Cuisine:

• Sea food
• French

35° Ouest Description:
This small seafood restaurant in the chic 7th Arrondissement offers a cozy atmosphere and a bar that can only accommodate about three patrons at a time. Pascal Yar, formerly of Goumard, oversees the dining room while Teddy Merienne supervises the kitchen---a partnership that has earned much acclaim. The restaurant sources all of its fish wild from the sea, with the exception of the Scottish salmon. Whitebait of squid is highlighted by an exceptional tartar sauce with flavors of tarragon, parsley, chervil and capers; while the fish tartare is seasoned with olive oil and ginger. Langoustines are quickly put in the oven before they are served with a small fondue of young leeks. The fried rock red mullets, accompanied by a confit of sweet peppers, dill and tomato, are so brilliant that they convinced us that here is a very great table that is also a good value. If you are lucky enough to reserve the round table behind the bar, which is in great demand, then quench your thirst with a Macon-Cruzilles 2007 of the domaine Guillot-Broux.


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