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It is through a rather monumental entrance, it must be said, that we discover Jeanne-Aimée.

© Jeanne-Aimee

A long bar opens onto a large room with a glass roof, bringing unexpected light on the large wooden tables and a small indoor garden.

Behind the intriguing name of this recently opened restaurant, we discover, at the back of the semi-open kitchen, the chef, Sylvain Parisot, who has worked at Astrance, Fulgurances, and La Marine, in Noirmoutiers, with a meticulous energy.  

But let’s get to the point, our taste buds are getting impatient…

© Jeanne-Aimee

A simple menu but recipes that change regularly. That day, two starters, two main courses, two desserts. Let’s be clear: seasonal, organic, and responsible cuisine, with some of the products coming from the Humphris grocery store, founded by one of the three partners.

We start with a cabbage stuffed with pig’s feet, leeks, carrots, and chicken broth. As soon as the plate arrives, we know it will be gourmet. 

A magnificent little cabbage that we hardly dare to open as its delicacy and precision let us imagine the work. It is placed on a tasty bed of leeks and moistened by a flowery and delicious broth. Once opened, one returns to it instantly. A real explosion in the mouth that causes a bit of frustration at the end of the tasting. 

A reassuring, precise, and very original starter.

© Jeanne-Aimee

To accompany this cabbage and the rest of the lunch, an organic white wine from Domaine Guillot-Broux “Les Benièrrières.” Fat, dense, a caress on the palate.

Perfect choice of wine for the magnificent roasted hake, perfectly cooked, cauliflower risotto, a delight, pistachio pesto, celeriac with BBQ, and a shellfish bisque as exquisite as the chicken broth. Clean, powerful notes, and a perfect balance. The vegetal touch is both omnipresent and perfectly measured, the seasonings meticulous. A flawless dish.

I couldn’t help but taste the smoked carrot mousseline, deliciously original, which accompanied the chicken leg with BBQ-glazed white turnip, yoghurt, and dill-oil espuma, chosen by my friend, once again, surprised and conquered.

© Jeanne-Aimee

Talent, precision, and a clever mix of tradition and creation.

To be discovered before the awards complicate the availability…


3 rue Bourdaloue, 75009 Paris


Antoine Blanc