Yannick Alléno duplicates the concept of the Paris land under the Mutuality (5 th). It is at the Brogniart Palace that this happens, in an elegant brasserie decor at several levels: small lounges, chairs at the counter next to the open kitchen and high tables near the bar to rillettes and meats, the novelty that the big brother can jalouser. In addition to its now famous dishes, the Francilien Terroir (asperges d, cresson de Paris, cresson de Méréville, etc.), in a very good spirit Parisian titi (leeks, jelly eggs, gelée sole, agneau ham, endives ham, floating island, etc.), Yannick Alléno the villains in her new bistro. A laboratory dedicated to the manufacture of sausages (black sausage, veined ham, croûte, terrine, sausages) has been set up and the products are offered throughout the day to carry-on. As for the traditional rillettes (chicken, duck, lamb, mackerel, crab, etc.), they are found in ingenious and tasty recipes that are eaten on-site by the aperitif, or take home in a nice bag containing drinking and eating for 4.
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