17, av. Franklin-D.-Roosevelt
01 43 59 53 43
The inventor René Lasserre bought and transformed this place near the Champs-Élysées after the close of the 1937 Paris International Exposition. This luxurious mansion with its essence of romance, and a ceiling which on clear and balmy nights would open up on the star-studded sky of Paris became a magnet for the glitterati. Lots of famous chefs began their apprenticeships here, as well as Marc Haeberlin, Guy Savoy, Michel Rostang and Jacques Lameloise. Dine at the present-day Lasserre, if you want to experience the cooking of chef Jean-Louis Nomicos. For example, try the restaurant’s signature dish, the Pigeon André Malraux. The chef has interpreted the masterpiece with his own version to fit contemporary tastes, cutting the cooking time, reducing the amount of foie gras, and serving the tender squab meat with vegetables and fruits of the season. Taste also his creations such as the mentholated green peas in almond milk with osetra caviar, the crayfish crispy in the mouth and melting with the young lettuce, and the côte de veau perfumed with lemon and ginger. Besides housing the grand crus de rigueur, the wine cellar offers less prestigious but worthwhile vintages from the Rhône Valley, the Loire Valley, and from the up-and-coming area of Languedoc. The service in this stodgy environment seems a tad starchy. Lasserre may reach the highest rung among the top Paris restaurants.