It took more than four months of work to renovate the interior decoration of this restaurant located 350 meters from the Relais du Louvre. Today, 6 months after the opening, the restaurant "is fully packed" and is ranked 99 out of 15,000 establishments in Paris.
They are young but do not lack experience. Denis has always been in the catering sector (palaces, pubs, design hotels) in Paris and Saint Tropez. Their head chef, Edouard Clouset was at the helm at Beaumarchais. "We did not want to offer the great classics over again. Instead, we wanted to give the spirit of world cuisine, with a modernized style, and at an excellent price. Here, everything is fresh and prepared in-house. All the fish and meat are delivered every morning. We work in small quantities to guarantee freshness. When there are more, we propose something else," Denis says.
The menu changes four times a year: 6 appetizers between 8 and 12 euros, 6 main dishes between 12 and 26 euros with the exception of a dish at 32 euros, and 6 desserts between 9 and 11 euros.
You can taste the semi-cooked foie gras and pear and walnut chutney (12 €). It is duck liver from the southwest seasoned with Noilly Prat white port. The pears are deglazed with white balsamic vinegar. The foie gras is served with a "Miche d'Antan", which is a traditional bread from the Julien boulangerie.
We must also mention the egg Bénédicte (10 €). A soft-boiled egg served on a brioche bun with minced spinach, gravlax salmon (Swedish-style cured raw salmon), and a hollandaise sauce.
There is, above all, the rib-eye steak of Angus beef. 300 grams of high-quality meat served with a tarragon and shallot béarnaise sauce, new potatoes sautéed in garlic and parsley (€32). "We have tested it all. Angus beef from Argentina is the meat that has satisfied us the most. Its preparation is constant, it is very well-marbled, extremely tender, and nerve-free," Denis tells us.
You may also opt for the suckling pig, with honey confit and romaine and puree (€ 19). The recipe is a secret and along with the cheese cake, they are the only dishes that have remained on the menu since the opening.
The meal would not be complete without the cheese cake. With an un-baked base of crushed speculos, cheese mousse and mango jelly.
It is a Louis XIII style building with an 1820 facade in black marble, classified as a Historical Monument, and since 1870, bearing the name "To the fame of spinach", which became "To the fame of cooked greens" at the beginning of the previous century.