La Rôtisserie d'Argent

La Rôtisserie d'Argent's menu is a celebration of French culinary tradition, focusing on the art of rotisserie cooking and beloved bistro classics. The cuisine reflects the expertise and heritage of the Tour d'Argent family while maintaining the approachable, comforting character of neighborhood bistro fare. Every dish demonstrates a commitment to quality ingredients, proper technique, and respect for traditional French recipes.

The rotisserie takes center stage, with the restaurant's signature roasted duck from Maison Burgaud representing the pinnacle of the menu. This isn't just any duck—it's prepared with the same meticulous attention that made Tour d'Argent's pressed duck world-famous, but presented in a more accessible format. The bird arrives perfectly roasted, with crispy, golden skin and tender, flavorful meat that showcases why French rotisserie cooking has endured for centuries. The roasted chicken receives equal care, emerging from the rotisserie with crackling skin and juicy meat that proves simple preparations, when executed perfectly, need no embellishment.

Beyond the rotisserie specialties, the menu reads like a greatest hits of French bistro cuisine. The œuf mayonnaise exemplifies the French ability to elevate humble ingredients—perfectly cooked eggs paired with house-made mayonnaise create a dish that's far more than the sum of its parts. The quenelles de brochet André Terrail honor Lyonnaise tradition, with delicate pike dumplings served in a rich sauce that demonstrates the kitchen's technical prowess. The escargots arrive properly prepared with garlic and parsley butter, while the saucisse de canard showcases the kitchen's charcuterie skills.

For those seeking heartier fare, the côte de bœuf maturée represents serious meat cookery—a properly aged beef rib that's cooked to order and ideal for sharing. The menu also accommodates various appetites and preferences, though it's worth noting that vegetarian options are limited, as the cuisine firmly centers on traditional French meat and poultry preparations. This is unapologetically classic French cooking, where animal proteins play the starring role.

The dessert selection continues the theme of French classics executed with care. The île flottante—floating island—arrives as a masterclass in traditional French pastry technique, with pillowy meringue floating on silky crème anglaise, often finished with caramel and toasted almonds. The mousse au chocolat delivers rich, intense chocolate flavor in a perfectly aerated texture, while the crème vanille bourbon showcases the quality of ingredients with its pure, aromatic vanilla flavor. Pâtisseries from Le Boulanger de la Tour, including exceptional chocolate éclairs, provide additional sweet options that maintain the high standards set by the savory courses.

The cooking style throughout emphasizes proper technique and quality ingredients over innovation or fusion. This is French cuisine as it's been prepared for generations—honest, flavorful, and satisfying. The kitchen doesn't attempt to reinvent classics but rather to execute them at the highest level, allowing the quality of ingredients and precision of technique to shine through. It's an approach that resonates with both French diners who appreciate traditional cooking and international visitors seeking an authentic taste of Parisian culinary culture.