Tartufo bianco d'Alba

Seared veal trotters with Tartufo bianco d'Alba

Julien Duboué - Corn'R

October 26, 2016

Today was the opening of Julien Duboué's latest venture: Corn'R a beautiful take-away or sit-in place dedicated to corn in all its forms (think polenta, cornbread croque-monsieurs, pastries, etc) with a Chef's twist...

With corn sourced from his friend Jon Harlouchet directly from the Basque region, you get organic and all gluten-free food, cooked with Julien Duboué's awesome creativity.

I personnally don't care much about gluten, but I am sure that the celiacs (true ones or by choice) will love to finally get a truly gourmet option.

Today I was lucky to enjoy a tasty cod fish on a fragrant bed of corn bulgur, an apple tart and some home-made lemonade.

Yummy !

Corn'R
21 Rue des Pyramides
75001 Paris

"La Liste": at last, an alternative to the questionable "50 Best"

"La Liste" of the most remarkable restaurants in the world has just been issued. Let us support this initiative which tries to bring a little bit of objectivity in a rather subjective domain.

Check the website here: "La liste". http://laliste.com

Colin Peter Field - waiting for the reopening of the Hemingway Bar at the Ritz...

September 18th, 2015.

The reopening of the Ritz is a little bit delayed, but it doesn't prevent some happy few from enjoying a few drinks prepared by the renowned Colin Peter Field... in all safety.

Hotel Ritz
15 Place Vendôme, 75001 Paris, France
+33 1 43 16 30 30

Jean-François Piège - Clover

February 12th 2015

Crispy Quinoa, Eggplant, Black sesame, satay

Truffle toasted sandwich, sausage

Scallop broiled on a Parisian cobblestone 

Cabbage leaves, smoked herring, confit lemon, chestnuts

Spaghetti, sweetbread, fried olives, pecorino

Brazilian-inspired banana with parsley sherbet and pepper

A large cookie.

CLOVER
5 rue Perronet
75007 Paris
Tel : +33 1.75.50.00.05

Yannick Lahopgnou - Zébulon Palais Royal

February 21st 2015

Zébulon Palais Royal
10 rue Richelieu
75001 PARIS
Tel: +33 1 42 36 49 44
contact@zebulon-palaisroyal.com

Bringing leftovers at work

When you don't feel like throwing away leftovers, make a nice lunch box...

Julien Duboué - A Noste

White truffle season !

A flavorful new starter upstairs at A Noste.

White truffle and potato salad (with a golden leaky yolk inside!)

A Noste 

6 Bis Rue du 4 Septembre

75002 Paris France

+33 1 47 03 91 91

Stéphane Jégo - Chez l'Ami Jean

if Johannes Vermeer had been at L'Ami Jean...

Stéphane Jégo by a Flemish master

Philippe Camdeborde's charcuterie still life

Scallop masterpiece

Sweet Diptych

Chez l'ami Jean
27 rue Malar 75007 Paris.
Tel +33 1 47 05 86 89
http://www.lamijean.fr/

Romain Meder - Alain Ducasse at the Plaza Athénée

February 10th 2015

A view on "Naturality", Alain Ducasse's new concept.

Romain Meder, after some time in the Middle-East, has taken the lead over the Plaza Athénée in replacement of Christophe Saintagne (discussed here) who had moved to Le Meurice. Chef Meder has been given the difficult task to serve this "Naturalité" concept. We're told it is about an healthier cuisine centered around seafood, cereals and vegetables... It reminds me somehow of what Alain Passard has been working on since the 90's and of Thierry Marx's Parisian concept at the Mandarin Oriental (Oh Dear, how much do we miss his Cordeillan-Bages days!).

What does it look like? See hereafter.
Truly, the meal is lighter and more digest. But isn't there a risk to lose the indulgence? This time, I am glad this was still the season for truffles which were lavishly shaved over many dishes. I am glad also to have received the friendly and professional service from Denis Courtiade the exceptional maitre d' and Laurent Roucayrol, the expert sommelier.

At least with this concept, thanks to the healthier and more reasoned menu (and contrary to many fine-dining temples), you can have this food for every meal, that is of course if budget permits!

The new furniture

Off with the tablecloth

Mackerel and celery

Caviar, Caviar du Puy (lentils), light jelly, buckwheat crepes, caviar-flavoured cream

Erquy Scallops, crusted cauliflower...

... and truffles. 

Atlantic sea-bass, olives and young leeks

Jean-Louis Chave's Hermitage

Anjou quinoa, roots and mushroom hotpot... and truffles. A brilliant dish, maybe the best part of the meal!

Chocolate, coffee and roasted buckwheat

Rum Savarin, whipped cream

Alain Ducasse au Plaza Athénée
Hôtel Plaza Athénée
25, avenue Montaigne
75008 Paris, France
Tel. +33 (0)1 53 67 65 00
http://www.alain-ducasse.com/en/restaurant/alain-ducasse-au-plaza-athénée