Conticini at Salle Pleyel : Cicchetti : L’Eclair de Genie & Kayser’s Top Chef Menu

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Conticini at Salle Pleyel : Cicchetti : L’Eclair de Genie & Kayser’s Top Chef Menu
Cafe Salle Pleyel: Philippe Conticini is the chef invited by Hélène Samuel to give his spin on the menu of this unique eatery located on the 2nd floor of the magnificent Salle Pleyel. Conticini gives his unique spin, showing he’s not just a sugar maven but also a talented savoury chef. Look for “Ouvertures” of Pastasotto de fregola épinards et noisettes – comme un risotto: Gambas crues et raidies au jus d’agrumes, coriandre, ail doux et citronnelle. Lentilles crémeuses et acidulées, “pour vous surprendre”. curry et marmelade d’herbes, pain de mie . Pétales de charcuterie du Café Salle Pleyel à partager avec Ashton ou avec toute la table. Move on to “Suite” multiple choices, always a dish of the day: Tender Gigot d’agneau de lait à la pièce, gratinée de blettes aux oignons rouges: Volaille rôtie, tombée d’épinards croquants, oignons blancs et huile de noix. Côte de cochon au jus, fine purée de pommes de terre, blettes poêlées, sésame noir, romarin et thym sauvage. Courge braisée et châtaignes acidulées for the ladies who do or Entre-deux de cabillaud, comme un burger. Maquereau grillé à l’arête servi entier, The “Finalé”, cherry on the gateau, are Conticini’s desserts, exclusively created for Pleyel, including the best Paris-Brest in town straight from his Pâtisserie des Rêves or, for Ashton, Tomme de brebis du Café Salle Pleyel et confiture. Or “Mon-Blanc”, griottes, marron et coco. Wine by the glass or Pic Saint-Loup (red) 2010 (29€). Cafe Salle Pleyel, 252 rue du Faubourg Saint-Honore, 8th T: 01 53 75 28 44 M: Ternes Open Lunch Mon-Fri Dinner before concerts Average Spend 35€ Cicchetti, Wonder if restaurateur Claudio Puglia opened Cicchetti because it’s near Metro Rome?  Does he have a cantina in Puglia? Get on with the review you’re saying. Shall we go? Yes, because Puglia has a concept inspired by L’Atelier de Robuchon’s open kitchen. Cicchetti, read tapas Italian style, the bobbing toques prepare say, Ravioli de crabe: Mille-feuilles d’aubergines “Parmigiana”. Taglieri à la tomate fraiche et basilic. Fregola faҫon risotto, petits legumes et crème de pecorino, choose small cicchetti or main course size. Puglia wants his new canteen to be a feast for the eyes and palate. The team are enthusiastic, the food inspired by the regions of Italy, wines are a tour d’Italie, Ashton likes the Red Salice-Salentino-Lecce from Puglia (35€) what are you waiting for? 20 rue Clapeyron, 8th M: Rome T: 01 45 22 45 15 Cicchetti+plat ou plat+ Caffé golos €29 Average spend à la carte 60€ Open 7/7 L’Eclair de Genie, Ėclairs are the new macarons! Just opened in the Marais, next door to the synagogue, L’éclair de Génie is the concept of Christophe Adam chef pâtissier and Deborah Ternam. An awesome selection of classics, say, chocolate, coffee, salty butter caramel plus unusual taste sensations such as rose bonbon, citron yuzu, café liégois. And if that’s not enough sweet temptation raid the world’s first Cave à Truffes. The cold room, like a bank vault, displays truffles like precious works of art. Bonnes degustations! 14 rue Pavée, 4th T: + 33 1 42 77 85 11 Shut Monday Restaurant du Boulanger, From 16 March-28 April go to for TOP-CHEF spin off events around the hexagon In Paris, meet Jean Imbert last years’ Top Chef winner, at Eric Kayser’s convivial Bercy Village resto. Each Saturday throughout March Kayser, Imbert and Boulanger head chef Taleb Daher are creating menus to showcase the chefs’ talent and the baker’s incredible breads, say, sarrasin and curcuma and your French will be perfect. Sit on the terrace if it’s warm and watch “le tout Bercy”. 41, cour Saint-Emilion, 12th M: Cour St. Emilion T: 01 43 46 08 89 Open 7/7 from 7.30. 23hrs Top Chef Menu Jean Imbert 29€ Want to be inspired by more French foodie experiences and enjoy classic French food, wine and recipes? Head to our sister website, Taste of France, here.
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Born in Hampton, Middlesex, UK, Margaret Kemp is a lifestyle journalist, based between London, Paris and the world. Intensive cookery courses at The Cordon Bleu, London, a wedding gift from a very astute ex-husband, gave her the base that would take her travelling (leaving the astute one behind) in search of rare food and wine experiences, such as the vineyards of Thailand, 'gator hunting in South Florida, learning to make eye-watering spicy food in Kerala;pasta making in a tiny Tuscany trattoria. She has contributed to The Guardian, The Financial Times Weekend and FT. How To Spend It.com, The Spectator, Condé Nast Traveller, Food & Travel, and Luxos Magazine. She also advises as consultant to luxury hotels and restaurants. Over the years, Kemp has amassed a faithful following on BonjourParis. If she were a dish she'd be Alain Passard's Millefeuille “Caprice d'Enfant”, as a painting: Manet’s Dejeuner sur l’herbe !