Cézembre Restaurant, Paris, 4/10/19

exterior
exterior

Cézembre is a small restaurant of about 10 tables that serves only a 5 course set menu at dinner.  For lunch they serve a 3 course menu.   There is no a la carte menu.  The small varnished wood tables are set closely and with paper napkins.  Painted beams in the ceiling, lowered lighting and pop music in the background set the tone.  Mirrored walls make it feel larger than it is.  The staff was super friendly  and spoke good English.   This is a very nice place with good food in a cozy setting in the heart of the tourist district.

interior
interior
interior
interior
looking into kitchen
looking into the kitchen
table set up
table set up
Frankie shared the restaurant details
Frankie shared the restaurant details
champagne
champagne
champagne
champagne

 

First was an asparagus soup with ham, onion and shrimp that was served warm.  It was creamy and smooth, except for the ham which tore apart easily.  It was buttery good and an excellent start.

asparagus soup
asparagus soup
from the side
from the side
inside
inside
Frankie found the restaurant card
Frankie found the restaurant card

 

Bread service was a basket of pre-cut slices of baguette bread.  It was fine with a good chew to the bread.

bread basket
bread basket
Frankie was too short to get bread
Frankie was too short to get bread
wine
wine

 

Langoustine  was plated with mashed potatoes, snow peas, and a white butter sauce.  It was very good with buttery potatoes and a sweet, perfectly cooked langoustine.  A very good dish.

langoustine
langoustine
closer
closer
closer
another view
waiter and Frankie
Friendly server and wine advisor Marlon and Frankie

 

Duck foie gras was paired with sweet potato purée and Jerusalem artichokes.  There were a few strips of artichoke that were fried and placed on top.  The dish had hints of ginger and a perfectly cooked piece of foie gras.  The artichokes were tasty and although this was a very good dish it didn’t wow me like the previous ones.

sweet potato and artichoke
sweet potato and artichoke
closer
closer
turned
turned
Frankie couldn't nap on soft towels
Frankie couldn’t nap on soft towels

 

Cod was plated with codfish risotto, asparagus, yellow carrots and shiitake mushrooms.   The fish was nicely cooked, seared on one side.  The mushrooms were very flavorful and the risotto thick but still al dente in the rice.  The asparagus was overcooked but that would be the only ding on this nice dish.

cod
cod with risotto and asparagus
closer
closer
turned
turned
turned
turned
Frankie liked it
Frankie liked it

 

Duck breast was served with parsley root purée, English peas, spring onion, bacon and braised lettuce.  Here the peas were overcooked and the duck a little meeley even though it was nicely rare.  Some of the sauces on the dish didn’t work for me and seemed to fight each other rather than meld into a harmonious blend.  The duck was tender and had been cooked to render most of the fat, which was nice.  It was okay but the fish was a better plate.

duck
Duck breast, parsley root purée, English peas, spring onion, bacon and braised lettuce
closer
closer
another angle
another angle
wine
wine
Frankie found some scent sticks
Frankie found some scent sticks

 

Dessert was a vanilla custard with raspberry sorbet, pineapple, mango, kiwi and passionfruit mousse topped with lemon caramel.   On the bottom part was a very thin crisp wrapper.  It had lots of textures and tastes, but not too sweet.

dessert
vanilla custard, raspberry sorbet, pineapple, mango, kiwi and passionfruit mousse, lemon caramel
closer
closer
from the top
from the top
inside
inside

 

Final treats were madeleines and little chocolate cakes.  Both were really good.  I chose a glass of Poire William to finish with.

last treats
last treats
Frankie checked it out
Frankie checked it out
closer
closer
after dinner drink
after dinner drink
after dinner drink
after dinner drink
Chef and Frankie
Chef Anthony Hamon and Frankie

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