In 1864, the Alsacian Bofinger was the first one in Paris to serve the draught beers. In 1919 he was able to open the Bofinger brasserie, with its magnificient glass dome.

Today, the specialities of the Chef Georges Belondrade are still, of course, the meat or seafood sauerkraut (choucroute), but also other french dishes like onion soup, snails, etc...

It's worhth going for the beautiful surrounding, but the service and food are average. My choucroute had the smallest sausage I'd ever seen and was quite cold...

Anyway, you better make a reservation before going!