This standard restaurant and wine bar run by Drew Harre and Juan Sanchez is a type of Anglo haven, wonderful for a fast glass, a solo dinner on the bar, or for these instances if you’re simply uninterested in talking French. The wine listing at Fish la Boissonnerie is populated by small producers, lots of them natural and bio-dynamic, with honest costs and loads of choices by the glass. They’re open day by day, and we frequently discover ourselves right here on a Sunday or Monday when so many different eating places are closed. In comparison with their sister restaurant Semilla, the extra gastronomic possibility throughout the road, Fish is the dependable bistro and a real Saint-Germain establishment.
69 rue de Seine, 75006
Open day by day for lunch & dinner
Reservations on-line or at +33 1 43 54 34 69
OUR PHOTOS OF FISH LA BOISSONNERIE
IN OTHER WORDS
Patricia Wells (2015) “Chef Clark doesn’t draw back from elements you’re unlikely discover on menus elsewhere: similar to lamb’s liver, Bambi (child white-tailed deer), or child goat (chevreaux). He weaves these elements into his repertoire with grace, roasting lamb’s liver and pairing it with apples, delicately flavored, crunchy sucrine lettuce, and hazelnuts. My cooking thoughts would by no means consider combining goat and beets, however Clark brilliantly pairs them on the plate, seasoning the nice and cozy dish with the fragrant Moroccan spice mixture of ras el hanout, mint, and leeks. What I really like right here as nicely, is that greens are by no means an afterthought, by no means a easy accompaniment, they’re there on their very own turf, with their very own energy to shock in addition to please.”
Le Fooding (2015) “Première adresse de Drew Harré et Juan Sanchez (devenus depuis les proprios de Semilla, Cosi et Freddy’s), ce bar à vins avec lengthy bar et plafond poutré sert de terrain de jeu à l’Anglais Ollie Clarke, pas encore trentenaire, pour titiller les codes bistrot: foie d’agneau rôti, cerises et navets; filets de maquereau marinés tranchants avec chou rouge et pomme; veau de lait très rosé et compotée d’aubergines au sésame; tarte à l’orange et crème crue…”
The Monetary Instances (2014) “Clarke delivers characterful dishes similar to a pungent fish soup with mussels, fillet of mackerel with harissa, and hake with fregola, a Sardinian pasta, and walnut relish. Better of all was a fillet of John Dory with salsify – two elements which can be significantly fiddly to organize at dwelling. However most inspiring to me was the sight of Clarke and his two cooks as they sat by the bar making ready for that evening and the next day’s enterprise. They have been stuffed with enthusiasm and delight of their career, cognisant of the laborious work it entails however conscious too that it brings enormous pleasure.”
TimeOut (2014) “The cosmopolitan set-up makes the restaurant significantly standard with English audio system (entrance of home are usually ex-pats, too) – however loads of locals additionally come for the menu of contemporary elements and assured flavours. And all guests have to be charmed by the eye to element, from considerate presentation on the plate to the tiny silver sea urchins that stud the slim picket stairs to the loos. The vibe is relaxed and pleasant, particularly on the bar – an ideal place for solo diners.”
Alexander Lobrano (2013) “Our meal started with Chawanmushi with cockles, a elegant and really delicate steamed Japanese egg custard with tiny salty shellfish, and a complimentary starter of lamb sweetbreads with inexperienced asparagus in a superb sauce of cider and pan drippings.”
Not Consuming Poison in Paris (2012) “… if, 13 years on, the restaurant’s delicacies and its wine listing each present their age, nice hospitality, fortunately, stays timeless…We knew we have been being taken care of.”
John Talbott (2011) “Pleasant… one of many few locations the place English doesn’t appear misplaced… a tad above common.”
Le Figaro (2011) “… ambiance survitaminée… flacons bien gaulés et une assiette étonnamment plaisante…”
Patricia Wells (2011) “I confess that I might simply lunch or dine on the wine bar/restaurant Fish La Boissonerie as soon as per week, and could be completely completely happy simply sipping some scrumptious wine (our personal Clos Chanteduc Cotes du Rhone is on the listing now!) and consuming the nice and cozy and golden brick oven bread from Cosi, simply throughout the road. The pleasant Anglophone spot jogs my memory of the espresso store from Mates, the place you all the time run into somebody you understand and all the time really feel at dwelling.”
Simon Says (2010) “Pour tout vous dire, lorsque je suis seul le soir, j’aime bien aller en début de service… Plat direct (ici un pigeonneau), et un petite carafe d’un vin bienveillant.”
Simon Says (2009) “Toujours aussi british (quel plaisir parfois de ne pas entendre parler français à Paris) avec des plats chamarrés, pas loupés comme ce bar avec ses légumes. Que demandez de plus? Des bons vins comme ce domaine d’Aupilhac, en Languedoc Roussillon (38€) et zou!”
Le Fooding “Boire donne soif, mais il faut être raisonnable et manger aussi. Formule à 12,50€ au déjeuner (salade Caesar + pâtes) ou en quelque sorte un « Ardour-boisson-poisson » (pas facile à dire) avec un menu à 25,50€ au déjeuner et 31,50-35€ le soir, déclinant velouté de céleri, œuf poché, filet de bar de ligne sur un risotto en wonderful émulsion « huile d’O et citron » pour suivre (+ 6€ au menu), et indéboulonnable panna cotta en bout de ligne. Pas si mal…”
