'Crunchy coated: pecan nuts, soja sauce, herbs... and cod, 19€.'
The menu’s haiku poetry style gives a good indication of what’s to come at this trendy eatery. New-generation chef Gilles Choukroun’s culinary trademark is one of blending, marrying and uniting flavours, often Asian tastes with French ones, in ways quite unlike anywhere else on Paris’ food circuit. The food here is fun (expect dishes such as foie-gras crème brûlée), but accomplished . The oval dining room, clad in warm reds, browns and creams, provides a cosy backdrop for Gilles’ iconoclastic dishes, and Frédéric the friendly headwaiter ensures that the meal runs as smoothly as the vin.