Cuisine:

• French
• Sea food
• Brew, Pubs, Microbreweries

Garnier Description:
Facing the famous Saint Lazare train station immortalized by Monet, this chic, venerable institution is outfitted in an Art Deco style. Garnier was purchased in 1958 by the Menu family and is now run by George and Bertrand, two brothers of the third generation of the dynasty. In 1998, they hired chef Ludovic Schwartz who formerly worked for Joël Robuchon and Guy Martin. The cuisine is classical, based on right and precise temperatures, and features quality products. The sole meunière with confit lemon is served with a potato pureé thickened with slightly salted butter; the skin is golden and the meat is pearly. The grilled sea bass with sauce vierge and rice pilaf with caramelized onions, and the roasted cod marinated in herbs served with a green salad dressed with lemon and olive oil are both worthy courses. The restaurant is famous in town for its shellfish---here you'll find a very beautiful oyster plate with six varieties of oysters from Gillardeau and Utah Beach. The seafood assortment is extremely impressive and everything is of the utmost freshness. Ludovic Schwartz also serves some rigorously selected meats, such as Salers beef. The desserts stick to the best old pastry tradition, like amber rhum baba, bourbon vanilla cream, and tarte Tatin with mango. Jean-Luc Sebine, who has been working in the house for 35 years, is fully knowledgeable to recommend the best suited wine for your meal, like a Quincy du Domaine Mardon 2007.


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