Champeaux

Champeaux Restaurant Review:

With Champeaux, Alain Ducasse aims to welcome guests into a 21st century brasserie. As a consequence, this lively spot tucked under the immense canopy of the Halles boasts a contemporary setting. With white shades, tubular lighting and pipes on the ceiling, a huge counter, bay windows and banquettes, the dining room can seat up to 180 people. A huge board modeled after those noting arrivals and departures that used to bedeck airports displays the menu. Prepared by Bruno Brangea, former chef of Marius et Janette, soufflés are the signature dishes, made with cheese, asparagus, lobster bisque or, for a finale, with 75 percent cocoa from the Manufacture of Ducasse with its ice cream. Tempting are sound options like charcuterie plates, salads, tartares and beef cuts. Snails astutely dressed with horseradish and sorrel and accompanied with crispy rye and button mushrooms make for a convincing starter. Sirloin steak comes with tasty french fries and a homemade pepper sauce. To match the fare, try a cocktail such as the Champeaux Spritz or one of the 70 selections on the wine list. Diligent and well-dressed staff.