The elegant decor of the Le 1920 is enhanced by original frescoes and extends onto the cosy patio area in summer.
The menu is replaced from one season to the next and evolves as the months go by so as to use fully ripened produce.
Utterly convinced that the produce is the star of the show, Julien Gatillon pays particular attention to its origins. He works very closely with farmers and suppliers who are able to meet his exacting standards in terms quality. He is also mindful to maintain special links forged with the teams at La Compagnie fermière Edmond de Rothschild Heritage located in Favières-en-Brie, where milk calves are bred especially for him and who also supplies games hunted specifically for the restaurant.
Closed from mid-April to the end of May and from October to mid-December.