Le Clarence, Paris, 11/30/18

exterior
exterior

Le Clarence has been around about 3 years and is in the private mansion of Prince Robert of Luxembourg, who is also President of a wine estate in Bordeaux, Domaine Clarence Dillon.   The building has been meticuously restored and decorated to provide a ‘lived-in’ feel while still being quite elegant.  There are three small dining rooms, each with a different decor, and a large area upstairs lounge to relax and have cocktails or after dinner drinks if you prefer that to sitting at the table.    There are also some private party rooms.  Some rooms have windows to the street and other have windows looking over the courtyard toward the glassed in kitchen area.  Beautiful carpet is on the floors topped with large widely spaced tables draped with pale green satin underskirts topped with white cloths whose color scheme perfectly mimics the charger plates on the table (marked with the CD logo).  Chef Christophe Pelé works some 2 star Michelin magic on the 3 different tasting menus that are offered.  Wine pairings are available.  There was also a truffle supplement offered the day we were there but we opted to just have their longer tasting, Menu Le Clarence. Pacing and portion control were great as was the service.  Every need was happily attended to and afterwards they showed us around some of the other rooms as well as having a printed menu of what we had for me.

entrance
entrance
one dining room
one dining room
one dining room
one dining room
looking through to another dining room
Looking through to another dining room
Frankie found a place to pose
Frankie found a place to pose

 

The menu is filled with pictures of the family some of which I’ve included here.   We enjoyed a negroni cocktail with some really long breadsticks.  They were thin and crisp.

menu cover
menu cover
menu options
menu options
photo
photo
photos
photo
photo
photo
photo
photo
table set up
table set up
Frankie noted the engraved napkin rings
Frankie noted the engraved napkin rings
breadsticks
breadsticks
Frankie and a pair of Negroni cocktails
Frankie and a pair of Negroni cocktails

 

Next was a selection of small bites, Barbajuan, comté cheese gougere and a whelk with tartare sauce.  The whelk was marinated and nicely chewy with a great sauce.  The barbajuan was a fritter like pastry filled with spinach.  It was light, warm and crispy on the outside.  It was yummy.  The comté cheese gougere is always a favorite and this one did not disappoint.

beginning snacks
beginning snacks
closer
whelk with tartare sauce
pulled out
pulled out
closer
Barbajuan
inside
inside
clsoer
comté cheese gougere
inside
inside
finger bowl
finger bowl to clean after
Frankie liked the plates
Frankie liked the plates

 

Cuttlefish was tempura style with sea urchin, tomato and karashi mustard.  It was lightly fried and nicely chewy while still being very moist.  A bit of wasabi accented this really tasty dish.

cuttlefish, sea urchin
cuttlefish in tempura, sea urchin, tomato, karashi mustard
clsoer
closer
uncovered
uncovered
closer
closer
wine
wine
Frankie talks to everybody
Frankie talks to everybody

 

A brioche came next – super buttery, crispy and flakey.  It was amazing and I could have filled up on them easily.   More bread was a dark bread as well as baguette with good salted butter.  Good but I’ll take the brioche.

brioche
brioche
closer
closer
bread basket
bread basket
butter
butter
Frankie posed with the flowers
Frankie posed with the flowers

 

Another multiple option course was next, Scallops, buffalo cream, capers and almond butter / Shrimp, sorrel leaf, avocado cream, raw scallops and sweetbread / Shrimp broth, mussels and fresh herbs.  The scallops were a combination of raw and sauteéd ones and were very nice.  The mussels were from Brittany and really tasty and eaten by hand.  They provided a nice finger bowl for afterwards.  The shrimp was with avocado cream and raw with a sorrel leaf.  Very good.  A last scallop was plated with a veal sweetbread in a shrimp broth.  The broth was mild and both were just slightly cooked.  It was a good pairing of flavors.  In this course there was a lot of mixing and matching and all went together well or stood nicely on their own.  It was a fun compilation of tasty ingredients.

seafood
seafood
scallops and mussels
scallops and mussels
closer
scallops, buffala cream, capers, almond butter
turned
turned
turned
turned
closer
mussels and fresh herbs
shrimp, avocado
shrimp, sorrel leaf, avocado cream, raw scallops, sweetbread
closer
closer
scallop in shrimp broth
scallop in shrimp broth
another angle
another angle
one more
one more
preparing to decant the wine
preparing to decant the wine
wine
wine
Frankie studied the table flower
Frankie studied the table flower

 

Red mullet, daurenki caviar, egg’s yolk all blended together nicely.  Pigs ears, raw red mullet onions jam was mild yet tasty.  The pig’s ear was the striped piece and very tender.  Sea bass cheek, homemade bao with hare and caramelized eel was accented with a bit of soy sauce and sesame.  It was to be eaten by hand and filled with good strong flavors and nicely sticky.  The bowl to wash up was definitely needed after this.

red mullet and caviar
Red mullet, daurenki caviar, egg’s yolk
turned
turned
turned
turned
closer
closer
separated
separated
pig ears
Pigs ears, raw red mullet onions jam
turned
turned
turned
turned
underneath
underneath
fish chin and foie gras
Sea bass cheek
closer
closer
closer
closer
turned
turned
bau with fish
homemade bao with hare and caramelized eel
from the side
from the side
different angle
different angle
inside
inside
Gaetan Lacoste and Frankie
Wonderful server Gaetan Lacoste and Frankie

 

Partridge, cauliflower, white truffle from Alba and cooking juice was yummy and amazing.  Alongside was a combination of cepes mushrooms, ravioli and parmesan cream and wow did this one have great flavor.  The ravioli was ultra-savory with a wonderful thick sauce.  It was terrific.  Multilayered cake of potatoes and royale sauce was a little brown square that was filled with goodness.  It was tender and tasty.  Everything was really excellent.

partridge
Partridge, cauliflower, white truffle from Alba and cooking juice
closer
closer
other side
other side
partridge
partridge with cepes mushrooms, ravioli and parmesan cream
inside
inside
with
Multilayers cake of potatoes and royale sauce
inside
inside
Cedric Servain and Frankie
Cedric Servain and Frankie

 

A selection of cheeses from Philippe Grégoire was from the cheese trolley. There were wonderful choices and sliced to order with quince honey on the side.  I loved the variety of tastes and densities they helped me select.

cheese cart
cheese cart
explanations
explanations
choices
choices
other choices
other choices
honey
honey
Mathieu Robert and Frankie
Cheese master Mathieu Robert and Frankie

 

Dessert was another array of selections.  Rhum baba with coffee chantilly was nicely moist and totally yummy.  Lemon curd with coriander jelly was a creamy tart on a buttery cookie crust that was nicely crisp on the edges.  Chocolate tart was filled with chocolate jelly on a thin cookie crust – totally yummy.   Apple cooked in the oven and cream was a caramelized apple jelly on a dish of custard.  It was a little tart and less sweet than the others, but with a wonderful texture.   Mango sorbet was cool and smooth with good strong mango flavor.

desserts
desserts
closer
Apple cooked in the oven and cream
inside
inside
closer
Mango sorbet
inside
inside
closer
Chcocolate tart
over exposed to see texture
over exposed to see texture
inside
inside
closer
Rhum baba with coffee chantilly
inside
inside
closer
Lemon curd with coriander jelly
inside
inside
They baked Frankie in the kitchen
the kitchen staff baked Frankie in the kitchen

 

Lastly was a vanilla stuffed cookie.  No one leaves here without an outstanding sweet fix.

last treat
last treat
closer
closer
another dining room
another dining room
othe rend
other end
another dining room
another dining room
other end
other end
Frankie admired the woodwork
Frankie admired the woodwork
Frankie and some flowers
Frankie and some flowers
dining room
dining room
Whole kitchen posed with Frankie
whole kitchen posed with Frankie
lounge area
lounge area
Frankie tried to order at the bar
Frankie tried to order at the bar
other end of lounge
other end of lounge
interior
interior
Frankie checked out the couch
Frankie checked out the couch
interior
interior
lots of art
lots of art
elegant staircase
elegant staircase
looking into the kitchen
looking into the kitchen
Chef and Frankie
Chef Christophe Pelé and Frankie

6 thoughts on “Le Clarence, Paris, 11/30/18

    1. Thanks Mary! I hoped to convey what a special experience this was! There was a surprise I couldn’t publish too! Hope you are doing well and wish you a wonderful 2019!

      Like

  1. I love this place….the picture with Frankie and the wonderful kitchen staff is fantastic. What fun people and the food is BEAUTIFUL!!!!! I could make a meal of the desserts alone! thanks for sharing this.

    Liked by 1 person

    1. The staff were a lot of what made this place extraordinary. I often will send the camera and Frankie with the server to get a photo with the chef, as many are not comfortable socializing and this group did have fun. The server who took the chef’s photo put himself in the photo with the staff and then they came up with the casserole dish. I was delighted. It makes this place stand out in a write up and personalizes it for me and the readers. All the food was delicious and the place was gorgeous – you really felt like you were in a fairy tale. Best wishes to you too and hope 2019 treats you and your Rangers well!

      Like

      1. You always make everything so real….I love reading your reviews. I just don’t always remark but I enjoy them all. They are all so cute. Happy New Year to you and LET’S GO RANGERS!!!

        Liked by 1 person

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