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Restaurant in Paris preparing rich and creamy mashed potatoes, poultry, fish and desserts.
Frédéric Discover is first a journey marked by very beautiful establishments (Ledoyen, Taillevent, Meurice, Georges V). Above all, it is the school of Joël Robuchon, with whom he worked in Paris and London. That's whether this chef knows how to prepare a rich, creamy potato puree, generously equipped with butter. Now detached from his master, it is found in a decor in a chic and bourgeois style, signed by Maud Lcaa, perfect translation of the kitchen that is served. The program of the celebrations? Boiled egg façon, parsley and ceps, bonbon butter bonbon or chestnuts served in en perfumed end, chestnut smoked in beech wood, foie gras and heavy croutons, followed by a rosée cuite, fondant fondant and parfumé quince, suivi jus, sage fondant, or pearl cabillaud, served in a bean broth coco flavours of a paella. To conclude, the pistachio of Iran, in perfect ice, nappée cassis, biscuit to Kahlúa. An exceptional restaurant to spend an exceptional time!
Members' reviews on FRÉDÉRIC SIMONIN
Je raffole de gastronomie et Frédéric Simonin m’a charmée.
Sa salle est agréable, reposante. On est bien installé.
Le maître d’hôtel est efficace, sympathique et plein d’esprit.
Mention spéciale pour le pâtissier, de la part de mes papilles.
Je répète, je vais y retourner.
restaurant frederic simonin paris 17 etoilé au guide Michelin
Les plats sont magnifiques et gourmands, une petite marche digestive s'imposait à la sortie.
Je recommande !
Nous recommandons sans hésitation. Merci à toute l équipe.
merci beaucoup et hâte de vous recevoir a nouveau .
Merci.