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Restaurant with a menu that honors the French terroir by offering well-dressed plates.
What an idea to name a restaurant Le Vieux Crapaud… First of all because La Grenouille does not always encourage some to push the door, but this just takes the cake! Thomas Boutin enjoys it when people tell him so. This former student of a business school which changed way to enter Ferrandi then the High School of French Cooking and got his training in beautiful addresses like La Régalade of Bruno Doucet and Le Park Hyatt Vendôme. All that remains? An unmistakable talent and a canaille menu that honors the French territory. You can start festivities with crispy pig ear or a sea bream tartare with avocado and with mango, it is fresh and original. Nicely presented copious plates such as linguines with basilic and prawns, Salers' meat sirloin and reduced juice with savory or the beautiful Brittany turbot with white butter with tonka bean. You can end with baba, a soup of strawberries or roasted pineapple for dessert.
Members' reviews on LE VIEUX CRAPAUD
Jak wrócę do Paryża koniecznie odwiedzę to miejsce dla mnie to 30/10.
Polecam nie da opisać co przeżyliśmy. Ja kocham takie knajpki z klimatem, a tam był klimat miłości dla gości i do jedzienia co się czuło ????