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Restaurant offering bistro cuisine with farm pork and various specialties to choose from.
He has a nice training this Jérôme Bonnet. It is quite simple; moreover, he has worked at some of the more attractive restaurants of the moment (Pourcel, Loiseau, Le Squer...). But let's make no mistake, Radis Beurre, the restaurant he opened in early September 2015 on the edge of the 15th and 7th arrondissements of Paris, offers a bistro cuisine that is not haute cuisine. Who says bistro, it means pork (from the farm!): so we can start our meal with the feet, served seared with foie gras on a vinaigrette with acidulous gravy and a sheet of tetragon, then continue with the chest, accompanied by vegetables and mushrooms, in a mustard sauce in the old way. An extreme choice for some who may otherwise fall for a terrine Retour de chasse à l'Armagnac, roasted young red partridge, salsify and autumn leaves with juice, or red mullet fillets, carrots and civet sauce. Certainly bistro, but with a certain sense of dressing: it is clear, clean and nicely presented though without fuss. Nothing exceeds. Roughly effective.
Members' reviews on LE RADIS BEURRE
Le jour où nous sommes venus déjeuner, beaucoup de monde, salle bruyante e prix plutôt élevés. Mais la qualité est au rdv.
Service impeccable.
Ce restaurant mérite une plus grande salle.
Les saveurs sont présentes et la présentation est recherchée mais pas ostentatoire
Différentes formules sont proposées selon votre appétit
Un régal pour les papilles
Un choix de vins interessant