La Pascade

Of course everybody's writing about it, but I thought the new offering from two star Michelin chef Alexandre Bourdas deserved a mention. This woodsy little place, the subject of much foodie buzz and rumor in past months, has nothing to do with the cutting edge cuisine of Bourdas' Honfleur based Sa Qua Na or indeed to do with anything. The small, ruggedly modern dining room, replete with half open kitchen, communal table and funky utensil drawers, serves up pascades, something like a crepe with raised edges, made of freshly beaten eggs and flour, a dish from the Aveyron region not found much in Paris. The interesting thing here is that Bourdas not only resuscitates a little known regional dish, but also manages to use it as a vehicle for interesting recipes such as lamb ragout with pok choi,  fromage blanc and Vietnamese cardamom and monkfish with spinach, lime, coriander, loveage and coconut emulsion. Wines are a bit too pricey, although the wine brewed and drunk like a beer was refreshing enough to merit a second one. Last but certainly not least,  the most delightful and delicate dish, not on the menu Margaux Johnston.

La Pascade
14 rue Daunou, 75001 Paris