"Brasserie Gavroche celebrates the quintessential spirit of Paris, and the timeless classic culinary art. Chancing upon the charming conservation shophouse on Tras Street, the concept of Brasserie Gavroche came into fruition. True to the ethos of the Parisian spirit, Chef Frédéric Colin presents a menu where authentic Parisian classics are prepared according to his grandfather’s age-old recipes, many of which made up the comfort food from his youth.

With a passion for cooking and love for great produce, Brasserie Gavroche’s cuisine is timeless. Be delighted with the Pate en croute et foie gras – his grandfather’s baked pork terrine pie with duck liver, a wonderful cold appetizer that has not been seen on menus for over a decade. As is the highly recommended Quenelle de poisson sauce Nantua – Grandpa Henri’s fish quenelle with crayfish sauce. Typically served in a brasserie, the quenelle is filled a mixture of painstaking, hand grated pike fish fillets and a light dough, shaped and finally oven baked, before served with the accompanying, delicious crayfish bisque."