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Small Parisian estaminet offering fresh and seasonal products with an excellent quality-price ratio.
It is under the leadership of a young Italian chef, Julien Stefanizzi, that you welcome this small typically Parisian tavern spread on two levels: The bar with its zinc counter on the ground floor, and the large room on the floor. On the plate there is a level, a mix of land and haute gastronomy that Julien learned to master by making his classes at the star chef Jean-Pierre Vigato in L'Apicus. At lunch, a formula with excellent value for money will delight those who are familiar with fresh and seasonal products. In the evening, we are experiencing excellence with dishes that are worked out with highly guarded flavours and associations. If the tatin of beef tails and the home nougat have become a few months of unavoidable signature dishes and would be welcomed by all customers, the marinated/vodka salmon, the lamb saddle to the quenelle, the salmon koulibiac or the chantilly and its honey/cinnamon caramel form with the rest of the map a beautiful approach to the French gastronomy.
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Très bonne cuisine. Personnel pro et souriant.
La cuisine en elle-même est très bonne, avec une carte fournie mais bien dosée, et des préparations imaginatives, que le chef et le personnel expliquent bien aux clients pour en maximiser l'appréciation!
Excellent établissement et très bonne soirée, je compte bien y retourner!
Pas de 5/5 juste pour :
- Le chocolat sur profiteroles n'était pas très noir et sans amandes effilées.
-90 Euros par personnes pour 2 verres de blanc, 2x 25cl de rouge et seulement 3 entrées à 2 personnes, c'est juste un tout petit peu cher: à 80, cela aurait mérité un 5/5 !!