Deal with: 114 rue Amelot, 75011
Hours: Open Wednesday-Sunday for lunch & dinner. Closed Monday & Tuesday.
Phone: +33 1 43 55 87 35
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In 2016, the crew from Saturne took over a historic bar close to the Cirque d’Hiver and put in chef Sota Atsumi (ex-Vivant) within the kitchen. Atsumi’s dishes dominated Instagram for a stable two years, and Clown Bar grew to become one of many city’s most tough reservations to snag.
The Saturne crew (and restaurant) has since dissolved amid rumors of wine theft and companion animosity. Atsumi has moved on to open Maison. Clown Bar stays open, and Atsumi’s iconic creations, together with the mind and the pithiviers, are being seamlessly executed. It’s so much simpler to get in now that the insider business crowd has moved on. The partitions and ceiling nonetheless boast their namesake depictions of clowns and circus life. The wines are nonetheless very pure. It’s, in different phrases, nonetheless a spot to go, even whether it is now not the place to go.
Clown Bar in Footage
In Different Phrases
Eater (2017) Alexander Lobrano consists of this in his roundup of 38 Important Paris Eating places, saying that “the menu modifications based on the season and the chef’s inspiration, however it’s important to order something with Banka trout and the veal sweetbreads, in the event that they’re on the menu. A technique or one other, it’s constantly a stand-out showcase of the very best informal modern French cooking on the town.”
Eater (2016) Ryan Sutton calls this “essentially the most thrilling restaurant in Paris” and recommends ordering the veal mind.” You gained’t discover something extra thrilling, progressive, enjoyable, or (actually) cerebral.”
Le Fooding (2015) says that “Sota Atsumi (ex-Vivant Desk) does double obligation as a contortionist within the marionette-sized kitchen to the delight of curious diners. The night of our go to: a putting meager ceviche with cilantro and bottarga; shredded tourteau crab with feta in a tomato gazpacho tub; foie gras with smoked eel and button mushrooms. And for recreation lovers, an unimaginable pigeon from Mesquer with smoked herbs and sautéed potatoes, or a juicy and uncommon duck and foie gras pithiviers sweetened by a date jam.”
TimeOut (2014) says “The brief, seasonal menu doesn’t do descriptions, simply lists elements in that modern type, so in case you’re uncertain or queasy about among the extra adventurous elements of French delicacies, get the employees that can assist you out. One other factor to notice earlier than ordering is that the parts – together with the opening ‘snacks’ – are extraordinarily beneficiant.” They add that “Clown Bar isn’t an affordable and cheerful bistro, however it’s one thing moderately particular – authentic cooking in a historic location from a powerhouse crew – and it’s open on Sundays.”
The Monetary Occasions (2014) says “this listed 1902 clown-themed marvel, with its ornate glass ceiling, painted wall tiles and authentic zinc bar, transports you to a distinct period… The employees are heat, welcoming and educated and the checklist is completely curated, together with bottles specifically created for the group corresponding to a scrumptious pétillant naturel from Le Petit Domaine de Gimios.”
John Talbott (2014) calls this “A fantastic resuscitation of a grand previous woman.”
Alexander Lobrano (2014) says that the “turbot with razor-shell clams, white asparagus and rhubarb in salted butter was one of the satisfying dishes I’ve had for a very long time, because the product was impeccable and the constellation of tastes made sense on the palate however was pushed simply off-center sufficient by the rhubarb to be surprising.”