Marloe

Marloe Restaurant Review:

This offshoot of L’Arome caters to patrons in a refined setting, with two-tone banquettes, a tile floor and old photographs on the walls. Jérôme Salmagne, a former lieutenant of Thomas Boullault from L’Arome, has a knack for showcasing ingredients that come from topnotch suppliers. The bread hails from Poujauran, the butter from Bordier and the vegetables from Joël Thiébault, all of whom work with prestigious restaurants in Paris. A slicer in the midst of the dining room helps to cut the Bellota ham served as an appetizer. Other treats include center-cut salmon filet with algae butter, shell risotto, Black Angus beef with blackcurrant juice and potato mousseline, and strawberries flavored with vanilla Chantilly cream. Remarkable wine list with plenty of suggestions.