Trendy
Le 26 octobre 2011 par 
1728
Trendy
Our new winter menu 2011/2012, by Géraldine Rumeau, head chef.
Our news: a braised pheasant mille feuille as first plate, a magnificent turbot filet, braised with its velvet swimming crab emulsion, a Mallard duck filet in its crust of spices and duck leg confit, or an exceptional tournedos of Iberian pig, marinated and roasted.
Of course, all our classics remain in our menu: filet de boeuf à la gravlax, tuna fish tartar or a nice rib from Simmental, marinated, for two guests.
Our cheeses are maturated by Philippe Alléosse in Paris and Renée & Renée Richard in Lyon.
The deserts are homemade and our pasties, the fruit of an exemplary and quality partnership with Arnaud Larher, whom international image is continuously increasing, and in particular in Japan.
Discover our menu on www.1728-paris.com
Opened from Monday to Friday for lunch and dinner
Saturday for tea time and dinner
It is advisable to book + 33 (0)1 40 17 04 77
Hôtel Mazin La Fafette, 8 rue d’Anjou, 75008 Paris
mail : 1728@1728-paris.com
Publié dans Actualités du 1728 | 