Ze Kitchen Galerie, Paris, 3/1/16

Exterior
Exterior

This medium sized place has a modern interior and a large window to see into the kitchen.  We were lucky to sit right the window so we could watch the action as well as see Chef William Ledeuil oversee all the plates as well as taste occasionally. The supervision paid off as it was a fine meal. He introduces some Asian influences into French cooking and the pairing comes off nicely.  

menu outside
menu outside
business card
business card

At lunch we had the option of a 6 course tasting or ordering a la carte´.  We chose the former and the waitstaff suggested tasty wines to drink throughout the meal. Portion sizes were smaller than the individual dishes but big enough to have numerous bites of any one course but still giving you the variety of options. The staff were all friendly and helpful as well as speaking good English.  As the meal service wound down the Chef came out to greet the visitors and was most gracious.

interior
interior
table set up
table set up
Frankie checked out the action in the kitchen
Frankie checked out the action in the kitchen
Menu cover
Menu cover
menu 1
menu 1
Menu 2
Menu 2
placemat cutout and utensil rest
placemat cutout and utensil rest
Frankie approved of their water
Frankie approved of their water

 

Everyone started with an amuse bouche of broth infused with citrus and lemongrass tastes that was absolutely delicious. The house bread had lots of seeds and was super moist while still having a perfectly crisp exterior.

Amuse: celery broth with citrus and lemongrass.  delicious!
Amuse: celery broth with citrus and lemongrass. delicious!
Bread
Bread

 

Our first course was a marinated sea bream with good flavors of ginger and citrus making a nice blend of tastes.

Marinated sea bream, horseradish and ginger
Marinated sea bream, horseradish and ginger
as plated
as plated

 

Next were the foie gras dumplings, a special of the day. It was a savory but milder taste than the first course however it left a really pleasant aftertaste on the palate.

Foie gras dumplings in duck broth with mushrooms and radish
Foie gras dumplings in duck broth with mushrooms and radish
IMG_0082
as plated

 

The linguine course followed and it was probably my favorite. The pasta was cooked perfectly and accented with nuts and fried onions that all made a most heavenly combination of tastes in my mouth. It was a real plate licker.

Linguine pasta with wagyu beef and kimchi-mostarda condiment
Linguine pasta with wagyu beef and kimchi-mostarda condiment
as plated
as plated

 

Chef keeps an eye on the kitchen
Chef keeps an eye on the kitchen

The fish of the day, sea bass, followed and it was served with delicious buttery mashed potatoes and a sauce of lemongrass and coconut. Very nice!

close up
Fish of the day Sea Bass, thai boubillasbaisse and citrus condiment
Fish of the day Sea Bass, thai boubillasbaisse and citrus condiment
as plated
Frankie was disappointed to not get any fish
Frankie was disappointed to not get any fish

 

Lastly on the savories delightful suckling lamb that was incredibly tender and cooked nicely rare and served with a puree´of Jeruselum artichokes and a panfried version of the dumpling.  Very good and a great alternative to the usual beef.

Suckling lamb, black miso, purple mustard condiment
Suckling lamb, black miso, purple mustard condiment

 

Frankie checked out the scent sticks in the bathroom
Frankie checked out the scent sticks in the bathroom

Desserts were served 2 at the same time and it was fun to go back and forth between the two. The wasabi was a very mild influence in the white chocolate ice cream, the mango was nicely strong and it was accented by a sweet lichi nut – a way fun pairing of flavors. The chocolate had milder tastes in the dish but the crunchy top was a nice contrast to the soft meraingue and worked together perfectly with the smooth yummy chocolate liquid.

White chocolate-wasabi ice cream with guava, mango and lichi
White chocolate-wasabi ice cream with guava, mango and lichi
Gianduja, whipped eggs, coffee cardamon, praline
Gianduja, whipped eggs, coffee cardamon, praline
Frankie couldn't decide which dessert was better
Frankie couldn’t decide which dessert was better
Chef William Ledeuli
Chef William Ledeuli

 

The staff offered a kitchen tour following the meal and all got in a photo with Frankie – how nice!  All in all a great meal and I’m ready to go again and see what he comes up with next!

wonderful waitstaff
wonderful waitstaff
Frankie posed with the kitchen staff
Frankie posed with the kitchen staff

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