Maison Rostang - Carta

French cuisine classics are revisited in a very simple and amazingly tasty way. Service is perfect, extremely professional and never "too much". Wine's advices are extremely wise. That makes Maison Rostang one of the best place I have ever been. Go and enjoy!

Perfectly delicious. When i checked the pictures i was afraid to be starving after the lunch menu, i was wrong. It was absolutely delicious and exceptional. Quantities are perfect, such as the service and wine recommandation. "desserts intemporels" are just breathtaking!

Nearby the Arc de Triomphe, we couldn’t ask for more in this Michelin Star restaurant. The staff can’t be better – so kind and gentle… The food is great. Every dish is a delight to all our senses. The ambiance is very classy and makes us feel comfortable. The way they revisit the French cuisine classics is truly amazing. Ver carta

This restaurant is one of the very last ones in Paris being able to offer top French traditional cuisine.Nouvelle cuisine is great too but from time to time one would like to go back to tradition. Then you must go to maison Rostang.You must try the truffle hamburger and the "quenelle de brochet" (pike quenelle) that is just outstanding!Don't eat lunch before going and skip breakfast the day after, but do go!!!!!

From the moment you enter this restaurant, you know that this is a great place. The decor was very classy and the staff were well presented, polite and efficient. We had the set lunch menu which came with matching wines. The champagne that they served us, Pierre Gerbais was an excellent choice. Their menu was comprehensive and the food was delicious with great presentation. Overall, this place gave us a very high class and great dining experience.

If I was a regular at this establishment, or a Celebrity, or arrived in a new Rolls, then I would be attended to with more well..attention. If you are wearing an ordinary suit and aren't known then expect average service. The first time I went it was a great experience the second not so great. I would say if you haven't been go as the lobster with truffle as a starter is excellent (100 euro ach) and you can be sure of finding any wine you desire from 50 euros to 25,000 euros. Ver carta

Got dressed up and went to this classic michelin star restaurant. My freind and I both ordered a lobster salad which had one whole lobster meat on a nice color pallet like glass dish. For the main course we ordered pressed duck which was just amazing. We came back from a little day trip to Dijon and visited wineries that day, so I ordered a red Burgundy wine for dinner. The sommelier recommended a very nice one that didn't disappear against the very rich duck dish. When I went to the restroom and passed the kitchen, I saw Monsieur Rostang working in the kitchen. It was August when lots of French people take vacations. It was surprising to see the Man of the restaurant working. Very memorable...

It's our third visit within the past 7 years and I feel obliged to express my enthusiasm about this restaurant: Great choice french haute gastronomie cuisine, where you can choose a set menu or order a la carte. This time I tried duck foie gras poached in consomme as a starter which was absolutely delicious and light, sole fish with butter and lemon equally tasteful and finished with poached rhubarb and wild strawberries with creamed almond chocolate and pepper coulis. Excellent amuse bouche to start and a great choice of delicious bread rolls. Naturally, an interesting wine list, some of them quite affordable. And last but not least, the absolutely amazing service of staff with a delicate s...

I have been dining at Rostang's various restaurants since 1975, starting at la bonne auberge in Antibes. That's where I was first acquainted with the signature canette au sang (duck in its blood sauce). Ever since this has been my and my son's favorite. This time, however, it was the truffle season and the chef offered a special truffle menue to die for. We were treated to a five course medley of the most aromatic truffle enhanced dishes. For every course (from sea scallops to Bresse chicken and even the dessert) the waiter grated a shower of truffle shavings; he must have used at least three large truffles for our table alone. It was simply the mist aromatic truffle feast of my life, and ai... Ver carta