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Restaurant in Paris offering a minimalist menu, dishes of 3 or 4 products and a creative cuisine.
Garance is one of those restaurants that people talked very much about at their opening. Garance... Perhaps like this colour that can take a wine before aging. It is even possible insofar as the initiator of the project, Guillaume Muller, was a former wine keeper at Alain Passard. Guillaume Iskandar, who was also at this same prestigious establishment, as well as at Petit Nice in Marseille and at Septime, runs the kitchen. Garance, perhaps also like this nuance which was used as a base for the colour of the curtains in the restaurant, the rest is rather bare and takes up with some success the style of the trendy minimalist neo-industrial interior of the moment: transparent cellar, Serge Mouille lamps, raw wood, stainless steel, polished concrete, Flow chairs published by MDF Italia, and, of course, a kitchen completely open on the ground floor on a unique bar of six seats. The menu reflects the setting: minimalist, of good taste, contemporary. Soil-grown endive, Cantal and Iberian ham, yellow chicken, venere rice juice, leeks and Pontoise cabbage: each dish contains three or four products. No doubt, we are here in good company. In fact, the dishes of Guillaume Iskandar are not disappointing. Fresh and frontal, they are at the service of products and taste, without any frills or complication, like his cuisine, reflecting the great creativity. A cuisine of an artist in all.
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