Brasserie Lipp (2010-12-21)
Brasserie Lipp
Tables are very closed to each other
Ceiling
Mustard is common as table condiment
Bottled water is always uncapped at the table
Food prices are a bit more expensive than average
By day 5, menu became very easy to read
Dessert choices
Our waiter checks the progress of diners through the mirror reflection
Cutting baguette for us
Tough baguette
Cornichon to be eaten with the terrine
KL's plate
Terrine de Campagne
Jelly was good
The meat was over seasoned
Confit de Canard
The crispy bits of the potatoes were so yummy
The duck was not as juicy and aromatic as L'entracte
Some area was a little chewy
They also write orders on paper and stick it under the table covering
Sorbet: average good
Came with buttery almond cookies
Not that special and too big a serving
Cream served in a chipped bowl came with my Tarte Tatin
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