Go there and contact
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.
Did you know? This review was written by our professional authors.
Members' reviews on AUGUSTE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
Belles découvertes dans le menu prestige avec accord mets et vins.
Un bel endroit pour fêter un anniversaire,