Dalloyau Saint-Lazare: new restaurant ran by chef Justine Piluso

Dalloyau takes possession of the magnificent Eugénie footbridge in Saint-Lazare, and installs its new restaurant-tea room. To tickle your taste buds, the menu is signed Justine Piluso, former candidate of Top Chef 2020. She offers tasty dishes made with seasonal ingredients and from the Ile-de-France region. And let's not forget the unmissable desserts made by Jérémy Del Val.

After the opening of two concepts in the Samaritaine, Dalloyau continues to surprise us this fall. The famous brand has just opened a restaurant in the Saint-Lazare train station, exactly at the Eugénie footbridge. For those who are curious, you should know that this footbridge, a real nugget of French architecture, is also called Passerelle de l'Impératrice. Why? Quite simply, because this footbridge, which connects the train station directly to the Hilton hotel, allowed the young Empress to travel incognito at the time.

Today, the Eugenie footbridge houses the new Dalloyau restaurant. Very luminous, this restaurant of 200 m2 is open from 6am to 11pm, allowing to welcome tourists and Parisians, from breakfast to dinner, through lunch and snacks.

And to seduce the taste buds of the gourmets, the famous French gastronomy house decided to call upon a former Top Chef 2020 whose smile has really marked the minds of the faithful viewers of the show. Justine Piluso has been named Executive Chef ofDalloyau and is now in charge of Dalloyau Faubourg and Dalloyau Saint-Lazare.

On our plates, we find tasty recipes concocted with 70% ofingredients from Île-de-France, such as butternut with Meaux mustard, perfect egg with Paris mushrooms, or mackerel and virgin with Montmorency cherries...

On the menu? 4 starters, including one vegan, 6 main courses and a multitude of desserts! For our part, we were first tempted by the perfect egg, with its roasted button mushrooms, spinach, tartar and seaweed emulsion and sesame and soy cream.

We also really liked the starter based on smoked haddock, stuffed leeks, herbs cream, chilli and yellow lemon; a plate with a perfect layout and the right and controlled tastes.

For the main course, we recommend the generous plate ofarancini with fresh herbs, with coulommiers at its heart, accompanied by a cream of mushrooms and watercress. Alternatively, opt for the beef confit in a grilled puck, sublimated by a few pieces of glazed carrots and mashed potatoes, not to mention mint, cumin and a delicious meat juice.

If the sweet tooth is still hungry after all that, don't panic, the Dalloyau Saint-Lazare restaurant has just what you need thanks to the inescapable desserts of Jérémy Del Val, French dessert champion and pastry chef of the house. Opera, lemon meringue pie, chocolate eclair, chessboard without forgetting the ice creams and sorbets... there is something for everyone. The hardest part will be to choose!

And to accompany these different dishes, the restaurant offers a selection of wines by the glass or by the bottle, but also tasty cocktails, such as " Le Louis " (Italicus, lime juice, grapefruit juice) or the signature cocktail " L'Eugénie " (Italicus, rose lemonade, sake).

So, would you like to discover the very nice setting of the Dalloyau restaurant in Saint-Lazare and taste the tasty recipes signed Justine Piluso?

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This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.