I sat next to Chef Romain Mahi at a dinner produced and hosted by a supplier of high end products to upscale restaurants. I was immediately impressed by his knowledge of and passion for ,cooking and a boyish charm that I hope he never loses.
I quickly booked a table for lunch accompanied by M, my sommeliere extraordinaire. We were effusively welcomed by sommelier Etienne Billard who is slowly building a cellar of highly personalised and often surprising references like the 2015 Crémant de Jura from Domaine Labet that launched our meal.
After a tartellete of chèvre fumé to open our tatse buds Chef Romain sent out  baby green asparagus stalks, grilled leeks and conger eel and for M
White cumin / sabayon cuttlefish / candied orange
We finished our crémant de Jura that represents Etiennes mission to educate palates to new and unespected experiences-dry and only mildly efferevcent unlike the safe choice, a cremant de Burgogne.

M had Cod with cauliflower, watercress with baby peas and horseradish root, paired withMâcon-Solutré-Pouilly 2017 Manoir du Capucin, Bourgogne



Whole pigeon yellow zucchini, fava beans and brown butter

A peppery Côtes du Rhône 2015
Domaine de la Biscarelle, Vallée du Rhône was a perfect match.


Chocolate mousse, pink grapefruit , hibiscus sorbet and raspberry coulis with the slightest hint of wasabi.

The very lightest Chiffon Cake capped an exciting meal from a talented team of young professionals.

Thre is a suugestion of Japan in the beauty of the presentations and the dashes of unexpected ingredients that complement the chef's 14 years of disciplined French training and cooking.


24 rue Feydeau Paris 2eme

01 40 39 92 88

Closed Sunday & Monday


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