La Régalade is open 7 days a week for lunch and dinner. The restaurant is located 5 minutes away from the Relais du Louvre. On Sunday, it offers a very gourmet brunch which will keep you satisfied until dinner and will free your afternoon for the activities planned.
The chef, Bruno Doucet, trained with Jean-Pierre Vigato (1-star chef) and Jean-François Piège (2-star chef). In 2004, he bought the restaurant of Yves Camdeborde (3-star chef), "La Régalade" located in the 14th district and opened La Régalade Saint-Honoré in 2013.
Influenced by the cuisine of his grandmother who taught him how to prepare his hunting meals based on game, Bruno Doucet offers a menu that balances between a refined gastronomy and a few revisited regional dishes. Creative, his cuisine if renewed and seasonal, and respects and valorizes products of talented producers.
The space is divided into a first room and a back room.
The restaurant also has a 16-place dining room upstairs which will be welcome to a group of friends or colleagues:
The menu is selective and balanced, with a proposal of 5 starters at 12€, 5 dishes at 25€, and 5 desserts at 10€. The starter-dessert combo is 39€.
You may be lucky enough to be able to choose the terrine, which in autumn and winter is offered at will, accompanied by its crunchy pickles:
There are creative dishes such as an cold tomato soup with Espelette chilli, fresh goat's cheese and olive oil, old-fashioned carbonara celery spaghetti, and more rustic dishes like this famous farmer's pig breastfrom Ospital, crisp rind, served for this season with multicolored carrots and sage juice:
The dishes are equipped with rotisserie rolls allowing the chef to offer beautiful pork or roast poultry.
As for the timeless dishes, there is a rice pudding with milk and vanilla, served at will with caramel salted butter. The grain is slightly elastic and the vanilla coating is creamy:
It would be difficult to not talk about the magnificent Brunch proposed at 35€:
-A well-stocked buffet of starters (dry sausages, Guémené sausages, radishes, celery reminiscence with crabmeat, avocados garnished with crabmeat and sugar, country terrines, and rabbit ...)
-The meal of the day
- Grandma's desserts