16 HAUSSMANN
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Hotel-restaurant in Paris offering refined and modern cuisine and desserts.
This restaurant is not very well known here whereas it offers faultless consistency. The person in charge is Michel Hache, a chef who no longer needs to gain his spurs but who mostly knows how to innovate in order to offer a fine and modern cuisine. The restaurant of this comfortable hotel has everything to satisfy your palates, notably with the delicious lobster ravioli in shellfish soup with basil and fondant scallops roasted with vegetables and shellfish. Dessert is prepared by the pastry chef Nicolas Renoir with his expertise; he offers creations like the coconut-raspberry delight, crunchy biscuit with lemon sorbet or the creamy espuma mojito, sour cherry and passion fruit sorbet. This is without doubt one of the best hotel restaurants in the neighbourhood, and its prices are far from being excessive compared to its rivals.
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Les plats sont très bien présentés et c'est bon. :-)