Description:
The sunny climes of Provence come through in the pale yellow walls, oak tables, and bouquets of wheat and dried roses. Chef Gilles Ajuelos prepares a market-based cuisine. His simplest first courses are the most satisfying, such as pumpkin soup with oysters and mussels, and eggplant-stuffed roasted rabbit with olive toast and balsamic vinegar. Main courses include a warm napoleon of grilled eggplant served "in the style of the Riviera," and roasted chicken with a confit of Provençal garlic and fried potatoes.
- © Frommer's 2012
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Awards:
Frommer's
- Recommended 2010
- Details
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Contact:
- visit website
- tel: 01-43-26-03-65
- fax: +33 1 4407 2893
- send email
Address:
- 7 rue Corneille, 6e
- Paris 75006
Payments:
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Hours:
- Tues-Sat 12:30-2pm and 7:30-10:30pm
- User Rating
