Frommer's Review
One of the more ambitious buffets, with a price to match -- still, you do get, even at the higher-priced dinner, a fine assortment of food and more value for the dollar than you are likely to find anywhere else. Plus, the Paris buffet is housed in the most pleasing room of the buffet bunch. It's a Disneyland-esque two-thirds replica of your classic French village clichés; it's either a charming respite from Vegas lights or it's sickening, depending on your tolerance level for such things.
Buffet stations are grouped according to French regions, and though in theory entrees change daily, there do seem to be some constants: In Brittany, you'll find such things as made-to-order crepes, surprisingly good roasted duck with green peppercorn and peaches, and steamed mussels with butter and shallots. In Normandy, there's quiche and some dry bay scallops with honey cider. The carving station shows up in Burgundy but distinguishes itself by adding options of Chateaubriand sauce and cherry sauce Escoffier. Lamb stew is a possibility for Alsace, while Provence has pasta to order and a solidly good braised beef. The salad station isn't strong on flavors, but the veggies are fresh, and there is even some domestic (darn it) cheese. You can skip the dessert station in favor of heading back to Brittany for some made-to-order crepes, but you might want to try the bananas Foster.
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.
