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Restaurant ideal for a refined escapade with its muffled atmosphere and its plates having of the behaviour.
It is difficult to imagine that a restaurant could be open to the public behind this mansion facade. It feels good to be wrong and to say that Polytechniciens opened their doors to all, businessmen and ordinary gourmets who want to enjoy fine food. Everything is attentive and discreet just like in a cosy palace and to us it is a good and calm restaurant. Its cuisine is also excellent with dishes like a ravioli of lobster and turmeric broth, enokitake and shiitake, julienne of snow peas, or the traditional but perfectly prepared puff pie with duck. You continue with the interesting land and sea: steak of skipjack tuna and pan-fried foie gras cutlet, pulp of peas and pancetta chips, unless you prefer to travel with the belly of farm pork confit, mousseline of yellow carrots with ginger, Thai coconut cream. You finish with a Gianduja chocolate square and raspberries, fennel confit with green anise and sorbet or an apricot pie and praline mousse, Bergeron sorbet, nougatine crunch. Pleasant!
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