Le Moissonnier

Frommer's Review

This charming brasserie is steeped in the aesthetic and culinary traditions of the early 20th century, with mirrors, cove moldings, dark paneling against ocher-colored walls, bentwood chairs, and tiled floors. Here you'll enjoy the carefully crafted cuisine of Chef Eric Menchon. Menu items change with the season and the inspiration of the chef but are likely to include risotto with almonds and truffle oil; crayfish sautéed in vanilla oil; carpaccio of turbot; and a house specialty that combines braised filet of goose breast with tarragon and strips of gooseliver, and is served with prosciutto-studded mashed potatoes. Salads and fresh fish are all delicious, as are the sauerkraut and a Toulouse-inspired version of cassoulet loaded with pork, small sausages, and white beans.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.