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Restaurant Akrame
We visited Akrame on a Thursday evening. The restaurant is a bit hard to find because it is down a small alley and there was no signage that we could see.
The restaurant is quite small and very intimate and cozy. I have never been in a restaurant with such a high ratio of wait-staff to patrons before and the service is really superb. Many of the items were assembled at table-side which added to the 'experience'.
There is no menu, just, "The Experience." I do not know how often the menu changes, but our waiter kept telling us that the next item would be a surprise... And I was like, "It is all a surprise!" But maybe it is less surprising if you're able to go there regularly.
During the meal, we had fresh, crusty sourdough bread with two flavors of excellent home made butter.
I won't go over the entire meal, but a few highlights - the Egg. This was one of the appetizers, the egg itself was perfect, but the real star was the broth which was like the penultimate dream of chicken soup.
The John Dory cheek. This was presented by the Chef himself, and it was sublime. One of the very best instances of cooked fish I've ever had.
We had sweetbreads for a main course. They were presented with a beef reduction topped with orange, with tahini and fresh herbs on the side. The meat was tender and moist without the weird spongy texture that you sometimes find with sweetbreads. However what really made this dish spectacular was the reduction and the fresh spices. In particular, the fresh mint.
All of the desserts were standouts. The Chef's signature dessert of custard with a chocolate crumbles was a high point as well as the cubes, presented on an actual granite stone, filled with chocolate and Grand Marnier.
The one discordant note was the scallops with seaweed consomme. The dish was presented with a raw, thinly sliced scallop which was married with hit seaweed consomme at the table. Unfortunately the consomme was not hot enough to actually overcome the coldness of the bowl, so the dish ended up being luke warm. The consomme had an excellent flavor, like the essence of shellfish with notes of seaweed, but it was brought down by the coldness and texture of the scallop.
Overall I thought this restaurant was fabulous. The wait-staff was amazing and the food was excellent with many novel combinations. If we come back to Paris, I hope to eat here again.
The restaurant is quite small and very intimate and cozy. I have never been in a restaurant with such a high ratio of wait-staff to patrons before and the service is really superb. Many of the items were assembled at table-side which added to the 'experience'.
There is no menu, just, "The Experience." I do not know how often the menu changes, but our waiter kept telling us that the next item would be a surprise... And I was like, "It is all a surprise!" But maybe it is less surprising if you're able to go there regularly.
During the meal, we had fresh, crusty sourdough bread with two flavors of excellent home made butter.
I won't go over the entire meal, but a few highlights - the Egg. This was one of the appetizers, the egg itself was perfect, but the real star was the broth which was like the penultimate dream of chicken soup.
The John Dory cheek. This was presented by the Chef himself, and it was sublime. One of the very best instances of cooked fish I've ever had.
We had sweetbreads for a main course. They were presented with a beef reduction topped with orange, with tahini and fresh herbs on the side. The meat was tender and moist without the weird spongy texture that you sometimes find with sweetbreads. However what really made this dish spectacular was the reduction and the fresh spices. In particular, the fresh mint.
All of the desserts were standouts. The Chef's signature dessert of custard with a chocolate crumbles was a high point as well as the cubes, presented on an actual granite stone, filled with chocolate and Grand Marnier.
The one discordant note was the scallops with seaweed consomme. The dish was presented with a raw, thinly sliced scallop which was married with hit seaweed consomme at the table. Unfortunately the consomme was not hot enough to actually overcome the coldness of the bowl, so the dish ended up being luke warm. The consomme had an excellent flavor, like the essence of shellfish with notes of seaweed, but it was brought down by the coldness and texture of the scallop.
Overall I thought this restaurant was fabulous. The wait-staff was amazing and the food was excellent with many novel combinations. If we come back to Paris, I hope to eat here again.
Pasticceria Ranieri
Fantastic pastry shop. I don't know the names of everything we got, but it was all very delicious to and the total price was much lower than I expected. The staff was super friendly. I especially liked the small sizes of the pastries - I love lobster claws but they are normally so large that you'd need six people to eat one! The mini ones are just the right size!
The pear tartlet was sublime. I expect that we will have to go back soon!
The pear tartlet was sublime. I expect that we will have to go back soon!