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Address in Paris elaborating traditional and creative dishes, a traditional cuisine and a tarte Tatin.
With its large zinc counter, open kitchen, Art Deco luminaires, time tiles, we are stack in the bistros trend of the moment. But the most of Jaïs is not his look, nor his clientele of trentary 7 th, it is really his leader, Jaïs Mimoun, who after doing his classes as chef at Bristol decided to open his own address and that is so much better. He prepares traditional French dishes but always with a good dose of creativity. His brother, Yanis, who attends him in the kitchen, is the perfect assistant because he's very talented as well. At the entrance, we were tempted by the roast octopus, carpaccio of Crimea black tomatoes, virgin sauce at horseback, a fragrant set, crispy and creamy (if possible). In the flat, we liked the laughter of frying lamb with fennel powder. But lovers of good traditional cuisine will probably prefer the crust in the fat foie gras, and the sill Simmentally mature and their (true) home fries to continue. In dessert, you are recommended, your eyes closed, the Tatin pie and its double cream to finish beautifully.
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