Cuisine:

• French

Antoine Description:
Located in Port Alma, this beautiful house opened its doors after a restoration of nearly a year. A modern décor creates a charming setting, however, it is the breath-taking view of the Eiffel Tower that really sets the stage for a beautiful evening. Aside from an open kitchen that stretches across the span of the dining room, the restaurant is equipped with an elegant bar, comfortable dark brown and burgundy leather chairs, charming curtains and a beautifully-lit ceiling. After being enveloped by the restaurant's interior, you will be happy to know that the cuisine is no less in comparison. Mickaêl Feval, who worked for Bernard Loiseau and is advised by Jean-Paul Duquesnois, invites diners to experience the fresh cuisine of the sea. Featured menu items include big scallops of Brittany a la plancha served with marrow and celtuce leaves (a vegetable with a flavor close to the asparagus) and garnished with lemon caviar as well as the Bouillabaisse of small coastal fish, the soup of small rocky fishes from the Mediterranean sea, perfumed with saffron of Quercy. On the menu you also find fish from the Atlantic, such as the sea bass of Audrienne, monkfish of Quiberon or Saint Pierre of Erquy. Our favorite is the sea bass of Quiberon with its scales, naturally grilled on fennel wood, for two persons. This establishment is the brain-child of both Antoine Vigneron who spent fifteen years as the head of the restaurant at the Bristol Hotel and his team. Service is effective and the wine list includes lovely references at reasonable prices.


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