Le Vaudeville

Lunchtime at the Vaudeville echoes to discussion of news and business over the dish of the day - the stock exchange and Agence France Presse are close by. In the evening, the conversation turns to the theatre and entertainment, accompanied by a seafood platter. The theatres may have closed for the night but the last curtain to go down is at the Vaudeville.
On the corner of the rue Vivienne and the rue de la Bourse, the Vaudeville was originally the bar of the theatre of the same name which in 1852 saw the triumph of the Dame aux Camélias by the younger Alexandre Dumas.
The construction of the rue du Quatre Septembre was fatal to the stage but the bar survived and became the meeting place for brokers from the stock exchange over the road, for coachmen and cabmen, then for taxi drivers. The Vaudeville is one of the few remaining great Parisian brasseries decorated in the 1930s by the Solvet brothers, the others being the Coupole and the Closerie des Lilas. The year is 1926: the Art deco style reigns: wood incrusted, warm-toned marble covering the walls, engraved glass, flamboyant lights, the domed ceiling, the intricate ironwork, the moldings and furniture - Art Deco is all around. Except on the terrace, which when the sun shines, brings a little Vaudeville to the stock exchange.

For New Year's Eve, there are two services : 7.30 pm and 10.30 pm, please let us know when booking on which service you would like to go.

Apéritif
Coupe de champagne Henriot 13cl

Amuse bouche
Fraîcheur de crevette et patate douce, tuile sésame

Choice of Starters
Duck foie gras with white wine aspic
9 oysters “fines de claires n°3”
Crispy gambas with fresh herbs, mango chutney

Pause gourmande
Green apple granita, Calvados

Choice of fishes
Roasted kernel of scallops, vegetable risotto
Caramelized scottish salmon with truffled honey, green asparagus
OR
Choice of meats
Fillet of beef, Perigourdine sauce, mozaic of potatoes and cepe mushrooms
Free-range capon fricassée with morel mushrooms
Doe steak “poivrade”, Fall season vegetables

Cheese
Warm Cabécou cheese on toast, lamb’s lettuce salad with shelled walnuts

Choice of Desserts
Caramelized pineapple “au gratin” , cherry sorbet
Crisply baked “Valrhona” chocolate cake, dairy caramel
Vanilla ice cream and strawberry sorbet meringue pie, with red fruit sauce
Fruits salad with mango sorbet

Beverages
1/2 bt mineral water
1/2 bt of Champagne Henriot
or
½ bt Cheval noir St Emilion 2003
or
1/2 bt Chablis 1er cru Les Lys 2005

Coffee and its delicacies