In a previous iteration it was known as Antoine but all vestiges of that cold, modern space have been removed and replaced with a warm atmosphere reminiscent of the bistros of la belle époque.
After our customary coupe de champagne we dug into our starters. For M sautéed mushrooms topped with a poached egg and for me a beautiful variation on poireaux vinaigrette.
For our main courses we drank Vacqueyras from the Rhone. Monika continued her mushroom feast with poulet cocotte aux morilles au vin jaune
and I selected tournedos flambé au poivre-a classic rendition-all you need is a good butcher and that they have.
Our desserts were as a classic as could be Tarte tatin and creme brulée à la vanille bourbon.
All in all a very satisfying experience-I felt like i"d been eating here for years.
10 Avenue New York
Metro: Alma-Marceau
1 comment
Irvina Lew February 11, 2025
I enjoyed a similar quite wonderful meal in January (les poivreaux and steak aux poivres) and am thrilled with the restaurant. Our crepe suzette desserts were an appropriately exciting finale.