Cuisine:

• French

Alfred Restaurant Description:
William Abitbol has always loved cooking. He just changed his path. Formerly an advisor to a French political and controversial figure, Charles Pasqua, he finally decided to be a Chef and open this elegant bistro facing, on two floors, the Théâtre du Palais Royal. Décor is reminiscent of the thirties and fitted with moleskin (imitation leather) wall seats, white linen, silverware, Baumann chairs of the thirties and beveled mirrors. There are two different accesses, similar to burlesque comedies. In the bar, located on Street Montpensier, for €15, there is a choice of either an assortment of charcuteries (home-made terrine, Bayonne ham and sausages of Laguiole) or of veggies (artichokes poivrade in barigoule, cumin eggplant caviar and Espelette pepper white beans). Pyrénées cheeses are also available (ewe milk cheese Ossau-Iraty, cow cheese, the Bethmale, and goat milk tome). William is a gourmet who longed for a restaurant like a private dining room where guests would feel at home. Through the other door on rue de Richelieu, one accesses the restaurant proper, where running back and forth from the kitchen, he keeps enquiring whether the Lisette escabèche with green tomatoes is tasty enough and whether the veal chop with chanterelles is well-cooked or not. The divine chocolate mousse is inspired by his friend Pierre Hermé, the illustrious patissier.


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