With passion and talent, our chef and his team are pleased to regularly update their menu to keep pace with the seasons. Poached eggs in red wine sauce, gilthead sea bream ceviche, fresh Taglioni pasta with morels in foie gras sauce, roasted rack of lamb…... Each dish achieves a judicious balance between originality and tradition.
They reflect the cooking of French-style brasseries where the quality and freshness of products can be gauged in every bite. The Art Déco marble, woodwork and ironwork designs make for a compelling invitation to discover or rediscover the unique ambiance of the greatest brasseries in Paris.

  • Plateau royal Plateau royal
  • Huîtres Huîtres
  • Foie Gras Foie Gras
  • Morue Morue
  • Tête de veau Tête de veau
  • Sole Meunière Sole Meunière
  • Baba au Rhum Baba au Rhum
  • Profiteroles Profiteroles

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