Gastronomy

A must !


Halfway between the Palais de Tokyo and the Golden Triangle, along the River Seine, Antoine is one of those addresses you don’t go to by chance.
This restaurant, lit at night by the scintillating Eiffel Tower, has quickly become a reference for gastronomic seafood and sea products in Paris. Thibault Sombardier, in the kitchen, has won his stars thanks to the perfect alchemy he has devised to make his recipes a pure moment of joy. Together with the manager, he has set up a choice of sophisticated menus for knowledgeable clients. In short, if Antoine restaurant is so unique, it’s because its cooking goes far beyond the trodden paths: a breath of fresh air in a too much formatted cuisine these times…




Getting the best


You can’t go wrong by choosing Antoine, and Antoine can’t go wrong either, as it is very picky on the provenance of his fish: everything comes from Saint-Gilles-Croix-de-Vie, the capital of high class fish in France, and bought on the spot! Jean Claude Raffin, manager of the Raffin fishmonger’s, underlines this point : « when we see a fish, we instantly know who’s going to buy it ! » On Antoine’s menu, sea breams, soles and turbots are coexisting with less typical fish reserved for the connaisseurs, and prepared with inventive and savory recipes, such as the house bouillabaisse, a real treat !