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Restaurant with a definitely French cuisine, creative and without fuss.
While Hélène Darroze treats the little lucarn these days with his participation as jury on Top Chef on M 6, it's Shinsuke Nakatani, his second for more than nine years in Paris, who has made our delight since the opening of his restaurant in September 2014. His kitchen? Definitively French, creative but without chicks: light, with little or no sauce, and vegetables (Joël Thiébault) honored. This kitchen is inventive and audacious, like this horse net (a specialty of the chef), Brussels cabbage, cabbage kale, dice green greens and esophageal sauce. What about training? Contemporary, graphic, vivos and colorful. Beautiful ideas, we think of these salsious salsifis that accompany a chocolate with a marred chocolate of red lemon and rice grains blown and beaten, and give this composition a surprising underwood air. At the command of the decoration, a duo we know well, Eiji Kikkawa and Shinku Noda (Atelier Es). They have signed - among other things - the restaurants of Jin restaurants, Pages, Pass 53, Es, Aida, Gyoza Bar and most recently Summer Snow in Paris. White beams, monochrome walls very clear: Here again, the style of the two architects is Zen, contemporary and minimalist.
Did you know? This review was written by our professional authors.
Members' reviews on NAKATANI
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Le service est parfait, nous nous sommes laissés guider pour le vin avec un Chablis surprenant et excellent.
Que dire des plats si ce n'est que chaque assiette est une excellente surprise avec des saveurs subtiles mais bien présentes.
Le dessert est à mon goût un peu en retrait bien que très bon.
Nous reviendrons ... Bravo à toute l'équipe...
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Service discret et efficace.