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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
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Plat principal : filet de boeuf - cuisson parfaite et viande goûteuse- pdt sautées trop cuites et pas fraîches
Dessert : île flottante. Très bonne crème anglaise.
Très bon café. Addition élevée pour la qualité.
Bien évidemment pour ce genre d'établissement tout le personnel est très aimable et serviable.