The brasserie at the Ritz Hotel: three rooms, three atmospheres; the confidential, cosy interior, the Belle Epoque glass roof bathed in light, and the terrace outside winter. The atmosphere is hushed and refined, the welcome chic, the prices palatial, alas, with the codes of service, attentive without being intrusive but rather condescending. The menu is classic, with a seasonal touch on certain dishes such as the starter of the day, fillet of sea bass with celery butternut millefeuille, and the pastry platter by François Perret. A pleasant experience, for a glass of champagne, an aperitif or a pastry.