Ispirato dalla vicinanza della Comédie-Française et del Théâtre du Palais-Royal, we propose a unique concept with a menu for the meal – dopo spettacolo e degustazione – a scelta tra 5 e 8 portate.
Thibault Nizard, the 30-year-old chef, has enjoyed his talent in prestigious gourmet restaurants like Drouant, Le Taillevent or La Monnaie de Paris first of all, with his company, he has his restaurant, Dawn, located in the heart of Paris between the Louvre and the gardens of the Palais-Royal.
In questo locale di 320 m2 Distributed by living, with a simple and elegant decoration, we offer a total immersion in the kitchen and, for more curiosity, L'Aube suggests the “Chef's Table” for 6 people. Ideal for having a special moment with the chef in this open kitchen design.
Traditional taste of the day
"Salsa preparation format, it's an authentic recipe. My dishes have grown up classici, but they don't have to be annoyed. This must be the life of the dish, it's the right recipe for your customer if you're looking for it."
Lo chef dà risalto al pollame, al pesce e ai salumi fatti in casa.
“Vado a Rungis più volte al mese per scoprire, assaggiare, condividere. I fornitori guidano le mie scelte nei menù”.
As an antipasto, the house proposes carciofi bretoni novelli mangiati raw with salt and pepper, accompanied by a sweet of arrostite cipolle and funghi or spugnole ripiene di pollame and vino giallo.
As the main dish if you can opt for the quenelle di pollo al sugo di pollo, che va di pari passo con foie gras, asparagi verdi e vino giallo o ancora un San Pietro alla griglia, piselli, prugnolo di prato e brodo di pesce con latte di mandorla.
And to concludere in beauty, dolci imagination istintivamentee prepared with talent, così come i piatti.
If you're experiencing a unique gastronomic experience, L'Aube is probably the best!
10, rue de Richelieu, Paris 1° borough
France
laube-paris.com
Tanja Aksentijevic