Le Coq de la Maison Blanche Réserver une table

restaurant a little too traditional and vieillot both in the decor and in the kitchen... it doesn't deserve the price served to the addition.

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the setting immediately puts in the atmosphere of a good gourmet restaurant, excellent service perfect, the patio in summer is great, the boss plays his role well, nothing to say

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a very special setting see hyper kichdes roqs everywherea slightly invasive owner of dishes not too extraordinary if you like demoded and slightly glaucos places go there you will not be disappointed

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arriving to Paris after visiting Londoners and we find this small and delicious restaurant with original French food something that surprises my palate in a rude way, some dishes with a unique flavor that I had never tasted worth coming and trying, we appreciate the attention of the owner that besides helping with attitude to the tourists with an incredible kindness, if you are in Paris come to visit this place no matter if you are close or far, you will not regret it!

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beautiful brasserie style restaurant of Parisian tradition , has 5 or 10 mn maxi of the bld peripheral , and probably one of the best addresses of the Saint denis breast . the fish and shellfish are excellent ( knives , rare,)! the chosen oysters with a very special care . the persilted ham home and the marinated salmon are also at the party , and the delicious kidneys .. in short everything is interesting , and unmenu from the afternoon to week allows if you wish , not to spend more than if you had done so yourself , or even less ...

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lunch with colleagues. gastronomy of quality. the frame is old and deserves a good refreshment. The dishes are hearty, not to mention the desserts and especially a superb strawberry sandy.

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He's in his juice and it's nice! good cooking a menu every day, and a lot of space!!! especially in the evening ... a little expensive for no more incredible but I loved

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the best of the meal are the entrances: flight to the wind of ridges and cockroaches, knives.Alas the calf thigh came cold in our plates, but the burning dauphinois gratin was used to solve the problem.Bons agar and cantal, very classic opera. we come for the kitchen, the décor is atypical, especially the collection of cocks with rdc.

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