Le Train Bleu is first and foremost a story: opened in 1901, this restaurant was classified in 1972 by André Malraux. It was restored and renovated during the summer of 2014: a new décor combines the Belle Époque style with more contemporary furniture. The staff also changed their clothes, more modern and put into the colours of the blue and gold establishment. The new menu was developed by chef Jean-Pierre Hocquet, chef Christophe Adam, a former pastry chef of Fauchon, and chef Eric Leautey, a trainer at Lenôtre. We travel at lunchtime in 45 minutes with the roast lamb legs of our regions, served on the swagon, gratin dauphinois and tiramisu, apricots compote with rosemary. If you have more time and more money, it's the big class: collection of tomatoes, mozzarella cream, Serrano chips… roast chicken fillet, lemon juice and coriander, multicoloured carrots decor… Baba cap, citrus fruit punch, Madagascar's vanilla chantilly. This experience has a cost, which is worth the unprecedented experience, if you can't afford the adventure regularly.
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