3 B Restaurant Jean Chauvel-Boulogne

 

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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!!

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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.

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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

 

And 

In a separate dining room Chef Chauvel prepares a menu gastronomique de jour

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33 Avenue du Général Leclerc, 92100 Boulogne-Billancourt
Phone: 01 55 60 79 95

 

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Regularly scheduled literary salons with guest writers, private dinners, restaurant openings, wine tastings,market visits and cooking classes attract a discerning, sophisticated crowd who love to have a good time while they learn. Our cadre of Paris–based colleagues happily share their passion for this magical city.
   

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