Senderens: gastronomic get-away
In 1985, Alain Senderens, great French Chef, took over Lucas Carton restaurant and put his famous “duck Apicius” on the menu. In 2005, he turned it into a less expensive restaurant but still of quality, and simply named it Sanderens. Today, this restaurant remains an major reference of French gastronomy, where Majorelle paneling contrast perfectly with the new modern design by Noé Duchaufour Lawrance (lit tables and mirrors). Senderens has a bar, Le Passage, and 3 private salons where plays of shades and lights redefine the setting. The Chef’s cuisine is an invitation to escape and awaken the senses thanks to the exotic notes perfectly mixed with the best of gastronomy. Because of his still intact passion for the combination of dishes and wine, Alain Senderens strives to associate each dish with the wine that fits best, like the crusty langoustines, coriander and lovage with a glass of Anjou “Les Bonnes Blanches” 2008 – A. et R. Mosse.
The restaurant Senderens is open from noon to 2.45 pm and from 7.30 to 11.15 pm.
The bar Le Passage is open from noon to 2.45 pm and from 7.30 to 11.15 pm. T.: +33.(0)18.104.22.168.66
Rates: Tasting menus from 110€.
Allow around 120€ à la carte, wine included.