La Gare

« Jadis, cette gare de la Petite ceinture parisienne portait le nom de Passy la muette. Elle a été transformée en bar et restaurant lounge, offrant un cadre magique aux soirées parisiennes.

Et dans ce décor sublime, la carte est sur les rails de la cuisine fusion menée de main de maître par Pierre Alain Garnier. Suivez-le en Asie par exemple avec la daurade plancha pak choi (chou chinois) braisé, sauce pasty. Le bar propose une carte de grignotage orientée finger-food.

Le lundi, des concerts jazz et soul rajoutent une note musicale à l'atmosphère. Le mardi c'est séance de voyance et le mercredi illusionniste en close-up. »

Situated in a former train station, Le café de La Gare, is a remarkable testament to temptation, offering a sophisticated dining room draped in red velvet curtains guarded by an army of golden columns, a casually cool lounge-bar and a beautifully planted private terrace.

“Springtime is the perfect time to take a tour of the Best Cafés and Terraces in Paris, and Le café de La Gare is definitely among them.  Housed in the former Gare de la Muette (Muette Station) in the 16th arrondissement, the café La Gare is above all an exercise in style imagined by French designer, François Lamazerolles, combining the chic, sophisticated atmosphere of the ballroom sized dining room, decorated with golden masts that give the impression of dining on the deck of a houseboat, with the casual vintage-style atmosphere of the lounge bar seated beneath the giant cracked lightbulb chandeliers hanging from the ceiling, and the countryclub feel of the private terrace nestled beneath a flush of umbrellas.

The atmosphere of Le café de La Gare is everything you would expect and more.  Champagne, cocktails, music, videos and even games for the kids, are the order of the day, making every visit a memorable souvenir. The menu is extremely rich and varied, though decidely upscale…no burgers or club-sandwiches here.  Instead, taste test one of the inventive French dishes prepared by respected chef, Pierre Alain Garnier, former disciple of Joël Robuchon.  Choose from an interesting variation on the traditional Vol-au-vent, with portobello mushrooms and goat’s cheese, or opt for the squid and calamari salad with cumin and lentils, or the warm pumpkin and saffron cream served with Iberic ham on toast with parmesan and mesclun. There’s even a special plate designed for those who are watching their weight!  The pastries, however, are not dietetic, and should definitely be consumed in moderation, starting with a plum and pear crumble, the Carambar mascarpone with chunks of brownies and ice cream, or the famous Millefuille with pralines.”