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Contribute Feedback What Yves Leroy likes about BRASSERIE GIROLLE:
The steak tartare was deceptively simple, served in such a classic, unabashedly French way, with frites. The foie gras terrine was probably what defined Brasserie Girolle the most, technically precise but with flavors that were comforting (a jam made of sweet red onions was a perfect foil to the creamy terrine), and not overly pretentious, which is sometimes the problem with dining French.
The steak tartare was deceptively simple, served in such a classic, unabashedly French way, with frites. The foie gras terrine was probably what defined Brasserie Girolle the most, technically precise but with flavors that were comforting (a jam made of sweet red onions was a perfect foil to the creamy terrine), and not overly pretentious, which is sometimes the problem with dining French.
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