{"id":2031635,"date":"2017-03-13T17:15:13","date_gmt":"2017-03-13T16:15:13","guid":{"rendered":"https:\/\/www.luxsure.fr\/2017\/03\/13\/brasserie-de-lisle-saint-louis\/"},"modified":"2026-04-27T05:44:25","modified_gmt":"2026-04-27T03:44:25","slug":"brasserie-de-lisle-saint-louis","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2017\/03\/13\/brasserie-de-lisle-saint-louis\/","title":{"rendered":"Brasserie de l’Isle Saint-Louis"},"content":{"rendered":"

It’s fair to say that our taste buds have their demands. What’s more, the history of mankind shows that the diversity of what we eat is essential for good health. For nearly 70 years, the Brasserie de l’Isle Saint-Louis team has been working to meet the needs of even the most demanding customers. <\/p>\n

Whether it’s an original menu built around regional specialities, with a special mention for Alsace, or daily specials designed with seasonality in mind, Brasserie de l’Isle Saint-Louis offers you a melting pot of original, homemade recipes.<\/p>\n

“To make good food it’s imperative to use good products.”<\/p>\n

\"\"<\/a><\/p>\n

The best chefs in the world will easily agree with this truism. That’s why the owners of Brasserie de l’Isle Saint-Louis have been doing it since 1953. You’ll be able to count on quality products prepared according to the rules of the art, with know-how handed down from chef to chef. <\/p>\n

The Brasserie de l’Isle Saint-Louis has just recruited a new chef, <\/b>who, in addition to his experience, spent 6 months learning the ropes from his predecessor.<\/p>\n

Haddock, quite rare in brasseries, is served with sauerkraut or “\u00e0 l’anglaise”. Desalted in the kitchen, then cooked in milk, it goes wonderfully well with one of the last home-fermented sauerkrauts in Paris. <\/p>\n

\"\"<\/a><\/p>\n

And while the term “\u00e0 l’anglaise” may leave some gastronomic chauvinists scratching their heads, for haddock we’re talking about an accompaniment of fresh spinach cooked to perfection and potatoes. Veal liver \u00e0 l’anglaise is <\/i>pan-fried veal liver and a slice of breast, topped with charlottes or amandines. <\/p>\n

What’s more, on certain evenings the Brasserie offers a bone-in entrec\u00f4te bordelaise, which is a big hit with gourmets. A bordelaise sauce is a Bordeaux shallot reduction with a chef’s secret to soften the bitterness of the wine and amaryllidaceae. <\/p>\n

Depending on availability, the cassoulet can be garnished with goose, or \u00e0 la carte with black pudding. In addition to this home-made success, the goose can also be accompanied by red cabbage, which is much appreciated by customers. <\/p>\n

For three generations, the Kappes have been offering a varied, unpretentious menu designed for gourmets and gourmands alike to enjoy a meal in a generous family atmosphere with traditional flavors.<\/p>\n

http:\/\/www.labrasserie-isl.fr\/<\/a><\/p>\n

55, quai de Bourbon 75004 Paris
\nTel.: 01.43.54.02.59
\nOpen from 12h to 22h30
\nNO RESERVATION NECESSARY<\/b>
\nClosed on Wednesdays<\/p>\n\n\t\t