THIS RESTAURANT IS CLOSED Spring

THIS RESTAURANT IS CLOSED Spring Restaurant Review:

Sixteen seats only in this pocket restaurant make gourmet Parisians run to it. Daniel Rose, self-taught chef, was born in Chicago and came to Paris in 1990 in order to study art history, then worked as a trainee with Paul Bocuse and Yannick Alléno. The kitchen, open to the room, offers guests a wonderful time with a potato and asparagus cream with foie gras, marinated salmon with pesto and apple juice. Rose’s rack of lamb served with an almond purée is scrumptious. Also taste the purée of root parsley. And do not miss his chocolat moelleux served with curdled milk. The only flaw would be the unique menu, however it changes every day. The décor is contemporary and sober. The reception and the service are very charming. You better rush to that restaurant too, but please reserve! Menus: lunch €36, dinner €42.