Building on the cooking favoured by Michel Rostang, Nicolas Beaumann creates dishes combining traditional cuisine and creative execution. Scoring, piercing, preserving...so many terms reflect his work to glorify the produce and his adaptation to the property's existing expertise. Beyond a simple hallmark of flavour, his cuisine reflects the Rostang spirit: flavoursome dishes with the emphasis on the produce, meticulously cooked, and with distinctive sauces.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 EUR = 1.17 USD
Gourmet restaurant: lunch from Saturday to Monday and Sunday evening. “Le Bistrot d'à Côté Flaubert”: lunch from Saturday to Monday, Monday evening, Sunday evening.
Discover the restaurant
Chef Michel Rostang celebrates 30 years of inspiration, taste and passion for fine dining. His cuisine is a reflection of his personality: simple and generous. Anyone who has visited his restaurant knows that his pairings of classical and modern flavours are indeed the epitome of perfection. His sole meunière with its shellfish marinière or the mythical pike quenelle à la Jo Rostang are just some delicious examples, not forgetting the exquisite hot tart with bitter chocolate. There is even a truffle sandwich, that you simply eat with your fingers. Rostang’s cellar, with more than 1,500 outstanding wines, is certainly one of the most prestigious in the capital.
Member Relais & Châteaux since 1982