Trays of cheeses three in number are sumptuous

Aasian shadow of the Castle found restoration benefits widely the benefits generated by the local historical heritage, without this succumb to the temptation of tourist trap. Single table this city aristocratic and bourgeois, the three steps, installed in the enclosure of the luxurious hotel Trianon Palace & Spa, breaststroke tourists and notables. The dining room offers a dose of dress without ostentation with a view of the area of the royal castle bonus. Gerard Vié, head of the old school, knows music and held his rank, in issuing a kitchen smart and without excess of extravagance.

Fricassee of wild snails with frogs in bone marrow and timbale chards and chocolate of the Libertines triple vanilla and accompanied by Amber of a button to the musc as tasted Marie-Antoinette us have particularly attracted, while we were also tempted by the farmer veal roasted piece pink sea urchins and the Hare at the Royal. Trays of cheeses (three in number) are sumptuous.

Inside the hotel, Café Trianon (which does not handle Gerard Vié) offers a cuisine close enough to that of a bistro. The head is associated with Philippe Letourneur Potager du Roy restaurant located almost opposite the garden of the same name. Menu découverte à 33 euros is to be seized: millefeuille of grilled vegetable salad dressing anchovy, cake of mushrooms cream parsley, duck breast roasted candied turnips, spinach and almond thick calf's liver, etc.

The step Gourmande (Porchefontaine), restaurant decor of rustic Inn, which serves as a neat kitchen always moving, like business. The slate of the day, crème Du Barry quenelle of caviar herring, nuts of saint-jacques in dress of potato and watercress puree, and finally Frecinette banana and coconut tart with vanilla pod ice, flat clever and balanced, have filled our appetites.

Subtle fusion

In the St. Louis District, the Harmonium of Thibaut Debain widening its Groove. The Versaillais appreciate the warmth of the welcome, the friendliness of service and cuisine of chef, modern and juvenile. Tempura of tail prawn shop suey of vegetables to soybeans; end Yarrow to the two goats and wild Arugula; Roasted yellow place Tenderloin, fried basmati rice with vegetables; When grilled with "fried spicy... The map plays the "merger" with subtlety and rigour. It is Sabine Debain, pastry formed at Guy Savoy, and Pierre Gagnaire, which develops good desserts.

The shade of the Sainte-Geneviève Church, Aparthé, both restaurant and tea room, put on the charm, with its large Wicker armchairs. Card eats to all racks: Classic, modern, fashion, etc. Egg shell mouillettes, sardine in his box, sushi, tartare sandwich club, various salads, red, etc. With such will seduce, is therefore easy to understand the success of the House.

Open recently the Saint-Julien, placed between the great common and the Saint of the Cordeliers, has treated its façade and Interior. Two brothers with a solid experience of the bistrote are in operation. At the map, the traditional, dressed in a touch of modernity in a light wine bar.

Market, finally, the tide of Versailles is the recognized marine table. Oysters and clams, cod salad dressing of meat in the Apple, saint-pierre grilled Tenderloin, and menu of the market are happily in the plates.