TERROIR PARISIEN BOURSE
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Restaurant in an elegant brasserie setting offering dishes that highlight the Parisian terroir.
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.
Members' reviews on TERROIR PARISIEN BOURSE
The pheasant terrine as a starter very average, was savoury too much.
Fillets of saint stone very well but drowned in one sucks with uninteresting morels that on the contrary killed the dish.
For dessert, a brioche too dry French toast.
My friend fell better smokes salmon delicious starters and a perfectly cooked bar.
Wine too expensive hair: the saint Joseph has € 60 was not worth them
Charming welcome and service. Dine in the bar is a good idea. In short, we recommend this restaurant that does not cheat goods.