M Restaurant
6e (Foch)
Julien Gautier's long-running 6e table for confident seasonal cooking
Place des Célestins room with serious pedigree and a 1,000-label cellar
Florent Poulard trained at Alain Chapel, Guy Savoy, L'Arpège and Daniel in New York before opening his own room on Place des Célestins in 2017. The cooking is forthright and produce-led, ravioles of local poultry, langoustine in a jus of its shells, framed by polished service and a cellar of around a thousand labels. It reads gastronomic but the prices and ease keep it on the modern-bistronomy side of the line.
Akşam fiyatları yükselmeden önce akıllıca giriş yolu öğle menüsü. Hafta sonları kapalı.
Γρήγορες απαντήσεις για το Monsieur P, κρατήσεις, ωράρια, dress code και επίπεδο τιμών.
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