Au Père Lapin - Menu

La Bauhinia

➤ 10 Avenue d Iena | Shangri-La Hotel Lobby Level and Mezzanine, 75116 Paris, France, 75016

Français • Européen • Asiatique • Végétarien

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"Entrez dans l'univers de ce splendide palace !Le Restaurant est situé après la Réception de l’hôtel ce qui vous laisse le temps d'apprécier l'ambiance du lieu. Un cadre idyllique, un accueil courtois, un service très professionnel, discret, à l'écoute et attentionné. Des plats à la présentation artistique et aux saveurs raffinées, surprenantes et recherchées. Une cuisine à la hauteur de l’hôtel et du meilleur standard !Une superbe soirée...Nous y reviendrons avec grand plaisir.Merci pour cette belle soirée !"

La Villa

➤ 43 Boulevard De La République, 92210 Saint-Cloud, France, French Republic

Vin • Pizza • Bière • Français

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"The Villa turned out to be an unexpected surprise. It's co-located with the Mercure hotel in Saint Cloud, and many locals frequent the establishment. It has some of the best traditional French cuisine around. Dinner isn't served until 7:30 pm, but I dined there two evenings during my trip. The maitr'de serves double duty as the only server, so it can be a bit slow when it gets busy. Set aside at least two hours for dinner and enjoy the experience. It also happens to serve the breakfast for hotel guests. It's pretty much the same every day but includes a wide variety of foods to suit many pallets and diet needs. It includes eggs (poached and scrambled), bacon, sausage, pancakes and crepes. There's an assortment of fruits, cheeses, cold cuts and three cold cereals with numerous toppings available. They also have yogurt, five or six different breads and pastries and multiple chilled juices and hot coffee. The dinner menu is limited to whatever the chef has concocted for the day. There's usually a meat and a fish and vegetable offering. The first evening I started with a salad of simple dressed greens and a piece of toasted multigrain bread topped with cream cheese, smoked salmon, roasted tomatoes, thin slices of apple and tangerine. An unusual but surprisingly tasty combination. The main dish was roasted lamb served with perfectly fried pomme frittes. The lamb was a little on the tough side, but tasty and well presented. At the suggestion of the waiter, I paired the meal with a 2017 Minervois called Riussanelle. The coffee and current notes went very well with the dinner, and was so good I enjoyed it with my meal the second evening as well. That included vegetable egg rolls, roasted vegetables and a cut of lean steak that was quite tough by American standards. The dessert was a pastry with custard and a slice fig. Apparently the chef was feeling generous and creative because the waiter walked out at least two other complimentary desserts for every table that evening. Why go out for good food when it's right in front of you. I will definitely return here again."

Cafe d'Angel

➤ 16 rue Brey, 75017 Paris, France, Paris 17e Arrondissement

Cafés • Européen • Français • Fruit De Mer

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"a charming and friendly team, a leader with little care, a welcome to the top! On the kitchen side, flavours that you don't seem to be associated with the house, a treat for taste buds! not to mention the madeleine in the proust coffee! :) we will return to our next betting passage, that is certain!"

Bustronome

➤ Eiffel Tower & Western Paris, 2 av Kléber, 16e, 75016, Paris 16e Arrondissement, France

Pizza • Sushis • Européen • Restauration Rapide

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"We has dinner ther with some friends who were visiting Paris for the Week-end. Good food and excellent service. it has been really appreciated by our friends, we spend a very nice moment and it was an excellent way to discover Paris main monuments"

Galeo Tartares

➤ 8 Rue Marius Jacotot, 92800, Puteaux, France

Salades • Mexicain • Français • Européen

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"I have already said long in a previous notice all the good I thought of the Galeo Tartare which became a must of Puteaux in a record time just a few months). But I am NOT a meat spreader, even a knife, and the Galeo is the uncontested specialist. Would I be maso? That's all. The chef is first of all an excellent pro and offers you many other options than the meat tartare, depending on his mood and the market of the day: soups, salads, grilled meats, salmon tartars, ceviches, andouillettes, vegetable accompaniment, and I pass. Each time, it is a faultless one: product quality, precision, cooking, flavors, sauces, presentation, mixing of consistency and colors. While I came especially to taste a good old tin, I gave it to my curiosity and the mischievous eye of the patron saint for a dish of the day shifted in this Mecca of meat: a brandade of cod and salmon! Result: simply the best brandade I've ever tasted... Yann transforms everything he touches into culinary delight, so it is said, if he becomes vegan, I will brush with him, it will necessarily be excellent..."