THIS RESTAURANT IS CLOSED Etoile-sur-Mer

THIS RESTAURANT IS CLOSED Etoile-sur-Mer Restaurant Review:

This seafood address helmed by Guy Savoy is located in the former home of his flagship restaurant. The latter having reopened in the Monnaie de Paris, Etoile-sur-Mer enjoys a specific setting in navy blue shades, designed by Jean-Michel Wilmotte. The stoves have been entrusted to Clément Leroy, a talented stalwart of Savoy. His mission is to highlight the best of the sea, notably Mediterranean fish and Brittany shellfish. His craft is dedicated to tradition and creativity. For instance, he flawlessly matches fish and meat. A warm oyster is set on a toast, and from a marrow bone, you add beef to the oyster before enjoying the bite. It’s playful and tasty, and that tour de force is accompanied by another warm oyster and stewed vegetables in pot-au-feu style. A whole sole is displayed before your eyes before being prepared meunière, faultlessly cooked, and served with crisp girolle mushrooms and purée. Mackerel is concocted two ways: as carpaccio with radish slivers, turnip and botargo; and under that first dish that the waiter removes, as grilled bites with eggplant and rose radish jelly in the trough of the plate. Sole is transformed, too, though not as efficiently as the oyster, in crusted pâté with veal juice, mushrooms and shallots. Finish it off with a dessert of white chocolate pear stuffed with basil ice cream and sprinkled with strawberry juice. The profuse wine cellar tended by an expert sommelier allows sumptuous pairings.