Bar et B?uf

Frommer's Review

This restaurant is one of the many jewels in the crown of superchef Alain Ducasse, who is, according to many critics, both a culinary genius and the orchestrator of an upscale international assembly line. Gael Greene has referred to him as "Robo-Chef," and a small number of increasingly vocal critics complain about "franchise sprawl." You can still get a genuinely good meal here, even if none of it is prepared or even supervised by Ducasse. Bar et Boeuf is an upscale Gallic reinvention of a surf-and-turf restaurant. The only fish here is sea bass (bar), and the beef is perhaps the most cosseted and fussed-over meat in France. Examples include filets of sea bass with citrus marmalade and an assortment of species of braised celery; filet steak with Sicilian herbs; beef Wellington; and beef with a sauté of taggiasche (Italian) olives and wine glaze, served with fried spiny artichokes. The most lavish dish is tournedos rossini layered with foie gras and truffles, served with a tartare of truffled foie gras and pan-fried exotic mushrooms.

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.

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