A new, very chic way to consider the brewery. Justin Schmitt and his team are eager to respect this typically French cuisine, revisiting it, but also offering traditional dishes, such as this veal head Orly sauce that was already on the menu of Crillon in 1910.
Regional products are honored and carefully chosen. Every week Justin Schmitt orders a half-carcass of beef, cooking each part with the intention of highlighting unusual cuts of meat with unique recipes. He also wanted to create a special corner, dedicated to seafood, emblems of the brewery kitchen. The Credo Bar offers a wide selection of seafood delicacies and even a unique variety of oysters from northern Brittany.
In fine weather, the Brasserie d’Aumont continues in the Cour d’Honneur and the Cour Gabriel at the Hôtel de Crillon.