Auberge Bressane, the Parisian institution reopens

After several months of work, the Auberge Bressane, a Parisian institution for 80 years, has regained its decor, its great Burgundian classics and the pleasure of generous French cuisine.

Since 1946, Auberge Bressane has cultivated a certain idea of the French table, between bourgeois cuisine, local recipes and the art of hosting. After several months of work, the address on avenue de la Motte-Picquet has just reopened its doors, a stone’s throw from Les Invalides. Completely restored, the address has also reworked its menu to make the House’s great classics even more desirable.

Without trying to follow fashions, the Auberge Bressane has defended, for 80 years, generous French cuisine, rooted in Burgundy and Bressian traditions, with that extra soul that we find in houses where we come as much for lunch as to find an atmosphere.

A Parisian house since 1946

The history of Auberge Bressane began in 1946, with a promise that has hardly changed: eat well, drink well and receive with warmth.

The house motto, “friends first”, sums up this spirit nicely. No unnecessary demonstrations here. The benches, woodwork, lighting and restored wallpaper create a timeless decor, deliberately faithful to the identity of the address. The work made it possible to restore the beauty of the place without erasing what makes it character.

The house has also just joined Lapérouse Holding, the group founded by Benjamin Patou and Antoine Arnault, which brings together several Parisian institutions around the same desire to preserve the history and authenticity of the places. The Auberge Bressane is now among its addresses, alongside Lapérouse, Prunier and Lucas Carton.

Bourgeois cuisine that always tempts you

At Auberge Bressane, homemade and tradition remain at the heart of the dish. The menu was reworked for the reopening, but the emblematic recipes have not disappeared. On the contrary, they constitute the common thread of this new stage.

THE Eggs in Meurette set the tone, with this red wine sauce so deeply Burgundian. THE Crayfish Gratin “Lucien Tendret” recalls the heyday of regional cuisine, while the Soufflé in Vieux Comté plays the comforting score of melting and airy cheese.

Chicken with Vin Jaune cream and morels — Creamy chicken, Vin Jaune and morels

And then there are the dishes that we look forward to almost like a reunion: the Coq au Vin like in “Juliénas” and especially the Chicken with cream, Vin Jaune and Morelsa true signature of the house. The current menu also offers pike quenelle, veal kidneys, sweetbreads, pies and fish depending on availability.

A cuisine of sauces, juices, creams and beautiful products, which fully embraces its generosity. Exactly what you come to look for in a Parisian hostel that has never denied its fundamentals.

Generous plates until dessert

It’s impossible to talk about Auberge Bressane without focusing on the desserts. Here again, the house boasts the great classics rather than pastry overkill.

Grand Marnier souffléchocolate soufflé, Crêpes Suzette flambéed with Grand Marnierbaba au rhum, profiteroles or even Norwegian omelette: the menu makes you want to prolong lunch, especially when the dessert service becomes almost a spectacle in itself.

Cheese is not forgotten, including a Saint-Marcellin and a Comté aged for 24 months.

The new Auberge Bressane also intends to appeal to wine lovers. Also redesigned, the wine list includes 650 references, from the great Champagne houses to Burgundian discoveries.

An inn that retains its soul

This is perhaps where the charm of this reopening lies. Auberge Bressane does not seek to become another address. It retains its benches, its woodwork, its warm atmosphere and this cuisine which favors the immediate pleasure of a well-executed dish.

Over the decades, the house has hosted a number of personalities, from François Mitterrand to Catherine Deneuve, including John McEnroe, John Kerry and Rosalía. A famous clientele, but an address which has always cultivated a form of discretion.

Today, Auberge Bressane wants to reconnect with a new generation of gourmets while remaining faithful to those who already know the house. An ultimately very simple ambition: to revive the pleasure of a great French table where you come to sit down, order a dish with sauce, choose a bottle and take your time.

And when the sunny days arrive, the terrace naturally extends this friendly spirit.