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June 25, 2008
June 5, 2002
The chef is noted for his creative cuisine, often incorporating Asian influences. My appetizer was two small red onions stuffed with a mixture of breadcrumbs, snails, ham and mushrooms, a unique treatment of snails that I thought was tasty, though the snails were pretty well buried in the other ingredients. My main course was a delicious calf's liver topped with an unusual combination of minced chorizo and spices, served with stewed sweet and sour cabbage and tomatoes. A very tart passion fruit sorbet with slices of fresh mango rounded out the meal. Although the food was interesting, I thought the creativity was a little over the top.
Service was a bit ragged, with the waiter forgetting to bring the wine until after the appetizers were served. As it was a red wine that needed a little time to "breathe", this was a big goof for a French restaurant. I think they may have been short-handed, as he was the only server for the entire room.
The restaurant is located near Notre Dame; the Maubert-Mutualite metro stop is the closest.
From journal Eat Like a Parisian