Parisian Restaurant

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Norwegian salmon, champagne sauce, Brittany garnish Huge sea bass glazed on the skin, vegetables rosace, white saffron butter Monkfish-tail, ratte potatoes and pears glazed with teriyaki, shallot crystallized Sauted Canadian lobster, chanterelles, thin emulsion Teriyaki glazed black-cod, perfumed black venerated rice and blue french endives Home - Restaurant Paris - The Menu - Design - After the diner - Late Night Dining - Useful information - Press Mass media is talking about - Photo Galery - Exhibitions - Mailing List - Agenda - Contacts - Site Map

Partenaires : The City Guide : Paris Restaurant