Restaurant PAGES, Paris, 12/1/18

entrance
entrance

Restaurant PAGES only has 7 or 8 tables with much of the room being taken up with the open kitchen.   They have one Michelin star.  White clothed tables are widely spaced and set with a wooden container of potato chips.  Pale walls with some exposed brick, a stone floor, and lots of stainless around the kitchen and on some of the walls and ceiling, set the tone of the room.  A display case is in the back with meats they are aging and soft music played in the background.  It felt very modern but I wouldn’t call it a fun ambiance.  They have been open 4 years and offer only a tasting of 8 courses.  There were 3 supplements available the night we were there, caviar, truffle and/or Wagyu beef.  We opted to include the last one.  There are no menus before or when you finish.  They did bring a nice warm cloth to wash off before you started.

interior
interior
interior
interior
kitchen action
kitchen action
table set up
table set up
potato chips on table
potato chips on table
closer
closer
Frankie shared the restaurant details
Frankie shared the restaurant details

 

We ordered a glass of Brut Rosé Champagne while we snacked on the amuse bouche of parsnip root  with coriander, Jeruselem artichoke with chive and mackerel marinated in rice vinegar.  The parsnip was nice, artichoke very good and the mackerel was a little strong but with good texture.

Rosé champagne
Rosé champagne
turned
snacks
mackerel
turned
asparagus
parsnip root  with coriander
parsnip root
Jeruselem artichoke with chive
from the side
from the side
mackerel
mackerel marinated in rice vinegar
Frankie found a little cow
Frankie found a little cow

 

Wagyu carpaccio was decorated with lemon zest, scallions and leaves.  It was a sirloin cut and light and tender.  It came already seasoned with salt and pepper but extra salt was on the plate if you wanted.  It had a reasonable but not exceptional amount of flavor.  It was nice to have the extra salt.

waygu carpaccio
wagyu carpaccio
clsoer
closer
detail
detail
Frankie checked out the candle
Frankie checked out the candle
wine
wine
wine
wine

 

Bread was served as sliced baguette pieces.  It had a nice chew to the interior and a good crust.

bread
bread
on the side
on the side
on the table
on the table
Frankie thought it was long narrow flatware
Frankie thought it was long narrow flatware

 

Sea bream was Japanese style with the head being barbecued with aromatics.  It was served with cockles and herbs, sundried tomatoes and shallots in the sauce.  The interesting flavor of barbecue seasoning made the meat succulent while the cockles just added a briny component.  It was really lightly cooked keeping it moist.  It was pretty good.

Sea Bream head with BBQ
Sea Bream head with BBQ
closer
closer
Frankie wanted it
Frankie wanted it
interesting light fixtures
interesting light fixtures

 

Blue lobster from Britany was on a puddle of lobster bisque made with comté cheese.  The cheese flavor was very mild and the lobster was perfectly cooked.  It was tender and very tasty.

Britany Blue Lobster
Britany Blue Lobster
closer
closer
Frankie had to balance to nap on the purse stool
Frankie had to balance to nap on the open purse stool

 

‘Sea and Forest’ was a sticky rice risotto with chanterelles and scallop carpaccio wrapped with pork belly.  The excellent tender pieces all worked great with the al dente risotto rice.  It blended into the savory sauce for a fine dish.

scallops and faro
scallops and risotto
closer
closer
turned
turned
inside
inside
Frankie played with silverware rest
Frankie played with the silverware rest

 

A palate cleanser of salted flakes of butternut squash and of chervil root were light and okay.  They seemed to have been micro-planed into the very light material.

palate cleanser
palate cleanser
closer
closer

 

Boneless white meat chicken was grilled and served alongside a marinated egg yolk, a foam of dried pears, baby vegetables and roast scallion.  It was a fun combination of flavors and textures, especially the scallion roots that seemed to have been fried.  This was a good course.   They also served a Parkerhouse roll that was nicely light and warm.  It was really good with a little butter.

chicken
chicken
closer
closer
turned
turned
roll
roll
from the side
from the side
Frankie found flowers
Frankie found the flowers

 

The beef plate came with 3 different types of beef, cuts and aging amounts.  The longer piece was from Normandy and aged 5 weeks.  The smaller piece at 2:00 was aged 8 weeks.  The one at 10:00 was a German Simmental and a tad dry.  It didn’t seem as tasty and rich as the others.  The other 2 pieces were regular “meat butter” – delicious.  The potatoes were seasoned with tarragon.

Wagyu
beef options
closer
closer
meat 1
meat one
meat 2
meat two
meat 3
meat 3

 

The first dessert was called ‘autumn’ and was a take on crepe suzette.  It was made with Clementine oranges and ginger ice cream.  The ‘oak leaf’ was infused with tea and tasted a lot like oak.  It came with a cup of oak tea – a bit too much oak for me.  The ginger ice cream was tasty as were the crepes and orange part.  A very good dessert.

crepe suzette
crepe suzette
closer
closer
c;loser
closer
insdie
inside
closer
closer

 

The second dessert was pear and chocolate.  A milk chocolate mousse was mixed with dark chocolate crumbles topped with mashed pear.  The pear had been roasted with calvados and some pear ice cream was also part.  Hazelnuts added more texture to the sweet and great combination of flavors.

pear and chocolate
pear and chocolate
underneath
underneath
top
top
inside
inside

 

Last treats were fine.

last treats
last treats
closer
closer
detail
detail
detail
detail
meat case
meat case
meat case
meat case
Frankie found another cow
Frankie found another cow

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