Au Père Lapin, the restaurant with the mischievous cuisine

Au Père Lapin, the oldest restaurant in Hauts-de-Seine, is a place steeped in the history of Paris and Suresnes. This establishment, which celebrated its 160th spring, owes its name to the construction of the Mont Valérien fort a few steps up the hill, where many earthworkers, nicknamed "les lapins", worked. As a tribute, the rabbit gibelotte appeared on the menu and has never left it.

On arrival, you'll find the terrace on the right, with its all-season barbecue. A central bar faces us as we enter, in a room featuring a corner fireplace, ideal for cold days. We then move on to a larger, brighter room with bay windows overlooking the garden.

In this enchanting setting, you'll discover the gourmet, seasonal cuisine of chef Guillaume Delage. Having worked in some of the world's finest establishments (Bras, Anton, Gagnaire, and the Bistrot Jadis he created, which enjoyed its heyday), Delage offers creative, gourmet cuisine. Enjoy"canaille" dishes revisited with innovative, contemporary touches, such as sweetbreads barbecued for a delicate smoky flavor, or poached veal brain revisited with beurre blanc and cockles and accompanied by beechwood-smoked pommes grenaille.

You'll also enjoy the warm, friendly welcome of partners Johann Caillot (and his affectionate dog) and Chef Delage, always on the lookout to celebrate taste and gourmet delights. The flower-filled, wooded terrace-garden offers a breathtaking view of Paris and the Eiffel Tower, adding to the relaxing, contemporary atmosphere. Easily accessible from the Suresnes Mont Valérien train station, this spot is ideal for those looking for a beautiful terrace with plenty of space, without having to go far and leave Paris.

The menu offers a wide choice of delicious dishes, such as the homemade rabbit terrine, which we warmly recommend, the Maison smoked salmon, also with beech wood, the egg mayonnaise accompanied by a beef picanha like a pastrami, or the Fidéa Valenciana with cuttlefish, cockles, mussels and rabbit, which we really liked. For meat lovers, the huge barbecue set up at the entrance to the terrace promises tasty grills, such as grilled prime rib or grilledlamb shoulder confit. This is the place to go if you're a good eater or if you're looking for real, full-bodied dishes. We also like the duck breast from the Lot region, cooked on a chest and juicy, accompanied by a creamy polenta.

Dessert options include a generous, creamy Paris-Brest for 2, or a whipped diplomat cream cake with seasonal Gariguette strawberries (when in season). Fans of very creamy flans will be delighted with Au Père Lapin. Not very sweet, it's a delight to swallow. And to accompany these delicious dishes, an eclectic cellar of over 200 labels is also available. Like a library, the cellar welcomes you on arrival. Let yourself be lulled by the choices of Guillaume Delage, who will be able to recommend the best vintages to accompany your dishes.

All in all, Au Père Lapin is a must for gourmets looking for a refined culinary experience in a charming, historic setting just outside Paris. As soon as the sun comes out, we love to sit outside on the terrace and take it easy. In the evening, the large, colorful garlands illuminate the terrace, adding to the guinguette spirit of yesteryear.

Au Père Lapin, the restaurant with the mischievous cuisine

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