Cuisine: Brazilian, Continental, European, French, Latin
Newly opened by chef Rafael Gomes after putting in his 3 solid years as chef at the Grand Coeur (in Paris Marais), this attractive spot in the up-and-coming 'start-ups central' area of Paris is an... Read More
Newly opened by chef Rafael Gomes after putting in his 3 solid years as chef at the Grand Coeur (in Paris Marais), this attractive spot in the up-and-coming 'start-ups central' area of Paris is an instant hit. Here, the Brazil-born, U.S. trained (Gramercy Tavern, Eleven Madison Park both NYC top restaurants) is free to do as he wishes and follow his inspiration. Lunch is a good time to stop in to try the singularly delicious roasted avocado salad. You'll also find daily specials that include market fresh ingredients like artichokes and asparagus blended with a perfectly creamy but light risotto served with generous white-breast filets of Bresse chicken. A generous steak is also on the menu and there are also vegetarian choices which makes this a super choice for dinner, too. The signature dessert here is a white chocolate served with passion fruit granita and a coulis sauce of passion fruit. All is house made and all comes from the sheer passion and delight the chef has for his chosen profession. The interior decor is rustic and laid back with a gorgeous central table for group seating. Service is friendly and international but all seem to share that Brazilian touch of warmth.
- Best Value: "You really can't go wrong with the special of the day since the chef knows what's best for which season and has an eye for sourcing the top ingredients at the market. Two things not to miss are the cheese balls as a starter which are so super cheesy inside that they knock the traditional gougeres out of the playing field. Another not to miss are the fresh juice blends, all signature and all healthy and delicious. And then of course the white chocolate and passion fruit dessert. Just try to find that anywhere else."
- Recommended as Best Value Because: This chef has worked in some of the world's finest kitchens ranking on the world's 50 best lists. Now he has his own restaurant.