THIS RESTAURANT HAS CHANGED NAMES Le Padouk

THIS RESTAURANT HAS CHANGED NAMES Le Padouk Restaurant Review:

Padouk is a dark and resistant wood from Africa used in the construction of ships' bows. Chef Bruno Sohn is a fair and solid chap from Alsace. They well complement each other. Padouk on the walls of the restaurant enhances the harmonious décor with its mahogany floor and orange and blue mosaics. Sohn matches this warm and welcoming ambience with dishes inspired by his experiences and his origins. He has been around in Europe and the Far East and won kudos for his previous tenures. Make no mistake, no concessions are made here to exotic fragrances and hazardous combinations; Sohn rests faithful to his Alsatian roots and traditional French training. This translates in the menu in offerings such as lentil terrine with pigs' jaws with foie gras confit and blood pudding, or rabbit stuffed with foie gras. But distinctively enough these dishes are transmuted by the integration of local products such as onion compote with olives or Niçoise wrapping, and dates and lemons. Sohn, indeed, introduces successfully in his Alsatian agenda the best native products such as San Remo's shrimps, polenta, tapenade, local fish like rougets or mérou, lamb from Haute Provence, Italian Gorgonzola and Parmesan. The resulting bill of fare is as eclectic as it is exciting. Next to the stuffed pig trotter is his luxurious interpretation of the pissaladière (a Niçoise rendition of the pizza) topped by a melting scallop in a tomato vinegar with herbs. Gorgonzola risotto sides up with red cabbage accompanying a spiced duck. Pastry chef Lionel Schaffary defines his desserts in four types: spicy fresh fruits, slightly acid Alsatian kugelhopf, fruity pear clafoutis, sweet tiramisu. Choose the local wines, like Côtes de Provence and Château St Julien d'Aile. Friendly service.