This post is also available in: Deutsch
Français
Brasserie Schuman has become Schuman Restaurant. We tried out the new address from the de Toffol brothers (owners of Bella Ciao, Pop-Up Hertz and Partigiano – Black Sheep Group) in the Glacis.
They got off to a slow start. It’s been a year since Eric and Alexandre De Toffol took over the emblematic address on the forecourt of the Grand Théâtre. “We didn’t want to make any big changes from the outset. But after a year, we wanted to make this a more popular place where everyone could feel at ease, with radical changes in the decor and in the menu ” explains Eric De Toffol.
A complete change of scenery
So goodbye to the white tablecloths, and welcome to a new, much warmer decor. Velvet banquettes, greenery, warm tones such as green, ochre and mustard yellow. Plant walls and ceilings, rattan lights and even a tree in the middle of the room set the tone. At Schuman Restaurant, no longer called a Brasserie from now on, the ambition is to offer a change of scene in a friendly atmosphere.
The experience begins with a cocktail prepared brilliantly by the barman. We loved the Basil Smash, with gin and basil, ultra-fresh and addictive. The barman kept shaking the whole evening, proving that the cocktails are a big hit with the clientele.
![](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/05/20240516_192039-1024x768.jpg.webp)
![](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/05/image_123650291-9-833x1024.jpg.webp)
To share or not to share?
When it comes to choosing dishes, those who are undecided will be delighted, as the menu has been devised with several dishes to share. “The menu has absolutely nothing to do with our other restaurants, we don’t have a structured menu, everything can change according to our customers’ desires and feedback”, explains Eric De Toffol. “We wanted customers to be able to play around with the menu, and above all to be able to share with friends”, say the owners.
We absolutely love the crunchy asparagus with hazelnuts (to be enjoyed while it’s still in season), or the slightly spicy cod ceviche, and the iceberg lettuce with pine nuts and passion mustard. The dishes are perfectly executed, cooked to perfection, delicious, fresh and inventive. You’ll be asking for more. “Chef Johannes Wagner, who also has restaurants in Berlin, has succeeded in training his kitchen teams well so that they can offer dishes that are well mastered,” explains Alexandre. “We’re still looking for the right balance between quality products and contained costs, so that we can offer starters that aren’t too expensive to satisfy everyone”, he confides. With starters priced between €9 and €17, and main courses around €25, there’s something to suit every budget.
Another big plus is that the wide choice of dishes to share means that service is fast, ideal when you want to come in for a drink and a bite to eat before heading off to see a show at the Grand Théâtre.
![](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/05/image_123650291-7-819x1024.jpg.webp)
![](https://u3t7s5p3.rocketcdn.me/wp-content/uploads/2024/05/image_123650291-11-819x1024.jpg.webp)
Lively place
For those who want to stay beyond diner, a space to the right of the inside bar has been designed to drink a last cocktail, while listening to the sounds mixed by the DJ in a DJ booth set up in the middle of the room.
“After 3 weeks of opening, we can see that people are really embracing the new decor, which they feel is warmer, and the menu, which they really like”, says Eric with satisfaction.
The owners hope to be able to install a huge awning on the terrace to keep it alive even in case of bad weather! Live music sessions can be enjoyed on the weekends. Another good news, the winter chalet will have its place on the terrace when the time comes. But before that, the Schuman Restaurant will be the perfect place to spend some fine summer evenings, full of food and conviviality.
For more informations: Schuman.