The literary Goncourt Prize has been awarded in this mythical establishment since 1914 and the Renaudot Prize since 1926. Timeless and very much alive and kicking, it has a smart – meticulously revamped – brasserie interior. Alongside the classics (pâté en croûte, vol-au-vents), traditional French staples have been given a modern twist by new chef Thibault Nizard, who has trained with Alain Solivérès and Gérald Passedat.
- MICHELIN guide inspectors
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