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Gastronomic restaurant in Paris mixing a menu of land and sea.
Rather than a gastronomic restaurant, as was the case before its renovation, the luxurious Lutetia has preferred to open a brasserie, with a more relaxed atmosphere, with a room that has regained its original double level. It has entrusted the kitchens to Patrick Charvet, formerly chef of Noto, the restaurant at the Salle Pleyel. The latter has created a menu that deliciously blends land and sea (on the day of our visit, tuna crudo with Asian flavours, roasted Maine lobster, royal squab, marbled beef flank steak with chimichurri sauce...). A rather salty addition.
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Members' reviews on BRASSERIE LUTETIA
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Accompagné d’une petite salade de laitue servi dans un bol haut le seul moyen de la manger est de le faire à la main …
Je ne m’attendais pas du tout à une telle expérience dans cet endroit mythique
Super dessus, ont était six à dîné seulement deux étaient satisfaits de leurs plats, je trouve que c’est super décevant.
L'attente longue
Plus de 50 euros pour une soliste
Du foutaient de gueule réservé aux étrangers
P lus jamais
Merci
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Service parfait, plat excellent. Le rez-de-chaussée est plus animé.