Au Père Lapin

Rating: 13.5
Author: Gault&Millau

92150 SURESNES

13.5/20
Chef's Restaurant

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16 PHOTOS

Chef: Guillaume Delage
Cooking: French
Services: Terrace | Valet parking

Budget (€)

Indicative price per person (excl. drinks)

Gault&Millau's review 2026

165 years old. Sometimes battered, heckled and pushed around by chefs with no great talent or little regard for the quality of the produce, this table has been given a second lease of life with the arrival of Guillaume Delage. Having worked with Michel Bras and Frédéric Anton before seven years with Pierre Gagnaire, who eventually let him go to open his bistro Jadis in the 15ᵉ arrondissement of Paris, he is now an Altoséquanais. An immense technician and outstanding saucier, he has put Père Lapin back among the best tables in the département. Over the years, work after work, adjustment after adjustment, he has turned this address into what we now call a contemporary auberge. Relying on producers, including some from the Paris region and Suresnes, Guillaume Delage offers a varied cuisine that perfectly follows the seasons. To his ever-changing menu, he adds new suggestions every month, allowing loyal customers to indulge in new dishes devised by a chef who gives the impression of having fun in the kitchen, while maintaining perfect mastery. Witness this pâté-croûte of game birds and foie gras, this tourtière of mallard and foie gras, game bird jus served for 2 but which could satisfy four guests, and finally this Paris-Brest, a great classic perfectly executed. The enthusiasm of the wait staff matches the joy of these dishes. The extensive wine list suggests that all the vineyards are represented... and they are!