Dalloyau Saint-Lazare: restaurant and tearoom

Dalloyau takes possession of the magnificent Eugénie footbridge in Saint-Lazare, and installs its new restaurant-tea room. To tantalize your taste buds, the menu is designed by former Top Chef 2020 contestant Justine Piluso. Her tasty dishes are based on seasonal ingredients sourced from the Île-de-France region. And let's not forget the unmissable desserts created by Jérémy Del Val.

Following the opening of two new concepts at La Samaritaine, Dalloyau continues to surprise us this autumn. The famous chain has just opened a restaurant in the Saint-Lazare train station, right on the Eugénie footbridge. For the more curious, this footbridge, a veritable nugget of French architecture, is also known as the Passerelle de l'Impératrice. Why? Quite simply, because this footbridge, which links the train station directly to the Hilton Hotel, enabled the young Empress to travel incognito.

Today, the Eugénie footbridge is home to the new Dalloyau restaurant. The bright, 200 m2 restaurant is open from 6 a.m. to 11 p.m., catering for tourists and Parisians alike, from breakfast to dinner, lunch and afternoon tea.

And to tempt the taste buds of gourmets, the famous French Maison de Gastronomie has decided to call on a former Top Chef 2020 contestant whose smile has made a real impression on loyal viewers of the show. Justine Piluso has been appointed Executive Chef ofDalloyau, taking over the helm at Dalloyau Faubourg and Dalloyau Saint-Lazare.

In our plates, we find tasty recipes concocted from 70%Île-de-France ingredients, 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 roasted button mushrooms, spinach, tartar and seaweed emulsion, and sesame and soy cream.

We also really liked the starter of smoked haddock, stuffed leeks, herb cream, chili pepper and yellow lemon; a perfectly dressed plate with just the right tastes.

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

If sweet tooths are still hungry after all that, don't panic, the Dalloyau Saint-Lazare restaurant has just what you need, thanks to the unmissable desserts by Jérémy Del Val, French dessert champion and head pastry chef of the house. Opera, lemon meringue pie, chocolate éclair, chessboard, not to mention ice creams and sorbets... there's something for everyone. The hardest part will be choosing!

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

Would you like to discover the friendly surroundings of the Dalloyau restaurant in Saint-Lazare and taste Justine Piluso 's delicious recipes?

Alcohol abuse is dangerous for your health. Drink in moderation.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.

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