- Dress code: Casual dressy
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Saturne Restaurant Review: Chef Sven Chartier --- who swiftly swirls from one station to another --- presides over Saturne with fellow Racines recruit Ewen Lemoigne, who is in charge of the decanters. The restaurant features two rooms with tables, a bar and shelves all made from beautiful solid wood by Basque craftsmen. Copies of Serge Mouille's famous light fixtures are on the walls. The first room is designed to be a bistrot, with a comprehensive menu of charcuterie, marinated fish, carpaccio and a daily special. Prices range between €12 and €15 and no reservations are taken. Chartier pampers his produce and delicately works with them in a kitchen open onto the second dining room. His dishes are the work of a very good artisan: for example, col-vert and foie gras brioche with mesclun salad, and chipirones a la plancha (grilled squid) with burnt eggplant, tomato and slices of red onion with a dash of olive oil, basil and fleur de sel. Sarthe-raised Guinea fowl with crispy skin and moist, tender flesh is topped with coarse salt and tarragon leaves and served with grilled corn prepared with rapeseed oil, a half shallot and a whole leek. The originality in his treatment of vegetables is indicative of his past experience with chef Alain Passard. Lemoigne is extremely apt at selecting wines, for instance, a glass of Michel Guignier's Beaujolais-Villages "La Bonne Pioche" 2008 made with certified organic grapes.