ZÉBULON
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Restaurant offering an imaginative cuisine that awakens the taste buds in Paris.
Tournicoti, tournicoton and this is Zébulon's team. Pollux's not here, but we have three solid guys to replace him. A band that is not unknown because she had already made us turn his head with Pirouette without peanuts… Come on, jove Jean-Marie Fréchet, his brother Laurent Fréchet and Thomas Chaput invite us in their den: Great verrides in front, a very clear room where you can eat on a large table of hosts or more intimate on well-spaced tables, a piano-tail throne on a trade show, a beautiful blond wood ennothèserie keeps nice bottles, and we even have an eye on the kitchen. The three buddies glued behind the Yannick Lahopgnou stoves, a Cameroonese who landed from Osaka where he was executive chef at a French star restaurant after making a small tour in the Meurice with Yannick Alléno. All this is only good and originality. The card is not very elaborate, normal everything is fresh and does almost a minute. The kitchen offers us a great burst that puts our papillae awake: ashis broth, duck duck, foie gras then calf filet, fregola, mushrooms, grenade, pepper to finish pears to honey, almonds, marjolaine and lemon ice. What can we say otherwise that we are totally seduced by this imaginative cuisine?
Members' reviews on ZÉBULON
Pour le service, sel et poivre sur les tables ne serait pas du luxe (mais peut-être le chef est-il trop confiant dans la sûreté de ses dosages et oublie que les goûts peuvent varier d'un gastronome à l'autre :-))