This is one of the oldest restaurants in Paris. This restaurant is located in the Halles district, a 3-minute walk from the Relais des Halles. Marcel Proust, Sarah Bernhardt, Sacha Guitry, Pablo Picasso, Salvador Dali and Charlie Chaplin have all eaten here. Founded in 1832 and rebuilt in 1875, the restaurant is a listed historic monument. It features a fresco by Georges Clarin from Sarah Bernhardt’s mansion.
If the decoration is particularly well done, it’s far from being the only attraction of this address. You can enjoy sophisticated cuisine in a hushed atmosphere and served in the grand tradition of French hospitality.
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Spectacular Empire decor at l’Escargot Montorgueil
The Sarah Bernhardt fresco
The atmosphere is warm and cosy. The soundproofing is perfect. Designed in the spirit of 19th-century houses, the restaurant offers a large capacity spread over 3 rooms on a human scale.
Here and there, attention to detail is evident with decor that reflects the French art of entertaining.
The front-of-house team and kitchen brigade number no less than 12, all trained in the excellence of our gastronomy, which has been a UNESCO World Heritage Site since 2010.
Tables are tableclothed for evening service. Crystal glass, fine silverware, cloth napkins
Generous cuisine that invites sharing
The menu offers a good variety of traditional dishes. Snails indeed, which are a staple and served according to different recipes, as well as frogs legs, sweetbreads, lamb mice, filet of beef Rossini…
We came for lunch and to discover this institution as we shared several dishes: an assortment of 12 snails according to 3 recipes, a fricassee of chanterelles and perfect egg, a 7-hour lamb mouse with roasted eggplants, and roasted figs. This sinful intention is washed down with a rather powerful glass of Saint-Joseph, with peppery, licorice aromas.
We started with 12 snails: 4 with parsley butter, 4 with foie gras and 4 with truffles. You’re telling me! The snail lover in me was in heaven! The flesh is tender and not rubbery, the garlic of the parsley butter is discreet, and the balance of the foie gras with the snail is particularly successful. The truffle is also discreet, and its aroma is subtly combined with the snails.
We like the little slices of toast to rescue us from our temptation to reach for the sauce in the shell. The bread is toasted and slightly sweet.
We serve these gastropods with a fricassee of chanterelle mushrooms, in season. They’re very fresh, perfectly seared, and their forest flavor blends well with our snails. This first stage went very well, and we’ll remember it for the rest of our lives!
Pan-fried Girolles mushrooms, perfect egg, chanterelle mushroom and chive emulsion
Then comes this 7-hour lamb mouse with eggplant, cherry tomatoes, and spinach. This slow and low-temperature cooking reveals the tenderness of the meat and unveils a jammy, creamy, caramelized jus. A delicious dish.
The last movement of this melody is particularly successful with these roasted figs with raspberry juice, chantilly and crushed shortcrust pastry. A perfectly ripened seasonal product, a recipe with just the right amount of talent and simplicity to offer a particularly successful moment of sweetness.
To sum up, we had an excellent time. It’s a top-quality meal, made with very well prepared seasonal produce in an enchanting setting for a price of €65 per person. The contract is very fair.