Facade and red drapes, crystal chandeliers, a cosy atmosphere of the 6th arrondissement family meals and fine terrace, we could say that nothing has changed at Le Théodore for nearly 20 years (anniversary next year). However, under the leadership of the chef Anthony Fusco, Le Théodore slowly makes the switch to a certain modernity while preserving its "classics". Thus, the loyal guests of the place - because the gourmet of the neighbourhood are loyal - can continue to enjoy the signature dishes of this bourgeois cuisine that the whole world envies us: traditional pâté en croûte (duck, calf sweetbread, calf liver, foie gras and pig), a homemade pike quenelle puffed in the oven and its cream of crustaceans, a grilled whole fish or the French beef fillet with saint-marcellin cream. Not to forget the famous Théodore profiteroles… Present-day and fresh seasonal menu with, in this spring, a gravlax-style marinated salmon, avocado and passion dressing, a duckling fillet served medium rare, strong gravy with honey and spices, and finish with a chocolate dome, caramel and peanuts "in the spirit of a snickers". Well-dressed wine list and impeccable service of a house between modernity and tradition.
Members' reviews on LE THÉODORE
bravo!
Le serveur (en chef) prend nos commandes sans demander nos garnitures. Quand on essaye de lui préciser, on a l'impression de le contrarier. Même impression quand l'un de nous lui repond qu'il ne boira pas d'alcool.
Les plats étaient bon mais l'attente franchement trop longue.
Conclusion : on ne reviendra pas :(
Tipp: Les Halles de Bocuse – schlicht ein Gourmet–Paradies, wir hatten da mit sensationellen Austern (sich beraten lassen!) den Abend eingeleitet.
Morgen bescheiden Morgenessen und nochmals schlemmen in les Halles…