A brief history of Paris's top restaurants: L'Alsace, Alsatian tradition on the Champs-Elysées

Born in the heart of the world's most famous avenue, L'Alsace has established itself since 1968 as a major Parisian brasserie with a strong identity. With its blend of Alsatian tradition, French classics and seafood, L'Alsace has been perpetuating a certain idea of popular Parisian luxury for over 50 years, combining warmth and authenticity in a district that's constantly buzzing with activity.

A brasserie born in the modern Paris of the '60s

L'Alsace was born in 1968, in the midst of social and cultural upheaval in France. Although the cobblestones flew just a few streets away, this new brasserie was firmly anchored in the great tradition of Alsatian restaurants, known for their conviviality and generosity. Its presence on the Champs-Élysées, a prestigious thoroughfare, affirmed an ambition: to combine the popular roots of local cuisine with the effervescence of Parisian tourism. The restaurant's opening marked an era in which brasseries grew in stature, becoming living spaces in their own right, open from early morning until the middle of the night, attracting Parisians, night owls, celebrities and tourists alike.

The atmosphere of a large, lively house

L'Alsace's decor, typical of the great Parisian brasseries of the 20th century, features large red banquettes, warm woodwork, antique mirrors and, above all, a spectacular terrace overlooking theChamps-Élysées avenue. Inside, the atmosphere is lively, animated and unpretentious - but always well kept.

• To be read
• A brief history of Paris's great restaurants: La Lorraine, a brasserie with a taste for the sea
• A brief history of Paris's great restaurants: Le Select, in the rhythm of the Roaring Twenties
• A brief history of the great restaurants of Paris: La Rotonde, the hustle and bustle of the Belle Epoque

A menu faithful to Alsace and French tradition

Since its opening, sauerkraut has been the star of the house: generous, smoky and aromatic, it's served with knack, brisket, shank, sausages and steamed potatoes. The fine, crisp flammekueche is also a must, as are coq au riesling, homemade pretzels and a selection of fine Alsace wines. But the brasserie doesn't limit itself to Alsatian cuisine: seafood, fish of the day and great Parisian classics (entrecôte, foie gras, onion soup) also have their place on a menu that's as complete as it is reassuring.

Assumed continuity

If L'Alsace has survived the decades, it's by fully assuming its role as an unchanging landmark in a neighborhood where everything is changing. In a part of Paris often dominated by international brands, it defends a strong French culinary identity, faithful to its origins and to its region of heart. For more than 50 years, it has remained an anchor for lovers of old-fashioned brasseries, a meeting place open every day until the end of the night.