Brasserie Charlie, great classics & seafood in an Art Nouveau spirit in Neuilly-sur-Seine

Looking for a good address in Neuilly-sur-Seine? Here's a great place to stop for lunch or dinner. Whether you live or work nearby, or are simply looking for a good restaurant after a visit to the Fondation Louis Vuitton or the Jardin d'Acclimatation, this new-generation brasserie welcomes gourmands with a smile in its modern-day Belle Epoque setting, to treat us to typical Parisian cuisine at good value for money.

"We're not inventing anything, but we're doing it right" is how Brasserie Charlie, located on Place Parmentier, sums up the spirit of its menu, and we couldn't agree more! On the menu, you'll find all the Parisian sins of the moment, including the iconic mayo egg, the comforting mashed sausage, or the beef tartare and fries. And it's not just gourmet fare that's on the menu, there's plenty of humor, even in the presentation of the wines. As the devil is often in the details, we love the many winks that tickle our curiosity while highlighting the terroir and spirit of the place.

Amust at Brasserie Charlie is the " écailler" section. For lovers of iodized flavors, this is where you'll find seafood platters at reasonable prices, with very good products. You can share the individual seafood platter as an appetizer before getting down to business (€22 for 6 oysters, sea almonds and whelks). The platter for two, priced at 52€, includes 8 oysters, whelks, sea almonds and half a crab. And, of course, there's a shallot sauce and homemade mayonnaise to go with it all.

And while Brasserie Charlie also offers classic cocktails, as well as a fine selection of wines, we'd advise you to let yourself be guided by the cocktail of the moment: during our visit, we discovered an original creation composed of white rum infused with rosemary and pink berries and made in-house, sugar syrup, peach syrup and vanilla liqueur, the latter of which can be replaced by fir tree liqueur. The recipe is updated every week, and we urge you to let yourself be carried away by the discovery!

For starters, to "get the ball rolling" as Charlie would say, we're tempted by a comforting fish soup served with rouille sauce, toast, Comté AOP cheese and croutons, beautifully dressed in the traditional way. If you're looking to keep your sea legs up, try our scallops in shell. Properly cooked, the scallops have a melt-in-the-mouth texture, just like the leek fondue on which they rest. A lemon sabayon au gratin enhances the dish without weighing it down.

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When it comes to dishes, we'll be moving towards progressive recipes. On one side, the peach of the moment, on the other, the veggie of the moment. Because, yes, there are more than just meat dishes on the menu! The fish of the day was saithe drizzled with a beurre blanc sauce, also brilliantly cooked, and accompanied by a cabbage embeurrée, roasted salsify and a Brussels sprout salad sprinkled with grapefruit. A good dose of vegetables that could well reconcile you with some of them!

Just because a dish is vegetarian doesn't mean it can't be generous, and that's what the veggie of the moment tends to demonstrate with its goat cream, beet confit, potato rösti, honey walnut virgin, herb salad and granny smith apple brunoise.

Finally, when it's time for dessert, the star of all sweets is the Paris-Brest. This classic French pastry, consisting of a ring of choux pastry with a mousseline and praline coulant, is a must-try. Here, we find a version that's less sweet than what you'd find elsewhere, with a praline whose hazelnut presence is strongly felt, while the rings give way easily under the spoon, revealing a texture that's half crunchy, half chewy, a testament to their freshness.

So, for fans of classic French brasserie, Brasserie Charlie is the place to go for purists in search of well-crafted, well-priced cuisine. On the other hand, if you're looking for inventive gastronomy that's off the beaten track, we invite you to discover our favorite addresses for bistronomic cuisine.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.