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Edern

Former Top Chef contestant Jean-Edern Hurstel has opened his first restaurant. He cultivated the art of combining flavors alongside Alain Senderens, developed his respect for flawless ingredients and preparation at Arpège with Alain Passard, honed his creativity (and his English!) with Gordon Ramsay, became adept in the finest local recipes with Marc Haeberlin, acquired a knack for precision from Ducasse at the Louis XV… and in 2014, the Hôtel Peninsula put him at the helm of their kitchen. Here he is today in his own, superb corner restaurant spanning 360 sq.m. over two floors not far from Arc de Triomphe, with a street-level dining room teaming natural stone with a stunning atrium, and a lower-level lounge called Le Fumoir for both the day and night scene. Its slash-style menu gives pride of place to exceptional ingredients. We had the pleasure of tasting the beautifully fresh crab/coral cream/tarragon (€30), followed by a line-caught cod/artichoke /vadouvan/shellfish (€38) done to perfection, and finally a pleasant creamy guanaja/crispy tuile biscuit/buckwheat ice cream. What a joy! After dinner, you can make your way down to Le Fumoir, where the team of bartenders keeps the shakers going until 2am. You can also book the table d’hôtes for 6 to 8 people, in a dining room of natural stone with private access and a view of the kitchen. A fabulous new location that is sure to appeal to the trendiest food lovers!

Closed Sunday and Monday
Noon to 11 :30pm
Average price: €80

P

Edern

6 Rue Arsène Houssaye, 75008, Paris Phone : 01 45 63 88 01 www.edern-restaurant.com
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By Manuel Mariani et David Richard. Photos : Marco Strullu - Published the

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