The former Pulperia, a gourmet Argentinian restaurant whose chef was Fernando de Tomaso, has just changed its owner. It is his assistant, chef Nobuyuki Akishige, who has just taken over the establishment. His cuisine does not deal with Argentinian dishes of his predecessor, he offers another cooking style which respect primarily the products with a seasoning and a presentation highlights them perfectly. The presentation of the plates is elegant and minimalist, with an obvious Japanese touch highlighting the Japanese origins of the chef. During our passage, we began with an original appetizer, a half-dried grouse, safranate potato, clementine, cocoa before continuing on a foie gras tart with gingerbread, grape coulis with mustard, half-dried muscat. As for main course, the langoustine à la plancha, chanterelle, new potatoes, emulsion of rosemary was a great success, as was the Challans duck, beet, pistachio cream, eggplant caviar, cedar fricassée. As for dessert, tea jelly with jasmine, white chocolate cream, black pepper, mango sorbet is a delight. In short, we loved this new establishment very much which is already a safe value!
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