AUX ENFANTS GÂTÉS
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Restaurant in Paris offering a menu of beautiful products with new flavors with a good value for money
Spoiled Children are Frédéric Bidault's small restaurant (22 covered). In an elegant and refined contemporary bistro, this chef with the already well-filled CV (La Grande Cascade, Lasserre, etc.) concocts a map made from beautiful products that he puts into music in his own way to create new flavors where the land and the sea are only one such as the chicken muslin, the cream of hulls to the cric mushrooms in Paris with lobster butter. The originalities are no longer included, with the tagliatelles of white seiche and buckwheat noodles sautated to wok and langoustin cream, the French hare cooked to royal with celery muslin, or the red perdreast to the boneless and stuffed chunk, cooked en cocotte. It is finally a nice value for money that awaits us here.
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