Having a Michelin-starred training with Christian
Constant at Le Crillon, Deligne and Alexandre at Taillevent, and Les Magnolias in Perreux-sur-Marne, the young Breton chef Jean Chauvel and his Auvergnate wife Nelly, decided to bet the ranch on themselves and open their own restaurant, and I can say-Bravo!!
Decorated in a cool but welcoming Scandinavian style, it is light as is the cuisine.
I was joined by my culinary rabbi, Albert Nahmias, and our meal began with confit of beef cheeks
and ricotta ravioli in an emulsion of créme fraiche and herbs, accompanied by a mug of cool sweet potato soup.
The filet of bar accompanied by spring vegetables was light and fragrant. A ramekin of a buttery purée de pommes de terre rounded out the presentation. A glass of La Chablisienne (chardonnay) was a perfect match.
To prepare us for dessert Chef Chauvet served a liquefied Paris Brest.
In America pain perdu (French Toast) is a breakfast specialty but her it is a divine desert, redolent of tropical fruits and topped with vanilla ice cream.
And just for fun café is served with a cloud of mint-scented cotton candy.
Luncheon menus are 26 euros for two courses or 34 euros for 3 courses
In a separate dining room Chef Chauvel prepares a menu gastronomique de jour