You possibly can solely reserve for the primary seating at Le Chateaubriand. After that, you’ll have to attend in line from 9pm for a stab at Iñaki Aizpitarte’s no-choice tasting menu, a parade of provocative taste pairings that has featured prominently on the World’s 50 Greatest checklist from 2009-2015. Whether or not you like or hate this restaurant might rely in your affinity for pure wine and improvisational cooking. We’ve got had sensible meals right here, the place each scrumptious dish taught us one thing new. We’ve got been outraged, and we’ve got been detached. You by no means fairly know what to anticipate right here, and that’s a part of the enjoyable. Simply remember to go along with omnivorous mates who share that outlook.
129 Avenue Parmentier, 75011
Open Tuesday-Thursday for dinner solely
Open Friday for lunch & dinner
Closed Sunday & Monday
Reservations on-line or at +33 1 43 57 45 95
OUR PHOTOS OF LE CHATEAUBRIAND
IN OTHER WORDS
Bon Appétit (2017) says it’s best to go right here “to plug into town’s most fun, experimental meals. Chef Inaki Aizpitarte’s menu modifications every day, however uncooked seafood, aged meat, and a loopy dessert course of candied egg yolks are dependable favorites.”
The Wall Road Journal (2016) discusses Aizpitarte’s influence on the meals scene, saying “now, 10 years later, it’s inconceivable to not discover the impact Le Chateaubriand and its maker have had on Parisian eating, the place beloved eating places similar to Septime and Saturne (each of which have garnered Michelin recognition)—in addition to Au Passage, Spring, Le Servan and Frenchie—grew up within the path Le Chateaubriand carved out.”
Le Fooding (2016) says that “ten years working and the Iñaki Aizpitarte-fronted rock band at Le Chateaubriand is simply as hip as ever.” They rave about bonito from Saint-Jean-de-Luz “cooked in a aromatic backyard of crisp nectarines and purslane” and “a pearly-white filet of line-caught yellow pollack surrounded unpretentiously by juicy coco beans with hints of dill.”
TimeOut (2012) calls this “cooking at its most adventurous,” that includes dishes that “have been deconstructed all the way down to their very essence and put again collectively once more. You’ll perceive for those who strive starters like chunky steak tartare with a quail’s egg, or asparagus with tahini foam and little splinters of sesame-seed brittle.”
Not Ingesting Poison in Paris (2011) “The checklist at Le Chateaubriand is nowhere close to as baroque as I used to be anticipating – only a few printed pages… there’s one thing just a little chaotic and inattentive about it, like somebody has picked loads of distinctive all-star wines, however offered them with out fairly sufficient context. On the one hand I like the checklist’s concision; alternatively, concision with out consideration seems an terrible lot like impatience or ADHD on the a part of the wine director.”
Meals Snob (2009) “This contemporary, cosmopolitan theme is in stark distinction to the very restaurant whereby it resides: up to date cooking in a traditional bistro; vibrant meals inside sombre partitions…”
Meals & Wine (2009) “…radical reconstructions of traditional French dishes (foie gras served in miso soup)—all marvelously incongruous…”
Gourmand (2008) calls this “one of many metropolis’s finest up to date bistros and positively its hottest,” and says that chef Inaki Aizpitarte’s dish of grilled pork stomach with a sauce of licorice root and a small salad of grated celery root “provides a superb distinction of textures and flavors.”
