Our meal end of November, more or less similar to Sophie Brissaud’s menu, except the cheese course.
It’s a menu surprise, so we tried our best imagine a wine that fit all dishes (without asking for the menu). We have chosen a Brouilly by Jean-Claude Lapalu 2015, refreshing and light.
We were given very nice house made kaffir lime butter, sided with fleur de sel and with some pepper pancetta
Pumpkin / Squash cream with hazelnut oil, toasted almond, summer Beaufort cheese et black pepper
Entry is octopus tenderly cooked with reduced beetroot juice, red onion, cashew nut cream and decorated with oxalis - my favourite dish of the meal
Fish dish is a slice of Plaice, a flat fish in Turbot family accompanied by a broccoli purée, cockles and caper popcorn
Vegetable dish - Roasted celeriac with chestnuts chips, roasted hazelnuts, cèpes, reduced vegetable juice, shiitake powder, mustard and romanesco young leaves
Galice beef aged 50 days, smoke parsnip purée, spinach with shiitake powder, note that the brown spot above the meat is a piece of fat, quite delicious. my second favourite dish of the night
Cream cheese on a nut crackle (I think)
Crispy millefeuille with vanilla diplomat cream and salted butter caramel
Mignardises - lemon tarts and financiers
As the pilgrim has pointed out, the meal is 43€ with 8-9 dishes! Only 2 persons working in the kitchen with a girl serving and recommending wine. Interesting meal, obviously Chef Quentin Giroud loves purées and nuts, he loves using seasonal ingredients to cook. I think it was the most autumnal meal I have ever eaten in a restaurant!
ASPIC
24 Rue de la Tour d’Auvergne
75009 Paris
Tel : 09 82 49 30 98
Only open for dinner
cooking courses during the day