Ducking into this brasserie is like stepping into a Parisian past where the chef-owner hosts you and serves you the best of his Grandpa Henri’s rustic, hearty, traditional recipes.
Reservations are done online, but you have to call the restaurant first. An SMS will be sent to your smart phone, and a link will be sent to you to key in your reservation. The appetiser of baked pork terrine with duck liver is a rustic, but hearty and flavourful choice. The pork hot pot with cabbage and vegetables is served piping hot and peppery. The fish quenelles with crayfish sauce features perfectly-shaped pike mousse batons which are amazingly soft poached in an aromatic, luscious crayfish bisque.
Grandpa Henri’s fish quenelles with crayfish sauce
Grandpa Henri’s traditional onion soup
Grandpa Henri’s baked pork terrine with duck liver (Pâté en croûte)