Le Vent D’Armor, Paris, 11/29/18

building
building

Le Vent D’Armor has been in business for 3 years and offers a surprise tasting or an a la carte menu.  It’s a small place with windows opening to the street and the other walls are decorated with cut out circles filled with various fabrics.  Music plays in the background, the lighting is low, the floor is a wide wood plank and white tableclothes and napkins are on every table – even the outdoor ones.  A middle column was cornered in copper as was the ‘wainscoating’ on the walls.  The noise level kicked up a tad when the room filled but the tables are set widely enough that it was never a problem.  The only odd touch was the use of plastic chairs but however weird they were to touch they were quite comfortable.  It’s a cozy place where we felt very welcome and enjoyed a fine meal.  The co-owners (who previously worked together as head chef and sommelier at Le Divellec) split the duties of the place with Nicolas Tribet  serving as chef and Olivier Friant managing the front of the house.  We chose to order a la carte and pacing was wonderful with the portions being generous.   The food was honest and very tasty and it’s a place I recommend you try.

entrance
entrance
looking back interior
interior, looking back
interior looking toward front
interior, looking toward front
interior
interior, different angle
table set up
table set up
Frankie studied the table decoration
Frankie studied the table decoration
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4 French
menu 4, French
menu 5 French
menu 5, French
Frankie shared the restaurant details
Frankie shared the restaurant details

 

Bread service was a basket of thickly pre-cut baguette slices with a good crisp crust and dense, doughy interior.  Alongside was Échire butter which was very good.

bread
bread
butter
butter
turned
turned
towel to clean up
wet wipe towel to clean up

 

An amuse bouche was toast covered with red mullet and basil pesto, served warm.  The fish was nice with the crispy toast and  provided a soft textural contrast.  It was really good.

amuse: red mullet with basil pesto
amuse: red mullet with basil pesto
closer
closer
wine front
wine front
wine back
wine back
Frankie liked having salt and pepper grinders on the table
Frankie liked having salt and pepper grinders on the table

 

Razor clams with garlic butter were placed 2 clams to each shell with 5 shells.  They were lovely clams coated in parsley and garlic butter.  The terrific succulent tubes were outstanding and a delight with each bite full. Excellent.

razor clams
razor clams with garlic butter
closer
closer
from the other side
from the other side
Frankie warmed by the candle
Frankie warmed by the candle

 

Husked crab with spicy mayonnaise and green mango was a large pile of perfect crab topped by radish and mango slices alongside a nicely dressed salad.  The mild mayo was tasty and nice with the crab as it didn’t hide the sweet flavor of the delicate shellfish.  It was a generous portion of really wonderful crab and the salad was not a throwaway – it was good.

crab
Husked crab with spicy mayonnaise and green mango
salad
salad
closer
closer
from the side
from the side
from the end
from the end
Frankie liked the side wall lighting
Frankie liked the side wall lighting

 

Sliced Scallops with Truffles (cassolette) was made with thickly sliced scallops in a creamy truffle sauce.  Thickly sliced truffles were also in the mix.  It was simple and absolutely delicious.  The perfectly cooked sweet scallops were accented wonderfully by the divine sauce.  Alongside was a bowl of vegetables and here the little potatoes were yummy.

scallops
Sliced Scallops with Truffles (cassolette)
from the top
from the top
closer
closer
side vegetables
side vegetables
Frankie played in the circle
Frankie played in the circle

 

Wild Sea Bass with French dressing, lime and smoked black eggs was cooked perfectly.  The thick filet of fish was dressed with a vinaigrette and came with vegetables on the plate, including some fantastically strongly flavored mushrooms.  The vegetables were nicely seasoned and went perfectly with the fish.  I will admit that I also liked the fish dipped in the scallop sauce, though.   A fine plate of food.

Wild sea bass
Wild Sea Bass with French dressing, lime and smoked black eggs
closer fish
closer fish
closer vegetables
closer vegetables
Frankie declared it a success
Frankie declared it a success

 

For dessert we ordered a couple of their digestif selections, which were both very nice,  to go with the Chocolate Mousse with poached oranges and Grenadine syrup.  It was 2 good sized scoops of chocolate mousse alongside blood orange in syrup and topped with candied orange peel.  The mousse was full of chunks of chocolate yet very light and whippy.  It was both fun and tasty.  The peel added a good bitter contrast to the sweet fruit.  A good recommendation by Oliver Friant and a fine end to a wonderful meal.

after dinner drinks 1
after dinner drinks 1
after dinner drinks 2
after dinner drinks 2

after dinner drinks 3

after dinner drinks 4
after dinner drinks 4
Front end manger/owner Oliver Friant and Frankie
Front end manger/owner/sommelier  Olivier Friant and Frankie
after dinner
one selection for after dinner
after dinner
one selection for after dinner
Frankie wondered where her's was
Frankie wondered where her’s was
Chocolate mousse
Chocolate Mousse with poached oranges and Grenadine syrup
closer
closer
turned
turned
clsoe chocolate
closer chocolate
close oragne
closer orange

 

Last treats were sweet and fun – crunchy sugar coated nuts, jellies and meringue cookies. All very good.

last treats
last treats
different angle
different angle
Frankie checked it out
Frankie checked it out
inside
inside
more circle art
more circle art
Chef/Owner Tribet Nicolas
Chef/Owner Nicolas Tribet

 

 

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