THIS RESTAURANT IS NOW A PRIVATE EVENT SPACE 1868

THIS RESTAURANT IS NOW A PRIVATE EVENT SPACE 1868 Restaurant Review:

This modern restaurant is tucked away in the Hôtel Edmond, near the Batignolles quarter. At the stoves is chef Jean-Sébastien Pouch, who honed his chops with Eric Fréchon at the Bristol, then did a short stint at Restaurant Lapérouse. His cuisine bears witness to a wonderful technique but may be spoiled by whimsical flavor combinations. Too many ingredients tend to blur a dish and not entirely showcase products such as langoustines or calf sweetbreads. Menu items feature soft-boiled egg coated with a crust of burnt bread; pan-seared scampis with beetroot, green apple dices and cottage cheese fritter; and roast beef with asparagus, bacon and melting potatoes in a mint juice. Pouch has a knack for crafting desserts, especially a sophisticated chocolate pastry. Smiling and effective service.