Comice, Paris, 3/24/18

exterior
exterior

Comice is a one star Michelin restaurant appointed with nice linens, comfortable chairs, pretty flowers, wood floors and purse stools in a leather that matches the chairs.  It is run by a couple with the wife, Etheliya Hananova serving as sommelier and front end manager and the husband, Chef Noam Gedalof running the kitchen.  She is from Canada which may be why American music plays in the background.  It is a lovely room that is nicely lit and noise level is not a problem as the tables are well spaced.  It is a very comfortable atmosphere that offers a la carte options or a tasting menu of 5 courses (4 at lunch).  

interior
interior
interior
interior
interior
interior
interior
interior
interior
interior
Frankie posed with the table flowers
Frankie posed with the table flowers
Menu 1 (English)
Menu 1 (English)
Menu 2 (English)
Menu 2 (English)
Tasting menu (English)
Tasting menu (English)
Menu 1 (French)
Menu 1 (French)
Menu 2 (French)
Menu 2 (French)
Tasting menu (French)
Tasting menu (French)

 

We started the meal with cocktails rather than champagne.  The martini was prepared just as I specified and the negroni used nice large ice cubes so dilution was not a problem.

Frankie wanted to try the martini
Frankie wanted to try the martini
Frankie nosed the negroni
Frankie nosed the negroni
Big ice cubes in the cocktail
Big ice cubes in the cocktail

 

They brought warm comté cheese gougeres to snack on as we decided on our meal.  They were delightful – strongly flavored and a perfect texture. Very good.

gougeres
gougeres
Frankie studied the plate design
Frankie studied the plate design

 

A carrot veloute with herbs arrived with some of their house made bread and house made butter.  The bread was nicely crisp on the edge and dense in the middle.  It was served at room temperature in a thick wedge.  It was great.  The veloute was seasoned with tarragon and was sweet and velvety.  Nicely flavored, it was an excellent start for the meal.

amuse bouche
amuse bouche – carrot veloute with herbs
bread
bread
butter
butter
Frankie warmed by the candle
Frankie warmed by the candle

 

Scallop carpaccio was presented with Buddha’s hand, radish and fennel.  It was a very generous portion of scallops.  The radish was so fresh there was no bitterness at all.  Pieces of lime added a little pop to some bites.  It was a nice combination of flavors and textures.

salad
Scallop carpaccio with Buddha’s hand, radish and fennel
closer
closer
another side
another side
another side
another side
wine
wine

 

Cauliflower with pepper, roasted bread, almonds and lemon were dressed with a tart sauce with a hint of mustard.  The almonds gave it a special crunch.  This one was fun and tasty to eat.

cauliflower
Cauliflower with pepper, roasted bread, almonds and lemon
another side
another side
over lit
over lit photo for detail
closer
closer
Frankie napped on the purse stool
Frankie napped on the purse stool

 

Shellfish tagliatelle was served with roasted garlic butter.  The velvety thin pasta was exquisite with the buttery sauce – this was heaven in a bowl.  The variety of shellfish was good and all blended beautifully with the buttery sauce.

pasta
Shellfish tagliatelle
closer
closer
closer
closer
another side
another side
another angle
another angle
Frankie liked all the fluffy handtowels
Frankie liked all the fluffy handtowels

 

Butter poached lobster was served with sweet potato, spinach, shallot and bacon vinaigrette.  The sweet potato was in a ravioli and the spinach was a purée that added a nice color contrast.  Bits of bacon in the sauce went wonderfully with the caramelized onions.  It was a totally savory course bursting with terrific flavors.

lobster and ravioli
Butter poached lobster with sweet potato, spinach, shallot and bacon vinaigrette
closer
closer
another angle
another angle
another side
another side
antoher side
another side
inside
inside
Frankie checked for leftovers
Frankie checked for leftovers

 

A sorbet of apple was served in a smooth mousse of spice and citrus.  It was tart but still sweet.  A good transitional course.

palate cleanser
palate cleanser – apple sorbet
closer
closer
Frankie checked out the small flatware
Frankie checked out the small flatware

 

A citrus panna cotta with orange ice cream.  It was a nice light dish with good flavors but not a blow-away like the savory courses.

dessert
citrus panna cotta with orange ice cream
turned around
turned around
turned around
turned around
turned around
turned around
closer
closer
closer
closer
closer
closer
wife and Frankie
Etheliya Hananova and Frankie

 

A chocolate souffle and vanilla ice cream with a touch of lemon was the killer of the two desserts.  It had a perfect molten center and the touch of lemon was just the right amount.  It was served with a couple hazelnut pirouette cookies.  A great chocolate and sweet fix.

presentation
presentation
add ice cream
add ice cream
finished
chocolate souffle and vanilla ice cream
closer
closer
inside
inside
cookie
hazelnut pirouette cookies
from the end
from the end
Frankie posed
Frankie posed
wine cellar
wine cellar

 

We had an after dinner drink and it was good with the final treats of chocolate bonbon with hazelnuts, nougat and passion fruit macaroon.

after dinner drink
after dinner drink
extra treats
extra treats
inside
inside
inside
inside
Chef and Frankie
Chef Noam Gedalof and Frankie

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