The kitchen staff remains under the direction of Philippe Mercier who
has been in the position for over 12 years.

The selection of well-known dishes prepared in the great tradition of
Paul Chêne include:
Jean Gabin’s Fresh Mackerel, Traditional Pheasant paté, Paul Chêne , Snails with Garlic Butter (Dosen) , Fried whiting prepared Tradition Paul Chêne, Beef Stew Tradition Paul Chêne , Filet ofBrill with Truffle Butter , Filet of Beef Rossini, Veal sweet bread, Truffle sauce, “Crêpes Suzette”, “Soufflé à la liqueur d'orange Paul Chêne” ... as well as a selection of seasonal delicacies: Truffle’s Salad, Scrambled eggs with Truffles , Scalop’s Salad, Nuts Oil , Roast Mallard in its pan juice, Traditionnal young wild boar stew, Scallops cooked in the Shell , « Poule au Pôt » Henry IV , Confit of goose from Surlat , Beefrib from Normandy, Bearnaise sauce (for 2)

All are prepared to the high standards to which regular patrons of
Paul Chêne are accustomed. Our staff look forward to welcoming you as
well as helping select an appropriate menu.
The restaurant's private first-floor dining room is also available for
personal or professional events with a menu specially tailored to meet
your requirements.