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Address in Paris elaborating specialties of the sea and a cart of desserts well furnished.
Helen's speciality is fish. Choose from grilled, steamed or à la plancha. Meticulous service, with the fish cut up on a pedestal table in the dining room. Beforehand, to awaken the taste buds, an appetizer of scallops with seaweed butter, followed by sea bass carpaccio with yuzu or langoustine tails with citrus fruit. Finally, a cart of desserts garnished by talented pastry chef Marc Boisaubert: airy millefeuille with crispy puff pastry, Paris-Brest with a flowing praline heart and lemon meringue tart.
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