What is a Paris Brasserie?

It is a part of the French culture. With a vintage setting, a great atmosphere, professionnal service, straighforward dishes nothing can beat this kind of restaurant.

Stay open all day early in the morning until late at night!

The first brasserie was founded in 1968 by jean-Paul Bucher named Brasserie Flo.

Brasserie Flo is really the one I preferred. It’s hard to find down its passageway near the Gare de l’Est. But it’s worth it! Amazing decor with rich woods & staining glass. With an ambiance of Alsace (try sole meuniere, tartare, choucroute…)

Metro Château d’eau. 7 cours des Petites-Ecuries

La Coupole is a huge Art-Deco restaurant. It has been popular since Jean-Paul Sartre was a regular client. You can try fresh oysters. My favorite is the shellfish platter incredible big. I like too the choucroute (sauerkraut with sausages)

Metro Vavin. 102 bd Montparnasse

Julien known for its 1879 decor.The crowd here is a lot of fun. If you are in Paris during the fashion weeks come to eat here. Specialties stuffed lamb, cassoulet and to finish coupe Julien (ice cream with cherries) and profiterolles.

Metro: Strasbourg St-Denis. 16 rue du Faubourg St-Denis

Bofinger One of the oldest, loveliest and most popular brasserie. Fabulous Art Nouveau glass cupola. Amazing decor just off the place Bastille. Seafood choucroute, lamb.

Metro Bastille. 7 rue de la Bastille

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The food we eat in a Parisian Brasserie!

The typical brasserie fare of choucroute (sauerkraut in Germany).

Finely sliced, Fermented white cabbage is a specialty from Alsace, East region of France border of Germany.

Served with a variety of sausages like Frankfurt,Strasbourg, Montbeliard sausages and boiled potatoes.

The new choucroute is prepared with smoked fish, seafood and creamon top of the sauerkraut.

Specially for seafood lovers, the huge platter of seafood fresh oysters, shrimps, lobster, will for sure pleased them!

Maybe in summer you'd prefer a Sole Meuniere. A classic French dish.

The fish is cooked in a pan fried butter. In classic service, we bring the whole sole to the table and boned by the server.

The Best desserts:

Profiteroles au chocolat. A choux pastry inside a filling of cold whipping cream with a hot chocolate sauce on top. Do not miss it!

Crepes Suzette is a typical French dessert. Crepes flambees in a sauce made with orange juice, grand-Marnier liquor, grated orange peel, butter and sugar. Most of the time the crepes are fambees in full view of the guests in Paris Brasserie.

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