Drouant

The cuisine at Drouant represents the best of French brasserie cooking, where classic techniques meet seasonal ingredients and contemporary sensibilities. Chef Romain Van Thienen has crafted a menu that honors the restaurant's long culinary heritage while reflecting his own vision and the expectations of modern diners. His approach is rooted in respect for ingredients, precision in execution, and a deep understanding of what makes French cuisine enduringly appealing.

The menu showcases signature dishes that have become synonymous with Drouant's identity. The vol-au-vent Albuféra, featuring sautéed foie gras, stands as a testament to classic French technique—a dish that requires skill and timing to execute properly. The sole meunière demonstrates the kitchen's mastery of fish cookery, where simplicity allows the quality of the ingredient to shine. The tartare de bœuf, prepared tableside, adds an element of theater to the dining experience while ensuring each serving is customized to the guest's preferences. These classics anchor the menu, providing touchstones for those seeking traditional French brasserie fare.

Beyond these signatures, the menu evolves with the seasons, incorporating the best available ingredients. Dishes like cabillaud (cod) with artichoke poivrade showcase Van Thienen's ability to work with seasonal vegetables, while the inclusion of truffe mélanosporum during winter months demonstrates the kitchen's commitment to luxury ingredients when they're at their peak. The menu offers options for various dietary preferences, including thoughtfully prepared vegetarian dishes that receive the same attention to detail as their meat and fish counterparts.

The wine program deserves special mention, with nearly 2,000 references that include an exceptional collection of Rhône Valley wines. The cellar has been curated to offer both accessible options and rare bottles, with knowledgeable staff available to guide selections. This depth of choice allows for perfect pairings regardless of what you order, from a simple lunch to an elaborate multi-course dinner.

Desserts maintain the same standard of excellence, with offerings like the millefeuille à la vanille Bourbon and the playfully named "madeleine de Proust" (a reference to the famous literary passage) providing sweet conclusions to meals. The pastry work demonstrates technical skill while remaining approachable and satisfying rather than overly conceptual.

The restaurant's flexibility in service—from breakfast through late dinner, including weekend brunch—means the kitchen must excel across different formats and price points. The 48€ lunch menu offers excellent value, providing access to the restaurant's quality and atmosphere at a more accessible price point, while à la carte dinner service allows for a more expansive exploration of the menu. This range ensures that Drouant can accommodate different occasions and budgets while maintaining consistent quality across all offerings.