Brasserie Vaudeville: Traditional and seafood cuisine for the centenary-old Parisian brasserie

There are not many Parisian brasseries that can say they are 100 years old. It’s the case of the Le Vaudeville brasserie, a true institution set in Paris 2nd arrondissement, facing the Parisian Stock Exchange. With its classic Parisian brasserie dishes, seafood and crustaceans, Brasserie Vaudeville isn’t over fulfilling our taste buds.

1918-2018! It’s been 100 years since Brasserie Vaudeville has been set at 29 rue Vivienne in Paris 2nd arrondissement.

100 years of love, meeting, sharing and cooked dishes served with as much love.

In 100 years, there have been changes, obviously, such as this recent purchase. In 2017, Groupe Flo Parisian brasseries (La Coupole, Bofinger and Petit Bofinger, Le Bœuf sur le Toit and Le Vaudeville) have been taken over by the famous Groupe Bertrand (L’Alsace, Brasserie Lipp, Au Pied de Cochon, La Lorraine, Le Procope, Flora Danica, Copenhague, Grand Café Capucines, Angelina…).

Dishes evolved but classics are still given pride of place. Today, we meet at Brasserie Vaudeville with the huge and delicious seafood platters or to enjoy one of the many hearty dishes, inspired by traditional French cooking. And it was a very pleasant experience!

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Comfortably seated in the huge room inspired by Art Décor and full of history, just a few meters from the new and very pleasant terrace, I discover Brasserie Vaudeville menu. Like many historic brasseries, the place promotes French gastronomy classics with, for example, Crisp veal’s head and its mustard sauce, large Burgundy snails, chicken supreme, sautéed liver of calf in parsley garlic sauce, Vaudeville Sauerkraut, fresh grilled cod, whole lobster roasted in lightly-salted butter or the sole meuniere or griddled. Yes, at Brasserie Vaudeville there’s something for everyone!

As for me, I choose to start with potted salmon with a delicious lemon cream and toasts. The whole is presented in a modern and playful way; a tin put on a wooden board. Fresh and perfectly seasoned, it’s a very good start.

Le Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenairePotted salmon

My partner goes for delicious sautéed squids and chorizo with antiboise sauce.

Le Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireSautée squids and chorizo

What’s next? We continue with the fish and especially with a delicious sea bream, tender and perfectly cooked. It’s served with a smooth cockle cream and asparagus risotto. A true success for this very hearty second dish.

Le Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireSea bream, cockle cream and asparagus risotto

Across the table, one goes for the breast of duck in its juice with potato puffs. The breast is perfectly cooked and eaten with love!

Le Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireBreast of duck

Finally, for desserts, classics are here especially with the vanilla crème brûlée, the floating island, the profiteroles with warm Valrhona chocolate sauce, the Crêpes Suzette… Please note that Brasserie Vaudeville also has a partnership with the prestigious Maison Angelina to offer two major desserts: the vanilla millefeuille and the irresistible Mont-Blanc.

But I finally go for the surprising and gourmet Valrhona chocolate mousse soufflé. Served lukewarm with a scoop of vanilla ice cream in its center, this dessert – lighter than expected – ends this tasting on a very good note.

Le Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireValrhona chocolate mousse soufflé

My +1 opts for the famous Rum Baba and its delicious vanilla whipped cream, and of course, served with rum so that you can really make it to your liking!

Le Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireLe Vaudeville à Paris : cuisine traditionnelle et fruits de mer pour la brasserie centenaireRum Baba and its whipped cream

To accompany the whole meal, the brasserie has wonderful wine references: “Les Pierris” Sancerre, Gevrey-Chambertin, Saint-Emilion Grand Cru, Pessac-Léognan…

For cocktail enthusiast, we go for the clever beverages of the barman chef. And, from 6 p.m. to 8 p.m., we choose the “Happy Oysters” offer: three Belondine No.3 oysters and a glass of white wine for €9 only!

Our review: a wonderful and pleasant surprise for this gourmet Parisian institution likely to fulfill seafood and classic and traditional dishes lovers’ taste buds, the whole is served by a smiling, friendly and attentive team.

The bonus: the beautiful open terrace that faces the Parisian Stock Exchange.

Please note Brasserie Vaudeville will celebrate its first century on this upcoming May 2 on the occasion of a party entitled “Bourse aux Coquillages“, and that will welcome young chefs Juan Arbelaez and Mikaela Liaroutsos to offer shells and crustaceans (accessible only upon invitation).

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Alcohol abuse is bad for your health, please consume with moderation.

Caroline J.
Last updated on 6 April 2018

Practical information

Location

29, rue Vivienne
75002 Paris 2

Official website
www.vaudevilleparis.com

More information
Ouvert tous les jours de 7h30 à 1h

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