Recently opened, Le Saut du Loup (name refering to an architectural term for a transparency separating an interior from an exterior, although maintaining a harmony between the two - ie, the restaurant and the Tuilleries gardens) , is the hottest museum restaurant in Paris. The chef, Pascal Bernier, cut his teeth at Lasserre, the formely one-star Clovis , and then worked as a consultant for the likes of the Atelier de Renault. The upper dining room is by far the best place to eat, with lots of black, white and reflective and transparent surfaces. The cuisine is in the traditional/modern vein, and although a little pricey, was worth it for an interesting lunch.
Amuse bouche of crème de topinambour (cream of Jerusalem artichokes)
Small red peppers, stuffed with tuna fillet and parmesan cheese
Crème de carrot avec "mouillette" de cumin (Carrot cream soup with cumin dipping breadstick
Pasta with ham and parmesan cream sauce
Coquilles Saint Jacques with Lentilles
Excellent "cornet" de frites
"Plaisir intense", mango and cocont ice cream with whipped cream and raspberry coulis
and funky square toilets....!
Le Saut du Loup
107, rue de Rivoli Paris 1er
Telephone: + 33 1 42 25 49 55
www.lesautduloup.com
3 comments:
Wow, I didn't expect to see that last picture!
sorry, a little abrupt, then again this blog of mine doesn't really follow pre-established rules...
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