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Valentin Maillet and Alexandre Pichard (both of whom have worked at La Baule’s Castel Marie-Louise 5-star hotel) continue to delight their tables of gourmets, in their restaurant on Rue Léon-Blum. Chef Alexandre imagines an ephemeral cuisine, producing inventive, delicious-tasting menus. Sommelier Valentin pairs the dishes with suggestions from his short list of owner-grower wines.
“Pop-up” ravioli with grilled onion, yellow chicken confit and pan-fried foie gras, Albufera broth and chicken skin, caramelised shallots and black salsify with roasted onion shortbread
Low-temperature cooked veal fillet, reduced jus/tartufatta, snacked pear deglazed with white balsamic and vanilla, Jerusalem artichoke pulp and confit
Spinach, sage and white chocolate ganache sphere, with a green apple and lime middle, granny smith apple marshmallow, Viennese shortbread, candied green apple and lime zest sorbet.