MUSIC HALL RESTAURANT
63 avenue Franklin-Roosevelt - 75008 Paris, France
Reservation: +33. 145.61.03.63
Commercial Service: Frank Saliba
Big boss : Valério Berkovics
Musical Performance from 11 pm.
Each Monday Zen evening, luminotherapy, Asiatic massages, astrology,
All this is enhanced by the inventive cuisine of the Music Hall and its
colorful calmness to relax and spend an excellent evening under the sign of
well-being. It is possible and it takes place Mondays at the Music Hall...
COME TO DISCOVER THE BEST NEW
FRENCH COOKING IN OUR GASTRONOMIC RESTAURANT IN PARIS CHAMPS ELYSEES
Once upon a time there was a Music Hall ; born from the meeting between
Valério Berkovics, a shows producer, dreaming about an ideal French
restaurant, and Guillaume Leprêtre, a chef coming from Pierre Gagniere, Le
Plaza Athenée, Le Rit'z, Bernard Loiseau and Maxim's.
So now one creates stunning atmosphere, while the other- magnificent dishes.
You can come and have an excellent dinner with your friends in this
restaurant, one of the most publicized in Paris.
In the evening, if you want to have a drink in Paris, from 10 pm, our
restaurant-musical bar is an ideal setting for you. With the pianist and the
best DJs enjoy the most beautiful music at the restaurant Music Hall.
Nothing can be compared with
enjoying your friends in our piano bar while listening to Ray Charles
(blues), or Tsuyuchi (goa) and sipping delicious cocktails or tasting the
best traditional French cuisine…
To enjoy a light snack to start the evening or a complete meal in the early
morning, the Music Hall, restaurant in Paris will always be open to welcome
the most discriminating of clients.
A generous and fresh menu, specially prepared for the late evening; dishes
served by our friendly and energetic staff…
Our excellent French cuisine of the Music Hall Champs Elysées will help you
to continue till dawn…
Each Tuesday the Music Hall welcomes Yves Baron accompanied by the best
artistes of lyric soul, jazz, gospel, for an evening rich in rhythm and
Scallop’s draughtboard marinated a la Kasparov, pressed cucumber and granny
smith apple with nori
Must of Royal Alaskan crab in olive Oil, with shredded celery delights and
wasabied green apple
House foie gras terrine (fatty liver) incrusted with Tanzanian chocolate
chip, with safran apple preserves and citrus juice
Red Mullet from Dakar slightly grilled with eggplant caviar, pistou and
Roasted turbo filet, white frozen pees, Noily Prat emulsion
Canadian Lobster fricassee with chanterelles, onions puree, and open lasagna
in a fine lobster sauce.
Now famous “Music Hall” veal liver, lacquered with balsamic reduction, on a
tile of crispy potatoes
Duck breast with sour cherries, Badiane poached pears, gratin of potatoes,
Heart of Guanaja, grand cru dark chocolate mousse, nougatine roasted cocoa
on a fresh sacher biscuit
Milk chocolate cream, caramel and its English honey heart on cracking
almonds surrounded by velvet dress
Mille-feuille sensation, chocolate chips in a cream of intense mint on
exalted dark chocolate
Fresh pineapple in brunoise flavored with Bourbon vanilla seed, ice cream in
its glass of sugar and fine meringues
Sweet mixture of white chocolate and creamy raspberry, sprayed with satin
ivory white chocolate