THIS RESTAURANT IS CLOSED La Bigarrade

THIS RESTAURANT IS CLOSED La Bigarrade Restaurant Review:

Yasuhiro Kanayama directs the stoves of this one-room restaurant that features twenty place settings, green-apple walls and candles suspended from the ceiling. His cuisine presents inventive combinations of tastes and surprising textures. Herbs are omnipresent and sauces banished in order to promote uncluttered flavors. From the dégustation menu that changes every day, let’s start with focaccia drenched in olive oil from Naples, then follow it with clams that come with Colonnata bacon and slivers of potatoes, mackerel matched with strawberry and ground chrysanthemum leaves, scampis with nettles and green apple emulsion, Basque pork with cockles, roast ham with chocolate and carrot, and turbot fillet with foie gras and zucchinis. Flavors marry seamlessly and enhance each other, bearing witness to the fine technique of the chef. Desserts also are artfully crafted, such as the chocolate tart complemented with a matcha green tea cream. The wine list has many offerings that go well with the meal.