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Bistro in Paris offering a tasting menu of 5 appetizers, original cuisine and well thought out dishes.
Finding a table in this very traditional looking bistro is not easy since reservations are made 1 month in advance, reservations for the first service are made only 14 days in advance and the second service from 9:30pm. Yes, but once you're settled in, you don't regret your surprise tasting menu at €75, created by the brilliant Inaki Aizpitarte, chef and owner of the place. This self-taught man is in perpetual creation and his totally unbridled imagination treats every day the blessed who have managed to slip into his "castle". Under his nonchalant looks, this genius of the kitchen makes his room vibrate every evening with well thought-out dishes, full of mischief, relayed by a very sexy mixed team although a little bit fast, who praises like no one else the master's cuisine. The tasting menu service consists of 5 appetizers, 1 starter, 1 fish dish, 1 meat dish and 2 desserts. Inaki's cuisine is so original that words and descriptions of the dishes are not enough. You have to live this experience at least once in your life. We complete with some crus of rather daring natural wines.
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Members' reviews on LE CHATEAUBRIAND
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Les amuses bouche étaient fantastiques et très savoureux.
En revanche, un peu déçue par les plats : Le poisson était fade et le gratin de pdt et truffe + le beurre de truffe écœurant. Le canard était très dur.
Le dessert signature était tres amer, le caramel était sûrement trop cuit. Dommage car le dîner avait si bien commencé.
Les + :
Très belle carte des vins, une sommelière qui connaît bien ses vins.
Les serveurs étaient tous très biens
Le restaurant vaut quand même le détour !
Attention, la salle peut être très bruyante.
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All in all it was worth the trek, my 4 star on atmosphere was only because the lady at the next table was vaping and I suspect it was permitted because they were regulars.