeon breton, a flaky brioche and gourmet coffees.
This workshop makes it possible to take his time and to appreciate the bare-fire pot of beef and its vegetables, the Breton pigeon "to the pin" or the brown brown brioche way "Mont Blanc". This is done by Guy Savoy and his chef Emmanuel Monsallier. Everything in the restaurant incites the strawberry on the side of the vinothèque and admire the head of the room, opposite the chimney, the head, the eyes attached to the rotisserie. It monitors such as milk on fire, chicken chicken, beef slice or lamb square to the pin. The good news is that the address also offers greedy boxes, perfect if you want to make happy.
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Members' reviews on L'ATELIER MAÎTRE-ALBERT
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Au-delà de la nourriture exceptionnelle, le service était vraiment remarquable. Notre serveur était attentif et compétent, il nous a donné des recommandations judicieuses et a fait en sorte que notre expérience gastronomique soit agréable et sans accroc. Nous avons passé un excellent moment au restaurant et je le recommande vivement à tous ceux qui recherchent une expérience gastronomique sophistiquée et mémorable.
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La côte de bœuf et le poulet sont les deux plats phares du restaurant.
Je recommande pour les anniversaires de groupe.
Belle sélection de vin.