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La Table du Lancaster

La Table du Lancaster

2016
Address :
7 rue de Berri F - 75008 Paris75008Paris
Phone :
01 40 76 40 18
E-mail :
restaurant@hotel-lancaster.fr
Website :

Cuisine Modern cuisine

Menu 65 € (lunch), 115/205 € - Carte 135/155 €

All the exclusive and confidential atmosphere of a grand hotel restaurant, especially as it is the Lancaster... The moment is all the more special in that the young chef, Julien Roucheteau, creates brilliant cuisine. Impeccable in its display of technique, subtle in the way it interweaves textures and flavours, to show off the exceptional ingredients. Elegance personified.

Useful Information

Main services

  • A particularly  interesting wine list A particularly interesting wine list
  • Meals served in garden or on terrace Meals served in garden or on terrace
  • Air conditioning Air conditioning
  • No dogs allowed No dogs allowed
  • Private dining rooms Private dining rooms
  • Restaurants offering valet parking (tipping customary) Restaurants offering valet parking (tipping customary)

    Public transport

  • George V

Payment options

  • American express
  • Diners Club
  • Visa
  • Master card

Opening hours :

Closing: saturday. Contact the establishment to check this information.. Contacter l'établissement pour confirmer ces informations.

Ratings summary

La Table du Lancaster

Score average

7 opinions

4/5

Review

Summary of opinions

  • excellent (4)
  • good (1)
  • pleasant (2)
  • adequate (0)
  • poor (0)
  • bad (0)
    • La Table du Lancaster

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      fraak

      5/5

      Review information

      • Language: fra
      • Position : As a couple

      Pros

      Expérience formidable. La cuisine est tout aussi exceptionnelle que le cadre. Très bon rapport qualité prix le midi!

      Cons

      Dommage que le restaurant soit fermé le week-end

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    • La Table du Lancaster

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      jvern

      5/5

      Review information

      • Language: fra
      • Position : As a couple

      Pros

      Accueil très sympathique de toute l'équipe. Cuisine transcendée par sa simplicité. Nous avons goûté un filet de barbue cuit à la perfection (poché à la verveine), fondant, agrémenté d'une émulsion verveine-olive et accompagné d'une excellente purée de céleri.

      Cons

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