Cafe Lignac
The place:
After notably the Germanopratin bistro (Aux Prés), the fashionable sushi counter (Bar des Prés) or the chic Italian brasserie (Ischia), Cyril Lignac continued to diversify by taking over the emblematic Café Constant from chef Christian Constant.
He brought his touch, his style, anchoring it more in the era while retaining its character and identity.
The plate:
Exactly like the dining room, it has undergone a well-thought-out little facelift, so as to gain momentum and lightness without turning its back on its original identity.
The vol-au-vent, already reviewed here, is one of the classics, as is the mimosa egg with tuna, pistachio pâté crust, cabbage stuffed with scallops, fillet of beef and pan-fried foie gras, soufflé with chocolate or rum baba.
Sweet service in the afternoon.
Read also
Café Lignac: Cyril Lignac thrives in bistro cuisine
Bravo:
The warm and lively atmosphere, the possibility of ordering pastries from Cyril Lignac and Benoît Couvrand for dessert.
Too bad:
As already mentioned here, the dining room…
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