Annette

Annette operates from the ground floor of Le Grand Hôtel Cayré, but it’s a standalone Parisian brasserie with its own distinct identity on Boulevard Raspail. The restaurant is named for Annette Kolb, a writer who lived in the hotel for nearly two decades, and the space has a timeless Left Bank feel to match. Inside, you’ll find a chic mix of Art Deco glamour and modern color, creating a sophisticated room that still manages to feel relaxed and homey – it's elegant without being stuffy. The kitchen is run by Executive Chef Bruno Brangea, who came from Alain Ducasse’s team, and his concept is all about revisiting classic French dishes with precision. His *œufs en meurette* is a world champion-winning version of the dish, and it’s the thing to get. The rest of the menu follows a similar path, with generous portions of bistro staples like beef cheeks, scallops, and roasted poultry. The cheese plate is a particular highlight, sourced directly from Maison Barthélemy, the famous local fromager. Many dinners here start with a cocktail at the bar, a common ritual for both hotel guests and the Parisians who make up a good portion of the crowd. When the weather is good, the terrace tables fill up, offering a prime view of the boulevard. It’s an all-day affair, serving breakfast, lunch, and dinner, but it really settles into its role as a classic neighborhood dining room in the evening.