Restaurant Antoine, Paris, 4/10/19

street
exterior

Antoine is an enclosed patio with about 10 well spaced tables of various sizes.  Those tables nearer the windows to the outside were smaller whereas the ones along the kitchen wall were larger.  However those at the windows could have a view of the Eiffel tower and/or the museum across the street.  There is music in the background and the tables are covered with nice white clothes and set with good sized white napkins.  You are greeted at the table with the champagne cart – a wheeled “figure 8” table with the ice bucket of champagnes on top (later on it carries the cheese selection).  We were there at lunch time and they did have a special lunch menu as well as an a la carte menu and a 4 course lunch surprise tasting.  Wine pairings were available and they are known for their seafood.  We chose their 4 course lunch with our own bottle of wine.  They currently have a one star in the Michelin guide.  Servers spoke good English and were friendly and helpful.  

sign
sign
exterior
exterior
entrance
entrance
interior
interior
intieror
interior
inteior
interior look into the kitchen
kitchen window
kitchen window
intierlr
interior
Frankie and the table flowers
Frankie and the table flowers
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu in French 1
menu in French 1
menu in French 2
menu in French 2
Frankie lounged on the purse stool
Frankie lounged on the purse stool

 

With a glass of champagne we enjoyed a few amuse bouche before the meal started.   An oyster poached in carrot juice was topped with a creamy carrot sauce.  It was a bit tart but the gold oyster was nice.

champagne cart
champagne cart
champagne sevice
champagne service
champagne
champagne
amuse
poached oyster with creamy carrot sauce
looking in
from the top

 

Some smoked eel with horseradish was served in an ultra thin tart shell.  It was creamed and the horseradish was a minor element but just enough to work well with the smokiness of the eel.  It was good and presented on a plastic wrap on the top of a bowl filled with moss.

tarts
creamed smoked eel with horseradish
side
side view
closer
closer
closer
another view
inside
inside
Frankie played on the plastic
Frankie sat on the plastic top

 

Chopped cod was formed into a ball and lightly fried for the next bite.  It was nice.

fried balls
fried cod balls
closer
closer
inside
inside

 

The last amuse was a brioche topped with flowers and creamy cod roe.   The brioche was lightly toasted in butter and salted.  The topping was okay here, again on the tart side, but the brioche was wonderful.

brioche and creAM
brioche and creamy cod roe
side
side view
top
from the top
inside
inside
Frankie thought the water bottle was interessting
Frankie thought the water bottle was interesting

 

Also at this time they brought some rolls that were light and went well with a bit of the butter, but they didn’t need much.

rolls
rolls and butter
closer
closer
wine
wine
Frankie and their card
Frankie and their card

 

 

The daily raw fish and the mushrooms was a ceviche with marinated cucumber and caviar smoked milk sauce.  The fish that day was Barbue (brill) and it was nice but the star here was the marinated cucumber.  It perfectly melded with the caviar for a really nice combination of flavors.   The presentation of the mushrooms was in the form of a lovely flower, but it had more looks than taste.  Overall this was a very good dish but not overwhelming.

mushroom presentation
daily raw fish and the mushrooms presentation
side view
side view
dressed
daily raw fish and the mushrooms with caviar smoked milk sauce
side
another angle
closer
closer
underneath
underneath
Frankie shared the restaurant details
Frankie shared the restaurant details

 

They brought out slices of crusty brown bread now that was good.

bread
brown bread

 

The next course was presented as haddock but the menu called it whiting.  It was a fish bread soufflé wrapped in a sheet of cuttlefish in a herbed tomato water then covered with a sorrel sabayon sauce,  It was like a quenelle – tender and delicious.  The sabayon sauce was creamy and mixed well with the strongly flavored tomato water, which all gave flavor to the very mild fish.  It was an excellent combination.

broth
tomato water
bun
fish soufflé
presentation
fish bread soufflé wrapped in a sheet of cuttlefish in a tomato water
closer
fish bread soufflé wrapped in a sheet of cuttlefish in a tomato water with a sorrel sabayon sauce
closeest
closer
inside
inside
Frankie and the table flowers
Frankie and the table flowers

 

The main course was monkfish with vegetables in a spicy Spanish bouillon.   The firm fish was perfectly cooked with fresh vegetables including peas, asparagus and spinach.  The sauce was not spicy but it was a tasty dish.

fish presentation
fish presentation
closer
closer
sauced
monkfish with Spanish sauce and vegetables
turned
turned
turned
turned
turned
turned
closer
one more angle
moved about
moved about
Frankie found some cookbooks
Frankie found some cookbooks

 

 

Dessert was a limoncello soufflé.  First they opened it and poured in cream anglaise and then topped with a scoop of jasmine ice cream.  It was light with a mild lemon flavor.  An excellent dessert that was tasty and perfect.

souffle
soufflé
add cream
add cream
topped
topped with jasmine ice cream
complete
complete
from the top
from the top
inside
inside
Frankie napped on the hand towels
Frankie napped on the hand towels

 

 

Final treats were all better than the usual fare.  A choux pastry was filled with salted caramel and passion fruit.  The passionfruit overpowered the caramel but it was still good.  A vanilla macaron was soft and good.  A nougat of chocolate and nuts was chewy and delicious.  A strong finish.

last treats
last treats
closer
choux pastry
inside
inside
closer
vanilla macaron
closer
nougat of chocolate and nuts
inside
inside
Frankie inspected the treats
Frankie inspected the treats
rooom filled
room filled
view outside
view outside
overhead light fixture
overhead light fixture
Frankie did a little reading
Frankie did a little reading

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