Chen Soleil Est Chen Soleil d'Est Chen -- Soleil d'Est

Chen -- Soleil d'Est

15, rue du Théâtre
75015 Paris
01 45 79 34 34
Map
Cuisine: Chinese
Outstanding Chinese cuisine prepared by a competent staff.
Openings: Lunch & Dinner Mon.-Sat. Open until 10:30pm

Features

  • Dress code: Casual dressy
  • Reservations suggested
Chen -- Soleil d'Est, Paris, france


Chen -- Soleil d'Est Restaurant Review:


In a location far from the Parisian Chinatown in the 13th arrondissement, founded by the great Chinese cook Chen from Shanghai who unfortunately passed away in 2003, this is arguably one of the best Chinese restaurants of Paris. Mr. Chen’s widow and her team, however, are able to maintain in their kitchen the elaboration of the most delicate savors of the Imperial cooking. Shark fins, sea cucumbers, abalones and swallows nests appear seasonally on the menu. But year round Madame Chen offers the extremely savory John Dory with its golden sail. The fish cooked with precision is delicately filleted; its whole skeleton fried and brought to the table as an impeccable representation of an edible crunchy sail. The zucchini flowers filled with crab meat, and the grilled raviolis with Chinese herbs are delicate appetizers. But the highlight is the Mr. Chen Beijing duck, prepared according to the ancestral Mogul recipe. Coated with a layer of rice spirit, honey and soy sauce, the duck is left to dry up for 24 hours. The cooking of the duck in a special oven begins only upon the diner’s order. While it bakes for twenty minutes, to render the skin crunchy, they prepare a caramelized sauce of sesame oil, bean paste, soy sugar and water and the thin rice pancakes to wrap the meat. Madame Chen watches attentively the carving, which is also a part of the experience. The maître d' makes sure that everyone gets the second duck service of his choice. The menu at €75 is highly commendable, too, notably for the pan-seared frogs’ legs seasoned with pepper, ginger and anise, and the Sichuan soup that comes with mushrooms, prawns, bamboo shoots and chives. The wine cellars allow the matching of fine wines with the exotic flavors.

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