Fine Dining
Fine Dining🍖"the marrowbone on toasted farmhouse bread and Noir de Bigorre pork"
💶"very good quality for a fair price (~50€ for the menu)"
🥃Wide whisky selection at the bar
Chef Thierry Chauvel cut his teeth with Bocuse and Savoy before opening this refined Courbevoie brasserie in 2007. Expect seasonal French classics: silky Foie Gras, perfectly seared Entrecôte with crispy frites, and a molten Chocolate Fondant that demands your full attention.
Classic French brasserie
Chef with star pedigree
Seasonal Provençal cuisine
Refined yet welcoming
Google
(623)
4.5
Book Tickets
Fine DiningFine Dining🍖"the marrowbone on toasted farmhouse bread and Noir de Bigorre pork"
💶"very good quality for a fair price (~50€ for the menu)"
🥃Wide whisky selection at the bar
Chef Thierry Chauvel cut his teeth with Bocuse and Savoy before opening this refined Courbevoie brasserie in 2007. Expect seasonal French classics: silky Foie Gras, perfectly seared Entrecôte with crispy frites, and a molten Chocolate Fondant that demands your full attention.
Classic French brasserie
Chef with star pedigree
Seasonal Provençal cuisine
Refined yet welcoming
Google
(623)
4.5