Duck pâté pie, cabbage stuffed with "foie gras", saddle of lamb rubbed with paprika… At the Molitor brasserie, Chef Grégory Gbiorczyk awards a place of honour to French gastronomy while tweaking it with a fine modern touch. Excellent, including desserts proposing treats such as a little gem of a tart with vanilla from Madagascar and a "forêt noire" you will be delighted to see back on a menu.
