RESTAURANT LE 144
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Restaurant proposing a lunch formula at low prices with a good quality-price ratio.
The 144 was a new one a few years ago with a new factory signed Karen Petrossian in an aquatic style, with a thick sea blue carpet and a brighter room. The leader, Julien Viollet, spent 10 years at Marc Meneau in Hope (2 stars). The map, the inescapable caviars, to taste once in his life, the great specialities of the house (the carpaccio of blue lobster, the imperial crab crab, silotka herring, etc.), and still personalized dishes in caviar (egg in caviar, beef tartar with caviar Alverta and pommes potatoes, or Pressed's pressed, candied, pirojki and caviar flower). But if the à la carte dishes are not within the reach of all the awards, the breakfast (caviar at an extra cost) is at a soft price and the value for money ratio is very good. Fumé smoked Saumon with carrots and ginger, grilled coquelet with sweet spices, tartelette in rhubarb: fine seasonal products for a formula that changes every week and gives expression to the chef's creativity.
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