L'Auberge Bressane

Rating: 12
Author: Gault&Millau

75007 PARIS

12/20
Gourmet Restaurant

5 PHOTOS

Chef: Jean-Marie Vetier
Cooking: French | Traditional
Services: Access for people with disabilities | Valet parking
Style: Casual | With family | With friends

Gault&Millau's review 2026

There's little or nothing missing: the waiters in their white shirts and jackets commenting on the bustle of the street, the clientele of regulars, many of whom were born during the Third Republic, a foodista straight from Tokyo who has come to taste French tradition as it is sold abroad and who clearly seems to be wondering what she is doing there, butter in individual portions, Vichy tablecloths and a menu as long as a never-ending day, featuring bouchée à la reine, chicken with cream and morel mushrooms, veal kidneys à la Dijonnaise and even crayfish à la Lucien Tendret, a recipe that has all but disappeared from our restaurants today. Desserts in the same vein (the baba au rhum lacks character despite its good cream and successful cooking), very classic cellar.