Roger La Grenouille


in St-Germain & Les Invalides

Scattered with frog sculptures, B&W pictures of 1920s Paris and an array of old lamps, time-worn Roger the Frog has been cooking up frogs' legs to an appreciative Parisian crowd since 1930. Begin with frog raviolis in a garlic emulsion followed by frogs' legs à la persillade (in garlic and parsley butter) or a frog burger.

If you’re squeamish about devouring Roger, alternatives include dishes such as snails, hand-cut steak tartare and duck breast with creamy mash.