THE PARIS OF CHEFS. Each week, a gastronomy actor entrusts his favorite addresses in the capital. Make way for the chef of the Trianon Palace in Versailles.
By Laurence Gounel
© DR
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IHe is the emblematic figure of the gastronomic table of the Trianon Palace on the edge of the park of the Palace of Versailles. This chef of Scottish origin, who has accumulated seven stars throughout the world, has just appointed Gabriele Ravasio at the head of his French brigade. Objective ? Surprise by mixing his unique talent for dressage and his Japanese techniques.
This disciple of Nobu Matsuhisa, who uses neither cream nor butter, is particularly fond of working with products that are not widely accepted, such as beef tongue and sea urchins… A bold, responsible vision (the products are worked in their entirety) and offbeat gastronomy, like Gordon Ramsay, cathodic chef and superstar in England. When he is in Paris, he gladly alternates bistro and starred tables. Always on the lookout.
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Its fish and seafood restaurant: Clamato
“A reference when I want to taste fish and shellfish. I go there as much for the food as for the place with its inspiring decoration. No need to book unlike its big sister next door, Septime… which is the very embodiment of modern French cuisine. No bombastic codes, but remarkable work by all the teams, in the dining room and in the kitchen. »
80, rue de Charonne, Paris 11e. €35 a la carte.
His pastry: Cedric Grolet Opera
“A cult address, a must for pastry lovers visiting the French capital. In my opinion, it is one of the best croissants in all of Paris. Excellence has a price: an impressive queue for a simple pastry to take away. As for getting a table at the tea room, you have to do it months in advance, but it’s worth it! »
35, avenue de l’Opera, Paris 2e.
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His hidden bar: Sotto
“When I try to experience a typically Parisian moment, I go down the stairs of Carboni, a table in the Marais. And I settle in this hidden bar with an old school spirit, smack in the tradition of speakeasy, and which serves plates to share. Nice selection of wines by the glass and a Negroni Sbaliat-signature, absolutely fabulous. »
14, rue Charlot, Paris 3e. Around €15 per cocktail. Such. : 01 42 72 49 12.
Its gastronomy: Restaurant Guy Savoy
“It is unthinkable for me to talk about French gastronomy without mentioning this chef, who is also my mentor. I go there every time I go to Paris, and its artichoke and truffle soup is the epitome of perfection. »
Monnaie de Paris, 11, quai de Conti, Paris 6e. €630 for a 13-course menu.
His bistro: Frenchie
“The neighborhood bistro at the highest level. The perfect combination of a very nice kitchen and a pretty setting. »
5, rue du Nile, Paris 2e. €140 for the dinner menu.