CHEZ GRAFF
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Parisian address elaborating an inventive fusion cuisine, fish and a dish of cheeses and charcuteries.
Thomas Lousteau, son of Guy Lousteau (Le Carré des Feuillants, in particular) opened his first table at Graff in 2013, in association with the Sainte-Clothilde Dairy team. Chef Koji Tsuchiya, a former of the Astrance, offers us inventive cuisine, amalgamating just what it takes but not too much and especially greedy. For example, a aiglefin of haddock, Marenne oysters with cucumber jelly, apple and cresson, both served in the entrance. A miso angus mudflap mudflap will delight meat lovers, while fish lovers will gladly turn to light cod and its pea sauce. In the evening we relax around a plate of Basque cheeses or Cold meats. A very successful contemporary framework, with bright wooden tables and vintage chairs.
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Members' reviews on CHEZ GRAFF
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Prix corrects pour le quartier et cuisine maison savoureuse mais les tables sont trop proches et la salle trop bruyante. Le ceviche, spécialité de la maison, est beaucoup trop relevé et, entre Argentine, Chili et Bolivie, j'ai dû en goûter une quinzaine récemment, sans compter ma propre recette à base de mulet de l'île de Ré !
Bref un bistrot de bonne facture mais il me faudra une deuxième visite pour comprendre des commentaires aussi élogieux.