Dining at Le Grand Colbert Paris is a gastronomical experience for the residents and the visitors of the French capital, Paris. It is located at 2 Rue Vivienne, in the 2nd arrondissement of Paris. This classic Paris brasserie serves delectable dishes of French cuisine. Le Grand Colbert in Paris is housed in the restored building of the famous Galerie Colbert. It is one of the most gorgeous brasseries in Paris. The interior of the restaurant is exquisite, decorated with molded ceiling. The beautifully polished brass creates an aura of the19th century. The huge long dining area is artistically divided by art-covered glass panels.
The lunch hours at Le Grand Colbert Restaurant are between 12.00 pm to 1 pm and dinner hours is from 7pm to1am. The Le Grand Colbert Brasserie is open for guests until 1am in the morning daily. Guests can enjoy a cup of tea and hot chocolate at the Tea Room from 3-6 pm.
The menu list at the restaurant contain wide options including sizzling starters, delectable appetizers, impressive pasta preparations, tantalizing desserts
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and many more. Grills, seafood, meats and variety of fish preparations are the attraction of Le Grand Colbert.
The restaurant is known for its typical brasserie food like grilled meats, oysters, shellfishboeuf gros sel, herring filet with potatoes or cream, roasted chicken with fresh herbs, snails, onion soup, andouillette ficelle, and many more. Guests who are interested in traditional French food can order profitéroles, seafood platters, Choucroute or foie gras.
The air conditioned Le Grand Colbert restaurant provides other facilities like outdoor dining and valet parking. Table reservation can be made only by phone. The restaurant also offers special menus and organizes special events during festivals and other occasions.
For the convenience of the customers Le Grand Colbert accepts all major credit cards. The restaurant remains closed from mid of July till August. Le Grand Colbert is an ideal destination to taste typical French cuisine in a warm and elegant ambiance.
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