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Address in Paris preparing traditional cuisine, seafood à la carte, stuffed oysters
The small thirty seat room of Gaël Orieux is always full at lunch or dinner time. His cuisine takes as a base the Auguste Escoffier's legacy, "king of cooks" and "cook of kings", that is to say, a cuisine that would be described as traditional today, but as a structured starting point for a more personal research. Brittany, his childhood's place, enjoys a choice place, with seafood and butter as a guest star, a must-eat of the à la carte menu, while involving many Mediterranean or Asian influences. The oysters? They are stuffed with horseradish foam and acidulous Comice pear, as well as a "sea water jelly." The crunchy ones (doughnuts) of verbeina lobster are enhanced by Bavarian butternut and kumquat reduction. The Caribbean pure chocolate soufflé, honey and pollen ice-cream from Mr. Bergheaud.
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Cuisine a la hauteur de nos attentes
excellent rapport qualité -prix
je recommande
Menu du déjeuner excellent, savoureux et copieux avec une belle entrée de saison (asperges vertes), suivi de magret de canard cuit a perfection et une belle garniture de petit pois et champignons. Et au final, le super mont blanc revu avec de la myrtille. Et nos remerciements particuliers de nous avoir gâté avec un souffle au chocolat, succulent!