Creamy Lime, Nepalese Meringue and Mint Sherbet
In Paris , restaurants awarded with 1, 2 or 3 Michelin stars flourish every day, gastronomic tables, "bistronomics", mythical brasseries, large dining rooms of luxury hotels or Palaces, without forgetting the latest fashion venues... To make your "arduous task" easier, we leave six addresses where you can delight your taste and your eyes (without breaking the bank) .
RECH _(62 Avenue des Ternes, 75017) _
This restaurant by ** Alain Ducasse ,** specializing in fish , has just entrusted his kitchen to his accomplice chef and Meilleur Ouvrier de France Jacques Maximin ; that offers exquisite marine flavors from the Atlantic and the Mediterranean.
In its elegant and bright dining room, soft volumes, light colors and natural materials predominate, evoking the seashore; with subtle decorative objects by Shinichiro Ogata and Jean-Pierre Guilleron.
'Macaronade de seiche' in Rech
Its menu of 36 euros, presented in a unique tableware by Pieter Stockmans, it offers delicacies such as roasted cod with green asparagus, almonds and lemon cabbage; white tuna marinated with green tomato ketchup or steamed hake with spinach and Champagne sabayon.
And in memory of the Alsatian origin of the establishment, its wines from the region predominate, such as Domaine Zind Humbrecht, in addition to other French terroirs.
Rech's room
SUBSTANCE _(18 rue de Chaillot, 75016) _
Offers a complete menu of 39 euros Composed of a starter, main course and dessert, which changes daily, depending on the season, the market and the crushes of its chef.
In your cozy space raw materials, warm wood, stone, zinc and ceramics wisely created by Michel Amar, the living room, the kitchen and the wine cellar rub shoulders, proudly displayed on one of the walls.
the letter of Matthias Mark, former restaurant Racines des Prés, offers a cuisine d'auteur that respects nature and products surprisingly sublimating its flavors.
this is how they cook poached oysters, with radish cream, beetroot and lemon ; Roasted Culoiseau fowl with candied lemons, cockles, and salt-crusted celery and desserts such as Sao Tomé chocolate soufflé with bitter cocoa crumble and fir ice cream.
Carrot cake with orange and white chocolate
MAISON _(3 Rue Saint-Hubert, 75011) _
In September Maison opened its doors, one of the most anticipated tables of the year, being the first restaurant of the Japanese chef Sota Atsumi , which previously passed through the kitchens of Saturne, Vivant and Clown Bar.
Located in an old two-storey warehouse with the silhouette of a house, it has been converted by the architect Tsuyoshi Tane in a unique space, lined with antique tomettes and filled with natural light.
Its capacity for 40 cutlery and its spacious kitchen, open as a loft in front of its large 8-meter wooden family table, create a unique and cozy atmosphere with the aim of receiving as at home.
Behind its contemporary sophistication, it offers a modern kitchen, gastronomic as well as simple ; uses exclusively French ingredients, but puts a curious twist on the traditional.
Notice to navigators, live this culinary experience in a fashionable place of this level, whose logo has been designed by David Lynch himself it has a price; A sensible option is to skip the dinners and opt for their 9-course lunch menu.
If you manage to overcome the waiting list and make a reservation, celebrate it with its natural wine.
DERSOU _(21 rue Saint Nicolas, 75012) _
This branché restaurant close to Square Trousseau , is commanded by one of the most fashionable chefs in Paris, the Japanese Taku Sekine that, in duet with the bartender Amaury Guyot , offers a pairing food & cocktails.
Decorated in an industrial style, bathed in subdued light, raw exposed walls and aged parquet, associates creative gastronomic dishes with studied cocktails.
For this taste experiment he uses first class foods, imagining a fusion cuisine inspired by different origins. You can choose one of their menus of 5, 6 or 7 services , or a more accessible way to taste its delicacies, is their brunch on Saturdays and Sundays.
In this weekend ritual, in addition to their own drinks, they offer original mixes like radish kimchi and bok choy ; paitan ramen with marinated egg and chashu chicken; ankake noodles with cockles, horse mackerel and spinach or black rice risotto with mushrooms and coffee emulsion.
To conclude, they serve pain perdu with peach and milk ice cream or panna cotta with hibiscus syrup and pêche de vigne sorbet.
Dersou: creative dishes and cocktails
L'ASSIETTE (181 Rue du Chateau, 75014)
In a more traditional atmosphere and style, L'Assiette has all the characteristics of a typical chic Parisian bistrot; ceiling frescoes, acid-etched mirrors, marble counter, and wooden tables and chairs.
The place was an old delicatessen that became an emblematic bistro frequented by President François Mitterrand. In 2008, David Rathgeber takes up this “auberge de palace”, claiming a rogue kitchen with good products, in the image of his childhood and the simple, but succulent, family Sunday meals.
His menu begins with French classics like mackerel macerated in white wine ; the snails in pot and croûton doré; or the paté en croûte de guinea fowl with vegetable pickles.
They continue with the main dishes such as the homemade cassoulet, the duck colvert pie and foie gras or the country specialties during the hunting months.
Their desserts are not for less, among them they prepare baba au rhum, poached pear with wine and vanilla ice cream and of course a selection of cheeses.
From Wednesday to Saturday at noon, regulars ask for its menu at 23 euros, which includes starter and main course or main course and dessert. A gift!
FLOCON _(75 rue Mouffetard, 75005) _
This new and simple restaurant in the neighborhood of Mouffetard stands out for its luminosity and freshness; thanks to its zen decoration and the garden with aromatic herbs located at the back of the room.
They propose reasonably priced recipes made from French ingredients, which change weekly. So you will test inputs from cauliflower hummus; smelts with cuttlefish ink mayonnaise; plongée d’Erquy razor shells with andouille; fried barbet mullet and tarragon butter.
His proposal of seconds is varied; venere rice with roasted pumpkin al hanout , sprouts and spicy cream; tuna tataki, cream of celery and wakame or a twist of the traditional Breton skate wing meunière with Swiss chard, lemon butter and cod roe.
To finish, they provoke with a carpaccio of fragola grapes and cottage cheese ice cream or vacherin with fig and Tahitian vanilla ice cream.
Elle n'est pas belle la vie?
Do not miss the delicious desserts of Flocon