Restaurant in Paris offering traditional French cuisine, fish and meat
This old hostel for poor people founded by Nicolas Flamel is now considered as the oldest restaurant in the capital. A few years ago, the place succesfully changed. And everything has been rethought: the set, the service, the wine list and of course the cuisine. Offering French traditional gastronomy, the sign placed on the quality and it is successful. The salmon dumplings, the hake filet, the risotto, razor clams, terrines, and slow cooked seven-hour leg of lamb. Let's say, it's tasty! The discreet but traditional setting is perfect to spend a pleasant time.
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This house, that Flamel had built in 1400, is famous being the oldest house in Paris and now houses a restaurant that has been inspire alchemy (because, know the- alchemy still exists, and there are people who practise it today…) for its menu.
It is worth a visit to admire the building, and the cuisine is very good, even if the price is a little too expensive. The atmosphere is very stylish (perhaps too much, I almost broke out has to laugh facing the pompous solemnity of the waiter who collected the crumbs on the table with small silver spatula). Here I advise you go there all only, a minimum of company is preferable. Perfect for a romantic evening.
In appetisers, we were entitled to a jalea de beetroot and cucumber, decorated smoked salmon which I would have damned st, and accompanied by his financier to Parmesan.
As we have chosen squeezed foie gras and redcurrants tart melon and fresh prawns. The first is not only slightly seasoned and also by the finesse by the power of redcurrants, while tart is in a summer delightfully by its successful freshness, lightness and weddings.
In dish, we have chosen with lamb leg of 7:00 revisited, served candied crust and furnished with mini vegetables, as well as the fillet of bar, cooked with coarse salt, served on an aubergine caviar bed, accompanied by spring vegetables seasonal and completed an emulsion sorrel and mint.
In both cases, cooking proved to be impeccable, fish and meat basing literally on the language! The accompaniments are balanced in order not to denature products, preserving their taste and their natural crunchy biscuit.
For desserts, we chose the iconic ingot chocolate- but Nicolas Flamel. Classic dense and generous chocolate. Then, finish on a more original touch, we chose creamy... the amazing blood orange and red pepper association on a biscuits with nuts, prepared in mousse and sorbet, mixed with citrus fruit. In means a dessert rather surprising and light, concluding this meal in private conversation ideally.
The presentation their fact, the welcome and service are pleasant tasting is delicious and inventive, alchemy is the choice of flavors. Thanks to the lunch menu we are designed for barely €25 per inhabitant, but the first menu is what €31 for a gourmet restaurant, is almost miraculously affordable!