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Restaurant in Paris offering meat, fish, desserts, a daring, inventive and relevant cuisine.
Jean-Marc Notelet has a great passion for spices, condiments, herbs… In short, everything that can give a slap in the face to cooked products (often exceptions and always sourcés) in this restaurant with a ministerial, bourgeois and comfortable cabinet. So we will not be surprised to sail over the slate between cajun gambas to the grated fennel or a velvety orange potimarron orange. Then you will wake up your taste buds with tonka beef conflict berries or a combawa cabillaud cod back, or a team fillets, stew of turmeric and bouchots zucchini. To finish this festival of sensations, we will be using the pineapple candied pepper conflict, coco turbiné. A bold, inventive, but always relevant cuisine.
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Members' reviews on CAÏUS
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Serveur désagréable et restaurant qui ne dispose pas d’un menu imprimé sur papier.il n’y a que le QR et tant pis pour vous si vous n’avez pas de portable, de resto ou votre téléphone est éteint.
Plat sans plus et en très petite quantité.
Bref y’a mieux dans le quartier et la noté Google n’est clairement pas justifiée.
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Un rapport qualité prix que l on aimerait trouver plus souvent si l on souhaite goûter, même de temps en temps, des assiettes de tres bonne facture