Facade and red drapes, crystal chandeliers, a cosy atmosphere of the 6th arrondissement family meals and fine terrace, we could say that nothing has changed at Le Théodore for nearly 20 years (anniversary next year). However, under the leadership of the chef Anthony Fusco, Le Théodore slowly makes the switch to a certain modernity while preserving its "classics". Thus, the loyal guests of the place - because the gourmet of the neighbourhood are loyal - can continue to enjoy the signature dishes of this bourgeois cuisine that the whole world envies us: traditional pâté en croûte (duck, calf sweetbread, calf liver, foie gras and pig), a homemade pike quenelle puffed in the oven and its cream of crustaceans, a grilled whole fish or the French beef fillet with saint-marcellin cream. Not to forget the famous Théodore profiteroles… Present-day and fresh seasonal menu with, in this spring, a gravlax-style marinated salmon, avocado and passion dressing, a duckling fillet served medium rare, strong gravy with honey and spices, and finish with a chocolate dome, caramel and peanuts "in the spirit of a snickers". Well-dressed wine list and impeccable service of a house between modernity and tradition.
Members' reviews on LE THÉODORE
Pas d apéritif proposé.
Plus de homard alors qu il figurait dans le menu remplacé par un foie gras insipide sans goût et même une proposition de pâté croûte...'on rêve en pour un repas soi disant festif.
Expérience a ne jamais renouveler
Plusieurs clients étaient mécontents voire furieux...tant pis.... pour ce restaurant on ne reviendra pas
If you are a foreigner and you are not French, you should definitely not come here, this is a place with really racist and retarded employees, especially the bald man, a really arrogant person, just because my three-year-old daughter touched the glass, he came and tried to hit her, you can already understand what kind of place it is from the comments and notes he received.
Trés bien reçu, servi aux petits soins.
Je recommande ce RESTAURANT les yeux fermés.
Un grand MERCi à toute l'equipe et surtout à MARCO le boss qui fait de cet endroit un lieu si particulier.