Closed this summer, as food was served on the hotel rooftop, Brasserie Urbaine, namely hôtel Molitor restaurant, reopened this Fall 2021. Even though the place has changed chef several times over the years, it is now Martin Simolka who works in the kitchen of Brasserie Urbaine.
Martin Simolka presents “classic brasserie dishes but modernized in taste and plating”.
Even though Brasserie Urbaine prices seem high, they are fitting the neighborhood (porte Molitor in Paris 16th arrondissement). The restaurant serves – for a similar price – dishes of a far better quality than the other brasseries around.
Brasserie Urbaine menu changes with the season. Dishes are based on organic fruits and vegetables. Ingredients come from short delivery systems as much as possible, and all fishes are wild. Therefore, right now, you can enjoy some marble foie gras, beef carpaccio or soft-boiled egg as starters. On the next menu, there will be an exceptional pâté en croûte mixing beef tongue, foie gras, duck breast, duckling fillet from Challans and crunchy lardo de Colonnata. This pâté en croûte is already available on the Sunday's brunch menu.
On the current menu, you can enjoy the chef's signature dish, namely the truffle croque with black (charcoal) bread, béchamel, Comté cheese and free range ham from Anjoy. A dish with a very hearty portion of grated truffle.
Surf side, Martin Simolka has decided to roast scallops from Normandy with honey and serve them with parsnip and fried kale. Surprising, but delicious.
Despite a wide choice of starters and main courses, do not forget to keep some room left for dessert as pastry chef Benoît Gressent's sweet delights are just as tasty as chef Simolka's dishes.
Now, for desserts, Brasserie Urbaine serves sesame profiteroles, poached pear carpaccio, and yellow lemon and black lemon from Iran tart with meringue. Under the meringue hide a lemon madeleine and a lemon coulis as well.
Molitor restaurant also enjoy a terrace (when the weather is fine) with views on the iconic swimming pools and swimmers. Inside, the decor is thorough, the ceiling is high and white, lit with red light. Behind the patio doors, you can see the pool. And for groups, the big table enables to be away and have views on the kitchen.
Chef Martin Simolka introduces himself to all patrons and makes a lot of travels back and forth between the room and the kitchen to explain the dishes he created. Like the chef, the entire Brasserie Urbaine team is very thorough.
How about treating yourself to a meal at the Brasserie Urbaine this cold Fall?
Dates and Opening Time
Starts 22 November 2021
13 Rue Nungesser et Coli
75116 Paris 16