Bœuf sur le Toit,Bœuf sur le Toit

Bœuf sur le Toit,Bœuf sur le Toit

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Location Bœuf sur le Toit / Paris / FRA
Minimum age Y.O
Duration 1 H
Group size UP to guests
Features Included drinks and equipment

Description

Lunch: 12 p.m. to 3 p.m.
Dinner: 7 p.m. to 11 p.m.

Since its creation in 1922, the history of Bœuf sur le Toit has been closely linked to a group of artists, musicians, poets and painters who gathered every week around Jean Cocteau – owner of the premises. Christian Dior, Coco Chanel, Francis Picabia, Picasso, Erik Satie, later Charles Trenet or Léo Ferré; these evenings gave rise to improvised concerts and artistic performances – so much so that the expression “faire un bœuf” was born within these walls.

A joyful, epicurean and inspired outfit: the new face of Bœuf sur le Toit, with interiors revised by Alexis Mabille, a multidisciplinary designer of his time, remains faithful to its initial score and places artists at the heart of the house. A Music Hall awaits them every evening around a program sponsored by the greatest. But before the show, the table! With the collaboration of chef Jean-Pierre Vigato, Le Bœuf sur le Toit awakens the great classics of the Parisian brasserie.

In the kitchen, the Bœuf sur le Toit showcases the great classics of the brasserie through a menu signed by chef Jean-Pierre Vigato. Lukewarm field leeks and vinaigrette, very large snails from Burgundy, beautiful sole meunière or grilled, Canadian lobster in white butter and saffron rice, cockerel with devil sauce, Charolais beef tartare or the traditional casserole dish of head of veal…

The Bœuf sur le Toit menu combines know-how and tradition, dares some daring choices, and promises to revive the dishes that have made the reputation of the restaurant since its opening – among them the shell and its beautiful seafood. of the season.

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