Sleuths have proclaimed to be in a league of its own. To check out one that many of the most gluttonous of we amateur gourmet Temptations and rapturous Paris delicacies are boundless.Īs I always try to fit in a new market or two on every trip, it was long past time This blog has already introduced you to a variety of food markets where In a nutshell, hightail it to any place the chefs and the food-lovers go. We pay a visit to the kitchen to discover the table set just right next to the stove (available for booking, to be at the heart of the culinary show) and a two-hours long talk with the friendly chef Jacky Ribault who tells us, with all his warmth, about his love for good things.And in Paris, that means point your feet in the direction of food.Īmong the best way to make friends with food is at the source suchĪs roving markets (marchés volant) or market streets (rue commerçants). Last but not least, we close our meal with some coffee and petits fours as good as the desserts: pineapple-ginger gourmandine and chocolate-caramel tart. Don’t miss the dessert focusing on quince (poached, as a whipped cream or sorbet) with green anise or the excellent pear-buckwheat dessert. They all delighted us, the passion fruit-based dessert with sesame, mint and diplomate cream and nougatine sorbet and the one based on Corsican tangerine with dark chocolate and Sarawak black pepper. It’s already time to move on to desserts (yes, plural). Moreover, before you go, have a look at the impressive glass wine cellar of the restaurant, absolutely wonderful. Calling all good cheese lovers!Īnd of course, you can pair your lunch with exquisite beverages thoroughly selected by L’Ours sommelier. We discover several fresh cow discs (curry and poppy seed, garlic and herbs), goat’s milk cheese covered in ash, double-cream Brillat, chalky tomme and even black 6-month old Coulommiers.
Great!Ĭoming from Seine-et-Marne and appreciated by the chef, cheeses are provided to foodies and we go for them. The whole is to be enjoyed with a side of small roasted seasonal vegetables (shiitake mushrooms, carrots, wild brocoletti) and, following the chef’s advice, we can even finish the vegetable casserole on our table. Incredible!īefore moving on to cheese, veal comes over as a roasted fillet and served with cooking jus and thyme and lovage jus, barley chips, lemon and miso zabaglione. What to do this week - October 17 to 23, 2022, in Paris and Île-de-FranceĪlready fulfilled, we’re then provided with pan-fried foie gras hidden under a beautiful gyoza-like dumpling, black sesame paste, and sweet-savory teriyaki sauce.
We keep discovering gastronomy according to Jacky Ribault with the pollack fillet roasted with anise, Cecina, roasted chards and saffron sauce (wow!), a very light dish then: trout eggs from the Blanka bay bathing in dashi broth to sprinkle with pieces of an exquisite and light bun flavored with lime and almond. The first course of the meal is very delicate, cuttlefish mousse set on lemon and fish stock snails from Jura cooked in a broth topped with black pig from Bigorre ventresca and served with black rice risotto and beetroot jus a strong, colorful starter, a feast for sore eyes and hungry taste buds. In this place with a bucolic décor and large areas – where we’re greeted by a wonderful stuffed brown bear, hence the name of the place – we let the chef surprise us.Īnd it starts very well with several appetizers: red beetroot ravioli served in a mortar and on a pebble from Ardèche a chestnut tartlet and a parmesan sphere. You have to be guided by a chef deeply rooted to good produces coming from small producers and fishing artisans and who improvises depending on his mood and his inspirations.
A place where nature is omnipresent, where produces are respected and enhanced and where foodies are surprises by the creative touch of a chef with a boundless imagination, Jacky Ribault. Set in the heart of the îlot Fontenay, a stone’s throw from the Bois de Vincennes wood, L'Ours has opened in February 2018. To make sure you have a seat, do not forget to book now by calling +33(0)146815034 or online. L'Ours reopens not on June 15 but on June 23, 2020.
0 kommentar(er)
