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  1. Le Train Bleu: Un petit déjeuner type brunch au Train Bleu - consultez 6 960 avis de voyageurs, 4 654 photos, les meilleures offres et comparez les prix pour Paris, France sur Tripadvisor.

  2. The station buffet was unveiled in 1901 by the French President Emile Loubet and quickly attracted people from high society and artists. In 1963, the buffet became “Le Train Bleu” as a tribute to the “Paris-Vintimille” line dating from 1868, the legendary train that served towns in the French Riviera along the Mediterranean coast. Read ...

  3. Access and location. Le Train Bleu is located in the heart of Gare de Lyon, Hall 1, in the 12th arrondissement of Paris. Le Train Bleu. 1st floor Gare de Lyon. Place Louis Armand. 75012 PARIS. For people with reduced mobility, Le Train Bleu has a lift located near the Tour de l'Horloge. In needs, please call us directly on +33 1 43 43 09 06.

  4. Photo Gallery | Train Bleu | Restaurant in the Heart of Gare de Lyon. Gare de Lyon | 75012 PARIS. Tel: Takeaway Book your table. Open every day. Lunch: 11:15 am to 2:30 pm. Dinner: 7 pm to 10:30 pm.

  5. Le Train Bleu (restaurant) Le Train Bleu ("The Blue Train") is a restaurant located in the hall of the Gare de Lyon railway station in Paris, France. It was designated a Monument Historique in 1972. The restaurant was originally created for the Exposition Universelle (1900). Each ornate dining room is themed to represent cities and regions of ...

  6. 30 mai 2022 · Réserver une table Le Train Bleu, Paris sur Tripadvisor : consultez 6 957 avis sur Le Train Bleu, noté 4.0 sur 5 sur Tripadvisor et classé #1 604 sur 15 144 restaurants à Paris.

  7. Institution nationale, Le Train Bleu est autant une bonne brasserie qu'un monument, d'architecture et d'arts décoratifs, avec ses fresques absolument exceptionnelles, sa dorure et ses moulures, ses immenses lustres en cristal et sa hauteur sous plafond de 8 m. Joyau Belle Époque conçu pour l'exposition universelle de 1900, sa carte est aujourd'hui signée Michel Rostang qui, sans prendre ...

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