Where to enjoy the best seafood in Paris? Head for La Lorraine

Located on Place des Ternes, Brasserie La Lorraine is an iconic reference in the 8ᵉ arrondissement, known for its impeccable service and exceptional seafood.

Founded in 1919, this brasserie embodies the spirit of the great Parisian houses: elegant decor, rigorous service and carefully selected products. Modernized without losing its historic cachet, it now attracts regulars and visitors alike. The oyster bed in the dining room sets the tone from the moment you enter: here, seafood is king.

French-style service is a true art. Every gesture is precise, the customer is accompanied in the choice of products, the fish is presented raw before cooking and then served with care at the table. Such high standards are rare in Paris, and contribute to the establishment’s reputation. From the scaler to the maître d’, all staff are trained in the traditions of Parisian hospitality.

A well-established Paris institution

La Lorraine is more than just a brasserie: it’s an institution. It has seen generations of Parisians and travelers come and go, attracted by its seafood cuisine and central location. Just a stone’s throw from the Avenue des Champs-Élysées and the Arc de Triomphe, it is one of those emblematic addresses that have survived the decades without losing any of their quality. Its name also bears a nod to French history, in homage to the Lorraine region.

Impeccable French service

What’s striking about La Lorraine is the consistency of its excellent service. A smiling welcome, elegant staff, valet parking: everything is designed to ensure a smooth, polished experience. From breakfast to late dinners, the team ensures consistent quality in a hushed, respectful atmosphere. It’s this rigor that appeals to a demanding clientele, both French and international.

Fresh seafood

The menu is a celebration of the sea: Gillardeau oysters, Saint-Vaast, fines de Claire, crab, lobster, langoustines, whelks… The platters are generous, the produce always in season. You can opt for a simple plate or a royal platter for two. The chef also honors dishes such as sea bream with yuzu lemon, mussels au gratin, and sea bass ceviche, always with particular attention to freshness and origin.

Traditional know-how

Behind the menu is a wealth of traditional know-how. Each product is processed with respect for its natural qualities. Desserts, such as Grand Marnier soufflé or crème caramel, extend this typically French culinary experience. The discreet but well-chosen wine cellar is the perfect accompaniment.