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Astier Restaurant Review: Astier has been in operation since 1956, and it pioneered the "cuisine bistrotière" created by Mr. Astier. The décor and the cuisine draw as many locals as tourists --- basically anyone who is fond of "plats canaille" and the classics. Christophe Kestler and his sound team have been trained by some of the best chefs around. In this lively space, they regale patrons with marinated smoked herrings, pommes ratte en vinaigrette, tête de veau pâté with sauce ravigote, and marbled terrine of pig’s knuckle and foie gras with caramelized endives coulis. Courses range from marinated wild boar stew with vegetables to a classical dish of oxtail parmentier (in a purée) in red wine sauce to creations like codfish in a crust of cured salmon and lettuce cream. The wine list is impressive and is partly responsible for the restaurant's success. This establishment cares for its clients and the terroir.