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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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