Jean-Francois Piege, Paris, 2/6/15

Exterior
Exterior

Another small place located upstairs in part of the Thoumieux Hotel, has a lounge like setting – lots of couches rather than chairs. I found the bench seat way too low for comfortable dining and needed to cram their pillows behind me to give me back support. It had a weird vibe to me from the start, with the staff being efficient but not all that friendly. The lunch menu was presented without adequate explanation and we had to ask several times and people for a wine list. The contrast of a place resting on their already received 2 Michelin stars vs those still trying for that rating was huge.

Interior
Interior
Artsy interior!
Artsy interior!
purse stool
purse stool

Everyone’s meal starts with about 5 amuse bouche and although they were all artful many had little depth of flavor. Their “fish and chips” was an exception with an exquisitely fried potato topped with shaved raw fish. The truffle tart smelled heavenly when they brought it out for you to see but by the time it arrived at the table the truffles had lost much of their essence. The presentation of the plates was another source of irritation with the timing usually being rushed. Both our entree plates were very nice but the choice of them turned out to be an expensive option, which was not explained.

They tried to win me over, as many would have, with a series of desserts that were all quite fine but I found the box presentation of the custard cups annoying somehow and why the choice of a porcelain fowl foot to put a chocolate ball on and then break on the nice white linen almost bordered on offensive. This place and chef by the accolades already received, should have done a much better job. Beautiful presentations without an equal taste level, at least the portions were small enough that I was ready for a nicer dinner!

Quinoa and crunchy shrimp with black sesame
Quinoa and crunchy shrimp with black sesame
to start
to start
salt and pepper
salt and pepper
Their version of fish and chips for 2014
Their version of fish and chips for 2014
presentation
presentation
Crispy and soft veal with horseradish, wild pepper and lemon sauces
Crispy and soft veal with horseradish, wild pepper and lemon sauces
sponge cake to go with veal and sauce
sponge cake to go with veal and sauce
wine
wine
Black truffle and Jerusalem artichoke tart
Black truffle and Jerusalem artichoke tart
Served
Served
Boullion with truffles, foie gras infusion and toast
Boullion with truffles, foie gras infusion and toast
served
served
bread
bread
bread, butter and butter with vegetable crumble
bread, butter and butter with vegetable crumble
Blue lobster presentation
Blue lobster presentation
Lobster served with foie gras, sweet cream and coconut bullion
Lobster served with foie gras, sweet cream and coconut bullion
cod with potato chips, tarragon, horseradish, shallots and apples
cod with potato chips, tarragon, horseradish, shallots and apples
crispy chocolate case with ice shards
crispy chocolate case with ice shards
“floating island” - marshmallow cake with cream anglaise
“floating island” – marshmallow cake with cream anglaise
inside
inside
butter cake, potato ice cream and citrus
butter cake, potato ice cream and citrus
surprise
surprise
inside
inside
custard cup (from inside box)
custard cup (from inside box)
chocolate ball presented on porcelain chicken foot broken on the linen cloth. Ball filled with nuts and chocolate stuff
chocolate ball presented on porcelain chicken foot broken on the linen cloth. Ball filled with nuts and chocolate stuff
coffee fixings
coffee fixings
coffee
coffee

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