Jean-François Piège advocates more and more for a degreased and vegetated diet and we discover at Clover Green a gastronomy veggie both healthy and greedy that changes with the seasons: blanquette of vegetables, herbs and cereals, spaghetti chestnuts or buckwheat accompanied by scallops or beautiful poultry … divine.
Bernard Loiseau was one of the first Grands Chefs to create a Bistrot in 1999 where you can taste his cuisine at more reasonable prices than in his 3 Stars de Saulieu.
Since his death, it is the chef Pedro Gomes, with the complicity of Patrick Bertron, who revisits the Burgundy classics, for a tasty and light tasting. Some of Bernard Loiseau’s recipes are always à la carte, like the Morvan ham. But the chef is also keen to adapt to the new demands of his clientele, with light dishes giving pride of place to vegetables and fish steamed. With of course a large selection of Burgundy wines.
Under the historic glass roof of the Hotel Lutetia brought to light and in color by Fabrice Hyber or in the Art-Deco patio, the Saint-Germain is both a restaurant and a real place to live throughout the day.
The chef, Benjamin Brial, says of his cooking that it is inspired by all his travels around the world, but it also proposes to a more hurried customers an excellent Carte Bistrot.
For the Tea time, a spirit both Germanopratin and British with a selection of mini sandwiches but also very French pastries !
The sole Parisian representative of the Arts and Crafts movement, Les Climats is a mythical venue with its classified Art Nouveau architecture.
The bar boasts a spectacular selection of Burgundy red wines and both traditional and utterly creative cuisine by Julien Boscus, who worked under Yannick Alléno and Pierre Gagnaire.
Not just a restaurant, Da Rosa is also a delicatessen, a laboratory of flavors known to fine gourmets. Here you can find the products of great chefs such as Hélène Darroze or Joël Robuchon, but also the best hams, foie gras, cheeses, teas and caviars, take them home, have them delivered or taste them on site.
Several spaces and lounges, each with a different atmosphere: a first space for 14/15 people at a table for two, three or four people, and following on, under a small, very Parisian glass roof, a small room for 10 people. Then a living room, facing the totally open kitchen, and a little further away, in total discretion, the “Voyages” living room which can be privatized for around twenty people.
The most illustrious café in Saint-Germain-des-Prés. It was the favourite spot of the intelligentsia of the 30’s, from Surrealists to editors, artists and filmmakers and it became the meeting point of post-war Existentialists. There gathered Simone de Beauvoir, Jean-Paul Sartre, Boris Vian, writers and artists such as Ernest Hemingway, Juliette Gréco Brigitte Bardot, Roman Polanski, Françoise Sagan, Romain Gary as well as the world of fashion. Nowadays the Café de Flore still caters for a subtle blend or artists, writers, intellectuals, politics and anonymous people.
This is the goto Thai Restaurant for everybody who is anybody in Paris! Thiou’s refined and creative cuisine, his innovative associations and famous ‘Crying Tiger’ made the place notorious.
A mythical an unmissable venue that concentrates all the essence of Saint-Germain. There, one sips a glass of champagne or a mojito at the bar then dine with the heady scent of lilacs and the sound of piano jazz in the spring.
Enter the kingdom of William Ledeuil, the inventor of Fusion Food. This renowned chef loves to find new ways to constantly stimulate our taste buds by creating genius and one-of-a-kind associations without using salt, flour and butter like one traditionally would. Yuzu, ginger, guava, lemongrass, sesame and wasabi are the condiments that titillate our palates with the taste of this boundless gastronomy. A truly unique experience.
A bit of North American gastronomy in a chic and cozy decor or on the magnificent patio when the weather is nice. We taste a lobster from Maine or a crab from Maryland, we eat a good hotdog, an organic burger or a steak from Colorado to finish with a cheese cake. Without forgetting the tradition of the doggy bag when leaving !
This is one of the favorite bistro addresses of Germanopratin people. After Fish, la Boissonnerie, Cosi and Freddy’s, the American Juan Sanchez and the New Zealander Drew Harré wanted to create, still in Saint-Germain, a place dedicated to healthy and seasonal cuisine, with many raw foods, fish and seafood and little meat. Soups, gazpachos, tartares, carpaccios and other ceviches are therefore in the spotlight. Eric Trochon, Meilleur Ouvrier de France 2011, and his team, concoct all this in front of us, in the kitchen open to the room.
In a zen and warm decor, traditional Japanese cuisine concocted by Chef Naoto Masumoto. On the menu, Ingen Bainiku Ae, crunchy green beans with pieces of Japanese plum scallops, Goma Tofu, cold sesame tofu, homemade Tsukemono, crunchy pickled vegetables, or Ohitashi vegetables marinated. Sashimi of course, but also tempuras, vegetable and shrimp fritters, or a Gyu no wafu steak, Japanese-style beef with Ponzu sauce.
But the chef’s great specialty is the Soba, buckwheat flour noodles prepared on site and which he offers hot or cold, with different accompaniments: duck breast, tempura, in soup with scallops or good again with Japanese daikon and chanterelles.
Monday – Satueday : noon – 2.00 p.m and 7.30 – 10.30 p.m
Closed Sunday
