Chartier

Frommer's Review

Opened in 1896, this unpretentious fin-de-siècle restaurant is now an official historic monument featuring a whimsical mural with trees, a flowering staircase, and an early depiction of an airplane (it was painted in 1929 by an artist who traded his work for food). The menu follows brasserie-style traditions, including items you might not dare to eat -- boiled veal's head, tripe, tongue, sweetbreads, lamb's brains, chitterling sausages -- as well as some old-time tempters. The waiter will steer you through such dishes as boeuf bourguignon (braised beef in red-wine sauce), pot-au-feu (combining beef, turnips, cabbage, and carrots), pavé (a thick slice) of rump steak, and at least five kinds of fish.

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.