RELAIS SAINT-GEORGES
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Isabelle Besson, the patron of Saint-Georges's relay has been offering for 13 years a traditional cooking based on charcuterie, a medallion of salmon, foie gras and full of other products. The particularity of the restaurant lies in the amazing dressage of plates and dishes. Indeed, the products of the salmon medallions or foie gras are presented to the customer on monuments such as the Eiffel Tower or the arc of triumph, all on poly sets composed of stainless steel and food paper. It is worth a look and a fork in the tail. You can also enjoy a bourguignon beef, a veal head or a paella, all in one or more design rooms that can accommodate 200 people.
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