Address in Paris offering a masterly bistronomic cuisine, poultry, roasted fish, and various desserts.
Since its opening, L'Office, with its rough décor in the "no decor" trend and its mastered bistronomic cuisine has made its mark. Yosuke Yamaji, trained by chefs Alain Ducasse and Joël Robuchon, is in charge of the cuisine. And it's true that the dishes offered by this young Japanese chef are attractive due to their bold construction and wide variety of flavours. Here, there are no minimalist dishes made up of two or three products, but rather a complex composition, deeply gustative, full of pep and highlights. Perfectly rhythmic and colourful presentations are the result of this stacking. We start with pan-fried squid in persillade, mashed parsnip, onion condiment, smoked sweet pepper. We continue with duck breast, crisp polenta, carrots, date condiment, and poultry juice. Unless you prefer the roasted cod, butternut with citrus butter, mushrooms, Savagnin sauce, almonds. The cookings and seasonings are perfect. We end on a high note with a mousse and milk jam, 82% chocolate, peanuts, and pears, which are completely addictive!
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Cheesecake fade et assez écœurant. Bœuf Wellington ne mérite pas 39€. On est peut être mal tombés.