Cuisine:

• French

Brasserie Flottes Description:
From Piboul in Aveyron to Paris, it's been a long road for Gilbert Flottes and his wife Huguette. Their brasserie Chez Flottes behind the Hôtel de Crillon pays tribute to the Aveyron region with its bar, eggs mayonnaise, tête de veau, roasted chicken, meats of Salers, the saucisse à l'aligot, and its oyster bar. Their son Olivier's dream was to occupy the second floor and make it a little cocoon with an elegant décor and a sweet atmosphere---this offshoot is known as Flottes O.trement. An eclectic, original and appealing menu has been created by Frederick Grasser Herme, a food consultant well known for her respect of flavors, her resistance against preconceptions and her sense of provocation. Nicolas Vernier and Tino Verardo cook with loving care and their ingredients are beyond reproach: blanquette de veau de maman Flottes, sandwich à la truffe noire, carpaccio de veau de lait, jambon Iberique, poivre de Madagascar, os à moëlle au caviar, légumes d'hier cuits nature. Add to all this a beautiful investment in the wine cellar, which is very much appreciated by Parisians.


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