ARNAUD NICOLAS CHARCUTERIE CUISINÉE

If you don't know anything about meats or if you have some reluctance to eat it, this restaurant may well change your mind. Did you know, for example, that charcuterie is just not based in pork? Not at all… At the helm of this brand new restaurant, Arnaud Nicolas, a 2004 MOF charcutier, is a true virtuoso of charcuterie. Already the owner of Boudoir, he opened this new establishment last June, just a few meters from the Eiffel Tower, and the fans of good products rushed quickly down the doors. In a clean and bright setting, you can taste exquisite charcuterie and you can also buy it in the adjacent shop if you prefer to eat at home. So far, the products of Arnaud Nicolas are mainly found in the Metzger butchers and in Alain Ducasse's bistronomic restaurants with whom this small genius of the charcuterie works regularly. As proof, it was Arnaud Nicolas who prepared the pâté en croute of the presidential dinner of July 13, 2017 at the Eiffel Tower - prepared by Alain Ducasse - that Emmanuel Macron shared with a distinguished guest who was no one but the US President Donald Trump. But rest assured, despite the prestige, the prices are very soft at Arnaud Nicolas restaurant and you can taste the charcuterie for fine gourmet at an excellent price-quality ratio. Beyond the must-eat duck liver paté en croute, you are recommended, among other things, the duck foie gras in beggar's bag or the duck rillette with red wine. You can continue with a dish of fish like the redfish fillet with black and chanterelle rice or a meat, for example the browned calf, the stove of green vegetables and fine salad. For a sweet finish, we strongly advise the rum baba, a scarcely whipped vanilla cream. When leaving, we just want to tell Arnaud Nicolas: Hats off artist!