Night owls will be delighted!Įdouard VII Theater, 10 Edouard VII Square, 75009 ParisĪt Laperousse, the restaurant that calls itself Pleasure House since 1766 and it turns out to be real. On the menu: marrowbone with truffles, razor clams with herb butter, tender veal shank with raisins, divine fries, regressive truffled pasta shells, XXL millefeuille… Yum! Hidden in the basement, the Cabaret-style cocktail bar promises crazy parties with the program, musicians, burlesque strippers, DJs, illusionists and performers who make the show. At the same time, everything lends itself to having a good time: can-can atmosphere designed by the creator Alexis Mabille himself – scenery glamorous as desired, thick velvet curtains, shimmering mirrors and chandeliers – to the bistro menu of the Colombian chef, Juan Arbelaez, through the company of very VIP customers.
RESTAURANT RUE JEAN MERMOZ 75008 FULL
The icing on the cake? The wine list is full of rare wines found from Champagne to Burgundy and the Rhone Valley.Terrace, restaurant, cocktail bar, performances… The Frou Frou is definitely asserting itself as the new fashionable rendezvous. Proof that opposites really do attract each other, the duo's menu is teeming with delicious and surprising dishes: from scarlet chicken eggs served on a nest of beetroot and smoked eel, tortellini of chanterelles and its wood foam to European bass and Breton artichokes with coffee with hints of pink grapefruit and raw cider to drink, with everything being good and of the finest quality.
Then, in the kitchen, Kevin de Porre celebrates his native Catalonia, with produce that is full of character, alongside Erwan Ledru, who looks towards Brittany and its sustainable fishing. Covered in moldings, the contrasts begin with the decoration with a clever play between the old (chandeliers, gold mirrors, Louis XV motifs.) and new (leather benches, Pierre Paulin armchairs, designer lighting.). The curtain falls on this culinary masterpiece, thanks to Pierre Chirac, with a duo of crème brûlée and vanilla ice cream.Īlready at the head of Substance, a gourmet restaurant in the 16th district, Stéphane Manigold unveiled Contraste this fall. Then it's time for the fishes, as a special, a fabulous turbot and a melt-in-the-mouth salmon confit with fennel. For the second act, the appetizers awaken the taste buds, just like the culinary memories of childhood, with the arrival of a sour egg surrounded by white miso mushrooms that follow the last tomatoes of the season accompanied by a sorbet with herbs and redcurrant. Driven by the chef's desires and inspirations, La Scène begins its culinary show with finesse: crunchy tartlet with foie gras and port (or cauliflower cream for vegetarians), crispy leaf with vegetables, bread from Lalos (a Parisian bakery) with semi-salted gourmet butter. From Toro & Liautard, the felted decor is reminiscent of a yacht, where the walls are striped with lacquered wood, with marble tables and colorful prints on the chairs. La ScèneĪ two-star winner from the Prince de Gales, Stéphanie Le Quellec chose Avenue Matignon to open her very first restaurant. With a new gourmet table surrounded by mirrors, a Japanese restaurant and a fashion forward hideaway that celebrates the Mediterranean, here is an overview of the best restaurants to dine at in the 8th district.
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