Cuisine:

• French
• Bar
• Lounge, club, bar

Racines Description:
In the middle of the passage des Panoramas lies this smallish restaurant with wooden cases enclosing bottles of wine (Pierre Jancou can tell a story for each one). Chef Sven Chartier, who trained with Alain Passard, prepares his cuisine just the way we like it---simple and close to the produce, close to the roots (the namesake of the restaurant). Noir de Bigorre rustic ham, fatty bacon from Colonnata and foie gras seasoned with Maricha pepper from Bornéo are served on a little board. Then might come the canard de Challans sur la peau, jus au sang; grilled seabass with jus au savagnin; or the poularde Racines with crispy skin, coarse salt and young vegetables like zucchini, turnip, carrot and cabbage. Sven prepares all his dishes with verve and the same quality of great taste. Do not leave without trying the Comté of Spring 2007 from Marcel Petite and the honey and sesame lemon pie. Racines is a genuine house of delight.


Be the first one to rate and write a review for this Racines restaurant!