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Restaurant with a definitely French cuisine, creative and without fuss.
While Hélène Darroze treats the little lucarn these days with his participation as jury on Top Chef on M 6, it's Shinsuke Nakatani, his second for more than nine years in Paris, who has made our delight since the opening of his restaurant in September 2014. His kitchen? Definitively French, creative but without chicks: light, with little or no sauce, and vegetables (Joël Thiébault) honored. This kitchen is inventive and audacious, like this horse net (a specialty of the chef), Brussels cabbage, cabbage kale, dice green greens and esophageal sauce. What about training? Contemporary, graphic, vivos and colorful. Beautiful ideas, we think of these salsious salsifis that accompany a chocolate with a marred chocolate of red lemon and rice grains blown and beaten, and give this composition a surprising underwood air. At the command of the decoration, a duo we know well, Eiji Kikkawa and Shinku Noda (Atelier Es). They have signed - among other things - the restaurants of Jin restaurants, Pages, Pass 53, Es, Aida, Gyoza Bar and most recently Summer Snow in Paris. White beams, monochrome walls very clear: Here again, the style of the two architects is Zen, contemporary and minimalist.
Members' reviews on NAKATANI
The service was high class and efficient and our server explained each course which were presented as pieces or art. The wine list was extensive
It was French cuisine in a very unique setting of the highest standard. While not cheap it will be a memory we will share with our son and daughter in law for years to come.