Founded by Hugo Audoire and Émile Bonnin, this new temple of fine dining opened its doors in September 2022. Entirely designed by architect Marc Pelé, the atmosphere is intended to be friendly, relaxed, and welcoming. A sophisticated restaurant with materials combining marble and wood, it consists solely of bars, which is its defining characteristic: here, there are no tables; conviviality is practiced at height.
Nicolas Ricouard, the head chef, remains committed to using seasonal and high-quality ingredients. A proponent of food fusion, a culinary style that incorporates several foreign techniques, he draws inspiration from reading and travel to create a true "clash of cuisines" in his dishes.
We began our dinner with "Shimeji Tempura with Korean romesco sauce." This technique involves deep-frying the mushrooms, resulting in a crispy texture from the very first bite. Interestingly, this technique was introduced to Japan by Jesuits from Portugal five hundred years ago!
Next came the "Stracciatella with courgettes, charred onions and peas," an Italian cream somewhere between yogurt and crème fraîche. We tasted it with our eyes closed, drizzled with a little olive oil.
Among this multitude of dishes to share, we decided to continue our tasting with the "Tempête fried chicken, tamarind, lunu dehi and curly endive salad" – a mix of flavors that are both surprising and interesting.
And for those with a sweet tooth who can't decide, we opted for the "Chocolate, walnut and Faroese wafer ganache", which charmed our eyes... and our mouths.
A restaurant with tasty and carefully prepared dishes to satisfy all palates!
5, Cour des Petites-Écuries, Paris 10e
