Pleine Terre

Gastronomy underground!


On a quiet residential street off the Champs-Elysées with no blatant signage, just a a menu affixed to a pole, one descends a staircase into an as of the moment unfinished space (the retsaurant has only been open for 10 days.) Paintings arrive this week and the fumoir and rum bar (Chef Jimmy Desrivieres is from Martinique) will open soon but the food is definitely finished.

After a coupe of Laurent-Perrier rosé Albert dug into a ravioli with wild mushrooms with a citrus accent

and I plunged into coquilles Saint-Jacques with langoustines, ginger and lemon juice-Jimmy's Caribbean roots are on full display with spice and citrus. 


As a main course my daurade was a winner-a large, firm piece on a bed of Paimpol beans spiced with turmeric. With my fish I drank a dry white Cotes du Rhone.



Albert opted for  saddle of lamb with artichokes and carrots that was perfecly fine but lacked the oomph of my fish.


But desserts, from the Japanese pastry chef were light and delicious. For me,variations on the figue and for Albert, citrus fruit, biscuits and honey sorbet.

Mint tea capped a leisurely and enjoyable dinner.


Dinner menu Entrée, plat dessert at 45 euros is an excellent rapport/qualité prix

Pleine Terre 15 rue Bassano

09 81 76 76 10

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