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Restaurant in Paris serving 3 menus in Omakassa mode and dishes with fresh products.
No storefront or sign here, even less indication, even discreet, of the name of the restaurant, an opaque curtain completely hide the room and the only visible marker of the institution outside is a small sign showing the prices of the three menus. It would be a shame to keep moving without stopping, because as you may understand, the restaurant of Tarayuki Honjo, a young chef of about thirty years who has worked at some very beautiful tables including the Astrance, Le Petit Nice and Noma, has settled down surprisingly, all of a sudden, in an address which is to be included in the Parisian gastronomic landscape.
In the programme, therefore, three menus in Omakasse mode: the opportunity to taste, among other things, a ewe's curd cheese with its urchin and black olives sauce, accompanied by oxalys (a signature that is found regularly), a poultry enhanced with hazelnut cream, a baby asparagus, chanterelles and rockets or a turbot from Brittany., caramelized, grey shrimp juice and thyme. Each dish is made at the last minutes and all the products used are fresh.
Takayuki Honjo aims at a certain form of essentialism and counting. His cuisine? Contemporary, precise (including for the cooking), light, studied and inspired with his use of herbs and aromas. Audacious on the occasion (a pigeon cocoa sauce, verbena oil and chanterelles), while remaining harmonious and without violent contrasts. The dishes are simple and very straight to the point.
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