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Restaurant in Paris serving a minimalist menu of 2 starters, 2 courses and a dessert, colorful and graphic dishes.
Bertrand Grébault, chef of Septime in Paris, indicated recently that it would not displease him to make school, to have created a style. Challenge held with this Gare au Gorille created by two former emplyees of the famous restaurant at rue de Charonne, Marc Cordonnier in the kitchen (also having worked at Arpège of Alain Passard) and Louis Langevin sommelie, which can also be found in the dining room. The façade, all dressed in white tiles, is perfectly original. For the rest, you will find a perfectly minimalist carte, two starters, two main courses and a dessert at lunchtime, each determined by three products (raw veal, herring and fish as a starter, cod, watercress, lardo di colonnata as main course, chocolate, jar and peanut as dessert…). A carte that points to < i > freestyle < /i >, cool and uninhibited cuisine, which is a daily invention according to the products of the moment, the season and the inspiration. The result? Refined, colourful, graphic, modern and well-cooked dishes… Work of a real pro in short.
Members' reviews on GARE AU GORILLE
Nous avons mangé convenablement ayant pris 2 entrées, un plat + une garniture ainsi qu’un dessert - le tout à partager pour deux.
Le menu change quotidiennement, les produits sont de saison. Les serveurs sont à votre écoute et vous aiguillent tout du long.
L’ambiance se veut chaleureuse et tamisée, elle l’a été.
Nous avons passé un agréable moment et reviendrons bien volontiers !
Accueil et service impeccable et professionnel.
Plats très bons. Coup de cœur sur l'okonomiyaki ❤️
Un peu déçue sur le dessert par rapport à la qualité gustative des plats.
On reviendra !