Designed by ICRAVE, this petit brasserie exudes the old world charm of a Parisian cafe. The menu, created by Chefs Riad Nasr and Lee Hanson, features the flavors and textures of simple French country cooking. Starters range from the classic onion soup gratinee to
frisee aux lardons to avocado and shrimp salad to a duck and pistachio terrine. Salads and sandwiches are designed with the traveler in mind, and include Salade Nicoise, Croque Monsieur or Madame, Pan Bagnet, Grilled Chicken Paillard and a steak sandwich as well as a hamburger. The entrees are terrific—from a seared salmon with mustard crust and green lentils to
moules frites aux Pernod to sauteed prawns Provençal as well as couscous with grilled vegetables and a steak frites. The stunning
plats du jour range from braised short ribs to
Coquilles St.-Jacques, Sole Meuniere and Trout Almondine. And—
c'est incroyable!—also over a dozen breakfast dishes that span from Eggs Benedict to brioche french toast.
Of all the
Terminal 5 restaurants, this one clearly has the most old-world charm. And also the fewest number of seats!
