L’ACAJOU
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Dishes concocted from fresh regional products and often original to taste in a restaurant in Paris.
Hair in battle, a three-day beard, a young man's bouquet, Jean Imbert, the former winner of Top Chef and now very media cook, is beautifully holding the bar of his Acajou. The place? It consists of a long table d 'hôte, plunged into the black, perfect for a private moment around a glass, itself extended by a delicate white salon dressed and decorated with photos of JR, Melloul, Newton or Rancinan which regularly vary the atmosphere. Jean concocts his dishes from fresh regional and often original produce. The cook is not lacking in daring and know-how, he prepares with talent a constantly evolving map. You will have understood, Jean Imbert plays the map of modern and contemporary. Only the prices bite a little but it is usually the ransom of glory…
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Arrivés les premiers, nous avons eu la chance de découvrir les plats du menu dégustation avant nos voisins...
C’était délicieux, raffiné, gastronomique. Un immense plaisir