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Author: Claude Colliot
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The Mission Statement: Nothing mixes, everything pairs up… Each item on the menu is seasonal and seasoned accordingly — beetroot, celery, citrus, pumpkin and butternut, chicory, radishes, with argan oil, lemongrass, saffron or cilantro…
Menu – Summer 2022
To Share (or not…) Roasted Leeks, Black Garlic and Parmigiano Reggiano 13,00 € The Famous Roasted Beetroot 9,00 € Smoked Mackerel Rillets, Sesame Notes 13,00 € Sunny Side Up Egg with Chanterelles , Marigold Leaves and Flowers 19,00 € Fresh Green Peas, Rucola and Spring …
Facebook – 4.9/5
Le Fooding 2017 – “So Good”
This self taught celebrity chef is keeping a low profile at his small contemporary restaurant, where he serves subtle and gourmet juxtapositions of flavor like fantastic raw blue shrimp in a shimeji mushroom broth with galangal, mint, bergamot, lemon and fresh garden sage, or slow-cooked …
Yelp Review ★★★★☆
★★★★★ Superb food, beautifully prepared and presented, in a lovely space, presented by a charming proprietor who cares deeply about his food and his guests. Highly recommended.UsefulFunnyCool Michael O., Brooklyn, NY, United States – 20 January 2022 ★★★★★ This is hands down the best meal …
Michelin Guide – France
At Claude Colliot’s place there are no pompous declarations, just seasonal cooking that treats the quality ingredients with consideration. The vegetables come directly from the chef’s vegetable garden, which is in the Loiret. Light, healthy and flavoursome. Source : Le Guide Michelin – France
TimeOut Paris ★★★★★
Who’s it for? Fans of hearty cuisine with no boundaries. What should I order? Raw blue shrimp with a crunchy shimeji mushroom broth. How much? Choose any five à la carte veggie dishes for €45. Source: TimeOut Paris
Girls Guide to the World
Paris restaurants don’t get much better than this one; it set culinary pulses racing back then and they haven’t slowed down since. Dinner reservations are hard to come by, which is hardly surprising for somewhere recommended in the Michelin Guide and frequented by France’s elite, including screen …
John Talbott’s Paris – Claude Colliot in the 4th: He’s back – big, brash and brilliant.
Madame, the LWRWFEN/P/BFWW, orders some simple sounding maraichier starter (I recoil – simple market veggies from Colliot, oh no), sorry, it was incredible, simple-sounding, complexly-made, my, oh my. Wait-boy brings me a soupish-looking foie gras something and I say, unh, no, I ordered the scallops – schmuck …