Michel Rostang : the first starred Parisian Chef to open a bistrot
He has managed to make the most of wonderful locations by creating traditional bistrots combining a welcoming and warm atmosphere with a classical but new cuisine. The Flaubert opened in 1987, just around the corner of the gourmet restaurant, is a former delicatessen and even refurbished has kept all its genuineness.
A traditional “bistrot” cuisine brightened-up and generous
The Flaubert offers a high-quality and regional cuisine inspired from the Rhône Valley (Lyon, Savoie and Provence) which is a dear area to Mr Rostang. It blends traditional dishes and creations with more unusual flavours: Pumpkin velouté with roasted pork belly and toasted hazelnut; Roasted chicken from Bresse “Miéral"; Red mulet filets pan seared with tapenade, chorizo and piquillos risotto; or Michel Rostang’s famous chocolate custard cream.
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Nicolas Beaumann, the chef of the restaurant Michel Rostang, blocks off this creatif place willing to put his cuisine on the forefront: a cuisine which managed to last centuries as well as to renew itself without giving in to fashion trends.