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Bistro in Paris, das Wurstwaren und Gerichte mit hausgemachten und neu interpretierten Produkten serviert.
Yannick Alléno, ein Vollblut-Franzose und Chefkoch des Meurice, hat es sich zur Aufgabe gemacht, in einem Loft-Bistro, das sich im Erdgeschoss des Maison de la Mutualité eingenistet hat, lokale Erzeuger aufzuwerten. Die bekanntesten sind Le Bourdonnec für Fleisch, Lalos für Brot und Vérot für Wurstwaren. Die Unbekannten, Barberon für Kresse, Vadorin für Fleischprodukte, Surgis für Obstanbau oder Nantois für Gemüse. All ihre Produkte kommen in Gerichten aus der Ile-de-France mit glorreicher Vergangenheit zur Geltung, die neu interpretiert, aber nicht verfälscht werden.
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Meinungen der Mitglieder zu CUCINA
Die nachstehenden Bewertungen und Meinungen geben die subjektiven Meinungen der Mitglieder wieder und nicht die Meinung von Le Petit Futé.
However, in term of food, I was a little disappointed. I ordered the menu sole mio (antipasti, primi piatti and dolce) and I expected much more elaboration and flavor on their dishes. The antipasti was a planche of charcuterie, which was okay in terms of content and variety, but I expected another thing as an antipasti.
The primi piatti (main dish) was a beetroot risotto with gorgonzola, which sounds weird, but in terms of flavor was good. Nevertheless, in terms of preparation, it was too simple. The waitress came with a pot and served it there on the moment, which I found it interesting as a performance, but did not make any difference. For instance, if she added something else to the plate or finishes the plate in front of you, it would have been a different experience. But it wasn’t. I did not understand well how different made the waitress serving the risotto in front of me than just bringing the plate with the same portion she served.
Then, I think the dessert was the best dish of the series of plates I tried for lunch: panacotta with nuts from Piemonte. You could really see the dedication, attention to detail and layers of flavors in one dish. A mix of sweet with salty touches from the caramelized sugar and nuts. Although the dish was good, I think it could have been perfect if the praliné wasn’t very sour.
Finally, the coffee and little chocolate was a good way to conclude the experience.
I paid for that menu, 35 euros which I think is fine. However, I have had better experiences with lunch menus from other restaurants (from the Michelin guide) paying a few more euros, whose menu is more elaborated and delicious in terms of food. In any case, I think I need to try their degustation menu (Tentazioni) to get a better sense of their experimental food with good quality.
Besides food, I liked the ambience. A beautiful place that makes you feel like in Italy with a playlist including classic Italian songs.
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Sabor Kairos
This restaurant is actually a Ducasse, the 3 stars (and 2 stars, 1 star). It shows. The waiters are well trained, knowledgeable and really nice. The food is precise. For instance the tartare sauce is not your classical Vitello Tonnato. But the addition makes it quite remarkable.
A very nice place for an impromptu dinner or lunch.