Restaurant Les Climats, Paris, 12/3/15

exterior
exterior

This restaurant opened in 2013 and they appear to have done massive decorating to give an old and ornate feel. It is medium sized but they have a terrace out back that is available at lunch. They received their Michelin star this year and are definitely trying to fit into that mold, serving several amuse bouche, presenting some beautiful treats to finish your meal and having purse stools. The owner greets you at the door and it is a pleasant and beautiful place to enter but the service still has some kinks to work out. It has an extensive Burgundy wine list, which is one of its claim-to-fame. The first set of amuse were nice but not the spectacular bites you want to set the tone of your upcoming meal. The last amuse was a fish I never could get the name of  but it was sparked by some nice Espelette pepper that gave it a better spark but overall it was still just okay.  The foie gras terrine was a delicious treat, smooth and creamy and nicely contrasted with the quince. For the main course, the veal was tough,  the truffles tasteless (put on in the kitchen rather than shaved at the table) and the gnocchi a tad doughy but the mushrooms were quite tasty. The sauce added a nice strong taste and the dish needed that. None of the desserts sounded that good so we ended with the complimentary ones and they were nice but not memorable. In summary, if you’re a Burgundy lover you might want to try this place but you won’t find Frankie there again.

front doors
front doors
interior
interior
interior
interior
looking over to the bar
looking over to the bar
front door
front door
table set up
table set up
purse stool
purse stool
beautiful floor tile
beautiful floor tile
tasting menu
tasting menu
Regular Menu
Regular Menu
co owner Carole Colin
co owner Carole Colin
Frankie checked out the bread
Frankie checked out the bread
Frankie checked out the butter
Frankie checked out the butter
wine
wine
amuse bouche: sea bream on the spoon and parmesan cream on cracker
amuse bouche: sea bream on the spoon and parmesan cream on cracker
olive toast
olive toast
Amuse bouche: avocado, jimica, Espelette pepper and a mackerel like local fish
Amuse bouche: avocado, jimica, Espelette pepper and a mackerel like local fish
Foie gras terrine with quince
Foie gras terrine with quince
toast for terrine
toast for terrine
Frankie liked the "fur" on the benches
Frankie liked the “fur” on the benches
the staff seemed to enjoy working there
the staff seemed to enjoy working there
Veal, mushrooms and truffles with gnocchi
Veal, mushrooms and truffles with gnocchi
sauced at the table
sauced at the table
Frankie thought she should have some
Frankie thought she should have some
Chocolate truffle, lemon tart, cake
Chocolate truffle, lemon tart, cake
lots of custom painting
lots of custom painting

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