AGAPES ET TRADITIONS GOURMANDISES
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Restaurant in Paris serving dishes with fresh products, a vanilla ice cream from Madagascar.
This restaurant is orchestrated by Frédéric Naulleau. He has worked in the past at L'Apicius of Jean-Pierre Vigato and Alain Senderens. In an intimate setting, Frédéric focuses on the terroir and a beautiful mixture of classic dishes and more elaborate dishes, always based on fresh products. A little desire for seafood: mussel clafoutis and grilled almonds, plaice fillet with herb butter or meuniere pan-fried skate wing. A craving for land food: roasted whole veal kidney with chorizo, roasted farm black pudding in galette and braised lamb shoulder. Huge desire for sweet treats: chocolate pie with orange zestes, liquorice and fennel cream or chocolate waffle, warm Williams pear and Madagascar vanilla ice-cream.
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