Restaurant A.T

Restaurant A.T Restaurant Review:

About the décor & chef: If you’re up to enjoying an original dining experience, head to this tiny restaurant on the Left Bank. Bedecked in subdued tones, the uncluttered room seats a couple dozen people. Like his former boss, Pierre Gagnaire, whom he has worked for in Tokyo and Paris, chef Atsushi Tanaka favors inventive preparations.

Likes: The inventive cuisine; the organic wines; the uncluttered décor.
Dislikes: The impossibility to choose the dishes.

Food & Drinks: A unique menu is served for lunch and dinner, whose composition is determined by the chef himself. Expect finely cut ingredients and original presentations and combinations of tastes. For a starter, oyster is drenched in chives oil alongside beans and sorrel. The “camouflage” dish turns out to be Arctic char bites hidden under juniper crisps with parsley oil and fromage blanc. Follow it with red mullet served with corn and cockles broth and lamb cooked three ways with kohlrabi cream and rosemary crumble. End on a sweet note with the assortment of berries accompanied with beet sherbet. Organic wines include the 2015 German Fledermaus and 2015 Czech Milan Nestarec Pinot Noir. Well-trained and courteous staff.