Auteuil Brasserie

The former Auteuil station gives Auteuil Brasserie a setting with more range than its street entrance suggests. A large bar, decorated dining spaces, a terrace and a planted rooftop create several versions of the same address. The rooftop is the most open-air choice, while the rooms below retain the social scale of a brasserie.

Mediterranean cooking and a planted rooftop

The menu takes its direction from the Mediterranean. Marinated meats, braised vegetables and generous pasta dishes sit alongside vegetarian options, giving the kitchen a broader identity than a conventional steak-and-frites brasserie. A meal can move between those different parts of the menu without following a fixed tasting sequence.

Colour and planting are central to the interiors. The decorative rooms continue into the rooftop garden, so the outdoor setting feels connected to the restaurant rather than a few tables placed on an unused roof. The large bar provides another focus for the visit, especially when the occasion is as much about a shared evening as a full meal.

Different rooms in the former station

Its size also changes the atmosphere. This is a substantial venue used for private and professional gatherings as well as ordinary restaurant service, with different spaces capable of hosting different kinds of event. The particular room or terrace matters to the experience more than the name of the building alone.

Porte d'Auteuil supplies the geographic connection to western Paris. The restaurant belongs to that neighbourhood, but the old station, Mediterranean menu and rooftop planting give it a distinctive identity in western Paris. It works best for visitors drawn to a sociable brasserie setting with a real choice between indoors, the bar and open air.