Phone +33 (0)1 43 59 02 13
Type of Cuisine French
Chef Christophe Moret
Number of Covers 78
Price Range £££££
Lunch 12.00 - 2.00pm Thu-Fri
Dinner 7.00 - 10.00pm Tue-Sat
The Lasserre restaurant on the Right Bank of the River Seine, opposite the Palais de la Decouverte is regarded as something of a gastronomical institution in Paris. Before World War II it started life as a bistro founded by René Lasserre, but over the years it has grown in stature and is now the holder of two Michelin stars. Many famous faces such as Salvador Dali, Audrey Hepburn, Maria Callas and Marlene Dietrich have come through its doors, but current diners are likely to be young British royals, celebrities or diners with a serious passion for food. Be escorted by liveried staff to the first floor Neo-classic restaurant in a padded lift, where you will find a room two stories high with a mezzanine on either side. There are beautiful St Louis chandeliers, tall arched windows with elegant drapes and a stunning ceiling painted by Touchagues, that can be opened when the weather in warm. Tables are well-dressed with gold-edged crystal glasses, silver candelabras and flowers complete the elegant picture.
Christophe Moret is in charge of the kitchen and there have been many other famous chefs who served their apprenticeship here, such as Guy Savoy, Michel Rostang and Jaques Lameloise. Moret has created an innovative menu with entrées such as Imperial caviar with peas and almond and crawfish and small wild mushrooms with lemon verbena emulsion salad sprouts and vegetables. Follow on with steamed lobster, honey, coriander flower and chanterelle mushrooms, claws stuffed with coral or young pigeon with duck foie gras, gingerbread with caramel, carrots and peas. Proceedings conclude in similar style with desserts like chocolate with praline, chutney and lemon sorbet and souffléed chocolate tart. The wine list is a truly monumental tome of some 160,000 bottles. Lasserre offers a truly remarkable dining experience in a fabulous setting.
Also featured in: Michelin Guide, Zagat.
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