Restaurant Frédéric Simonin

Restaurant Frédéric Simonin Restaurant Review:

This chic restaurant with an updated Art Deco-inspired décor marks a new chapter for renowned chef Frédéric Simonin. It seems a safe bet that his immense talent will draw in the Parisian clientele to his eponymous establishment in the 17th arrondissement. Simonin prepares traditional and modern cuisine in high fashion: ecrevisses (crayfish) façon marinière au vin d’Arbois spiced up with cayenne pepper; crab in a tangy avocado jelly; and sea bass with clam juice, black olive and fresh coriander. The memorable Côte de veau de Corrèze (veal chop from the Corrèze region) is perfectly cooked with garlic, rosemary, sucrine lettuce and jus de macis, and served with green peas à la Française. End with the yuzu soufflé with Okinawa sugar ice cream. Everything is quite impressive, which is not surprising once one looks into the exemplary background of Frédéric Simonin. His résumé includes Taillevent and the Four Seasons Hôtel George V with Philippe Legendre, Le Meurice with Marc Marchand, Ledoyen with Ghislaine Arabian and, to top it all off, five years with Joël Robuchon.