The Terrace at the Hotel Warwick-Paris

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Chef Ludovic Bonneville arrived from Orléans last year and he is turning out superb food that is inventive without being flashy and at reasonable prices for a space of this style.

I was joined by Albert Nahmias and Yves the amiable maitre d’ who could easily double as a Russian villain in a James Bond movie produced a magnum of Albert’s favorite wine, a white Saint Perlay, from which he filled our glasses.

Asparagus was in season so we started with a medley of white and green asparagus vinaigrette that had been blanched and grilled with langoustines. Al dente and delicieux.

turbot

Albert selected a turbot with spring vegetables including those tasty asparagus. Chef Bonneville’s inspiration was a light bath of jus de viande. More SaintPerlay was poured.

veal

It was an unusually cold and windy day for April and I opted for a rib-sticking  Veal T-Bone that was exactly what I needed and perfectly complemented by a 2007 Saint-Estephe from Frank Phelan.

rum

We were perfectly content to skip dessert since we were expected at 3-star chef Guy Savoy’s soon to open restaurant (May 17, 2015) at the Musée de la Monnaie for a press orgy but Yves served us a delightful shot of strawberry soup and knowing my delight in digestifs poured me a Venezuelann rum that was  unctious and rich in molasses flavor.

Another lovely afternoon at the office.

W Restaurant at the Hotel Warwick
5 rue de Berri
Paris 75008
Tel: 01-4561-8208
Metro: George V

ORIGINAL REVIEW

It was one of those chilly, misty days, ideal for a good book and a glass of wine in front of a fireplace but having none of these requisite items and being on the Champs-Elysées I popped into the W Restaurant at the Warwick.

Just off the bustling Champs Elysées, tucked into a corner of the Warwick Hotel is the W Restaurant. Blonde wood walls and brown leather chairs offer a soothing change from the famous boulevard. I was greeted by the genial Yves and offered a Deutz rosé champagne before scanning the menu.

First courses were three large ravioli of pied de cochon and Bouchée de la Reine. Bar manager Yves Le Perzon selected a 2004 Chateau Peymartin, Saint Julien from his excellent assortment of wines by glass.

Main courses were six succulent wok sautéed coquilles St Jacques with vegetables and smoky, grilled andouilette served with mashed potatoes.

Dessert was a dégustation that included a mousse au chocolat and passion fruit in fromage blanc.

W Restaurant at the Hotel Warwick
5 rue de Berri
Paris 75008
Tel: 01-4561-8208
Metro: George V

 

terrace

 Spring 2016 

mands

Sara was visiting from Philadelphia and brought summerwith her so M and I took her to the Terrace.

We began with Martini Bianco and Prosecco over ice-clean, fresh,and crisp.

nicoise

Portions are generous, so Sara's slightly different salade nicoise (peas, pearl onions,quail eggs and no tomatoes) entrée was more copious than many first courses i've seen in this town.

Monika selected crab meat and pureed beets with thins slices of radishes-naturally slightly sweet and delicious.

gambas

Main courses were grilled gambas and pureed potatoes for Sara

dorado

 

and simple grilled dorado for M and moi-simply perfect.

Our wine was light red 2014 Clos de Cordelier-Saumur-Champigny-ideal for our seafood meal.

ludoT

Chef Bonneville has done a superb job of making the Terrace a destination and not just a hotel restaurant. He is being rewarded with a complete redesign of the W lobby restaurant that will reopen in September 2016 with an exciting new menu.

 

The 8th floor terrace at the Hotel Warwick in Paris with views of the Eiffel Tower is now open for lunch and dinner. Or, stop for a relaxing coupe or a martini Royal (Martini Bianco and prosecco.)

 

Chef Ludovic Bonneville has just arrived from Orléans and can be found the open “kitchen” creating 39 euro menus (Entrée, plat et dessert ou fromage) from firm fish and T-Bones ideal for grilling. And the price stays the same for dinner!

It was opening day and the sun made an appearance. After the obligatory coupe de champagne I ordered the entrée du jour, a mousse de torteaux followed up by grilled maigre.

My colleague ordered the 450 gram T-Bone with roasted potatoes and we both drank a white from the southwest and with our refreshing, summery dessert of citrus dominated fruit salad, a Moscato from Mas Amiel.

The Terrace at the Warwick • 5 rue Berri • Paris 75002

Tel: 01 45 61 82 14

Metro: George V

 

 

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