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Great Parisian brasserie elaborating dishes of the soil carried out with mastery and innovation.
You're in three-starred chef Eric Fréchon's brasserie, which he opened in Saint-Lazare, on the station's "inner street". On the menu, classic and/or local dishes: duck and foie gras pâté en croûte, organic hen's egg mimosa, roast salmon, "the best pureed sausage in Paris"(says the menu), fruit clafoutis and, of course, the Paris-Deauville, the house's signature dessert, to name but a few. Otherwise, there's a dish for every day. On an autumn Monday, it wasn't ravioli, but quenelles de brochet-sauce (inevitably) Nantua!
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C est dans une ambiance cosy , que nous avons été heureux de déguster « juste » des desserts ….mais superbement exécutés le meringue soufflé : extra !
Et pour couronner le tout , un service impeccable et souriant !!