A local cuisine, homemade, with a nice choice of desserts in a family restaurant in Paris.
"Here, everything is homemade, local cuisine": the tone is immediately set with this poster placed in a visible way in the window of this small institution on Avenue Rapp, created in 1946 by a winegrower trader then taken over in 1979 by Jean-Louis Guillaume. Indeed, everything on the short slate menu is local but bistro, with its rillettes terrine or chicken livers, its "catch-all" omelette, its andouillette "from Duval" or its roasted beef accompanied by potatoes. Good selection of desserts which are also homemade such as apricot tart or clafouti. Family, unpretentious but gourmet.
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Members' reviews on LE SANCERRE
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Sympathique carte des vins
La cuisine est au top: je conseille le tartare de bar et l’œuf frit.
Bref une adresse où aller les yeux fermés. A deux pas de la Tour Eiffel, ce qui rend la sortie du restaurant magique.