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Drouant : The most literary restaurant in Paris

Founded by the Alsatian Charles Drouant in 1880, this restaurant is one of the ten oldest in the capital. Since 2006, it is also run by an Alsatian, the three-star chef Antoine Westermann. With Michel Bras, Bernard Loiseau, Guy Savoy and Alain Ducasse, he is among the greatest in French cuisine.This mythical address is a 7-minute walk from the Relais Saint Honoré.
 

 
Antoine Westermann


This place is emblematic not only for its antiquity, but also because it is the seat of the oldest and prestigious literary prize: Le Goncourt. This award, created in 1904 and recognized around the world, is awarded every year in November in the restaurant.

Every first Tuesday of the month, the Goncourt Academy meets at the Drouant in the Salon "Goncourt", to exchange about literary news and in September, members of the jury announce a selection of books and then vote after lunch, to elect the winner of the year.


Antoine Westermann along with Patrick Rampaud and Bernard Pivot, members of the jury Goncourt


But what do we propose in this beautiful place?

The starred restaurants almost all have a low-cost lunch menu. Au Drouant, the Baladin menu offers a starter, main course, and dessert for 45 € with 3 starters, 2 main courses, and two desserts.

At dinner, you will also find a menu at 65 €. The menu offers a wide choice of entrees from 18 to 30€, dishes between 25 and 43€, and a nice selection of desserts.


A great classic of Drouant: pâté en croute (25€)


Back of Roasted Cod (30 €)

And to finish, we propose this recipe of pineapple skewers caramelized with rosemary by Antoine Westermann that you can make in 10 minutes:

 

  • Peel a rosemary stem. Keep the leaves.
  • Cut the pineapples into cubes and put them on the rosemary stem
  • Place powdered sugar in a large saucepan with no water. In a saucepan, heat and blend the powdered sugar, stirring regularly to prevent it from burning.
  • Deglaze with butter.
  • Once the butter has melted, add the pineapple and heat for 2 minutes.
  • When the pineapple is caramelized, deglaze it with a mixture of lemon and orange juice.
  • Then add the rosemary leaves.
  • Let infuse 1 minute
  • Set the plate and sprinkle with lime

Serve and enjoy.


Le Drouant
16-18 place Gaillon – 75002 Paris
Open Monday to Sunday : 12pm to 2:30pm and 7pm to midnight
Tel : +33 (0)1 42 65 15 16
http://drouant.com/



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