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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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Personnel avenant
C'est dommage car nous avons apprécié les plats notamment le couscous végétarien et le tataki de thon.
Le service est expédié. On vient une deux trois fois pour vérifier si on a fini et envoyer le plat suivant. Pas vraiment à la hauteur d'un établissement haut de gamme.
Globalement déçu en résumé !