HASfter having traveled from Tahiti to Taiwan via New York, Florian Barbarot wanted to come back and lay down his knives in the capital in order to offer a global experience and rather turned towards the sea. Result: the launch last April, in the 9e arrondissement, of Somewhere, a “two-in-one” restaurant offering a totally immersive gastronomic table on the first level, and a bistronomic cuisine, more accessible, above. Parisian for only eight months, this quarter-finalist of Top chef 2019 is still “in” discovery mode…
His canteen: Touch’in Paris
“I went there a bit by chance and I found everything I like there: a bistronomic menu, very short, very cooked. Jeremy is passionate, and I, who am not very fond of meat, nevertheless fell in love with his shoulder of lamb confit. We feel it simmering. It really is a tasteful kitchen. It is also a duo of associates who do not take the lead, and I like that…”
20, rue Vignon, 9e. touchinparis.com
“I went there for the first time because I needed oysters. I immediately sympathized with the owner who knows her subject perfectly, and monitors the seasons. Since then, I’ve been going there on a personal basis and she came to have lunch at the restaurant. I really like this exchange… It also stands out with langoustines, a product that I like. It’s rare to find a good caliber and yours are always beautiful, excellent value for money. You can eat on site too. »
50, rue du Faubourg-Saint-Denis, 10e. Such. : 01 48 24 67 21.
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His bar: The Bass Drum
“Jacques, the owner, has become a friend. I like his entrepreneurial vision every time he opens an address (he has five). He strives to bring something new. So we go there for the atmosphere, for the themed evenings, and its boards are all home-cooked – that’s also how I find myself there. »
160, rue Montmartre, 2e. lagrosscaisse.fr
His cheese dairy: Marie Quatrehomme
“I discovered it on the occasion of a specific need, I was not disappointed. Since then, I buy some of my cheeses there, those that I “cook” less so the quality is so good: in the restaurant, no traditional platter but a single variety that I work with like a dish. His chaource, in particular, is of exceptional quality. »
62, rue de Sevres, 6e. www.quatrehomme.fr
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His pastries: Kopain
“It’s opposite the restaurant and if I know it’s going to be a difficult day, I get pastries there for my team. I always get frustrated with pain au chocolat that I never find filling enough… except here! And the spiral-shaped croissants are a treat. »
60, rue du Faubourg-Poissonniere, 10e. www.boulangerie-michalak.com
Somewhere. 1, rue Ambroise-Thomas, 9e. Open Tuesday to Saturday, brunch on Sunday. A la carte at the bistro, start at €45, gourmet menus at €48 (lunch), €78 and €108 (dinner). Such. : 01 83 97 22 65.