Magnum 150CL, the restaurant that honors forgotten brasserie dishes just a few steps from the Parc Monceau

For lovers of fine wines and French gastronomy, here's a gourmet spot not to be missed. Just a stone's throw from Parc Monceau, in Paris's 17th arrondissement, we find theMagnum 150 CL restaurant , a fine address for gourmets inaugurated in January 2023. Here, you can rediscover forgotten Parisian brasserie dishes, reinvented by chef Matthieu Garrel, as well as a cutting-edge selection of natural wines.

Here, the love of taste and the French terroir come together in an elegant, convivial atmosphere. The place lends itself equally well to a business lunch, a family reunion, a romantic dinner or an intimate tasting session. The restaurant promises a tasty experience, with recipes based on seasonal, sourced produce. Each month has its own menu, with signature dishes adapted to the season.

In this month of February, among the stars to be discovered as starters, we found a very tempting marrow bone with foie gras. However, in the end, our choice fell on an excellent Finistère raviole with lobster and seaweed, with a rather pronounced shellfish sauce to spice things up.

We also couldn't resist the three super-special "l'étoile" de Carnac" oysters, which stand out from the rest of the menu for their bistronomic dimension, with trout and flying fish roe, wasabi balls, ponzu and Granny Smith apple. On paper, one might fear that the natural flavor of this shellfish would be lost, but the pairing works very well, and the sweet notes of these oysters are perfectly distinguishable, making them all the more sublime.

As for the dishes, the most comforting flavors are the order of the day. You won't want to miss the pork belly, which is advertised as "crispy and melting", a promise more than fulfilled. Lacquered by its reduced juices, it is covered with root vegetables, including carrots and turnips, rich in flavor: enough to reconcile the most resistant to a more balanced diet.

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The guilty pleasure par excellence is the Vol-au-Vent"Magnum 150CL", already a signature of the house, generously garnished with sweetbreads, poultry and forest mushrooms, all topped with its supreme sauce. The restaurant has thus brought back to life a typical Parisian brasserie dish that was on the verge of extinction. A must-try.

But save some for dessert, when the key word is "regressive"! Here, we return to our tenderest years with classics that are anything but sad. Belle Hélène aficionados certainly won't be able to resist the poached whole conference pear, generously covered with a chocolate well-balanced in cocoa, so as to please both dark chocolate purists and palates adept at sweeter flavors.

If you want to stick to almost-forgotten traditions, then l'Île Flottante is a must. Here, the custard is less sweet than usual, in keeping with our changing eating habits. But the Magnum 150CL twist is to embellish the stiffly whipped egg whites with roasted and caramelized hazelnuts and pistachios, bringing a touch of greed and crunch to a dessert that tends to lack chewiness.

As you can see, Magnum 150 CL is the happy place where traditions are brought up to date, proving that the classics of French gastronomy will not be forgotten!