Now Closed
L’Aube was the creation of Chef Thibault Nizard who trained as a saucier and in October 2023 won the sixth edition of the World Championship of Hare á la Royale competition. We got to sit right next to his large trophy and one regular guest had called ahead to get that dish prepared for him that night, even though it is not in season. Opening in early April of 2023 Chef’s wife and restaurant partner Elinor runs the front of the house as well as doing floor cooking. The medium-sized place was set with large white cloth-covered well-spaced round tables. There were windows to the street in addition to lowered lighting and an open kitchen. Faint music was in the background of this modern and stylish place, that was equipped with purse stools.. Chef was either in or in front of the kitchen unless he broke to speak with guests. They offered a small menu of a la carte in addition to 3 or 7-course tasting menus. We chose the 7-course tasting and that evening they were substituting crepes for the listed dessert. They also offered to substitute beef for the lamb which we declined. Wine pairings were available, but we chose our own bottle to follow a glass of champagne. L’aube is a term in French for the beginning, a dawn or birth and this is a new beginning for traditional cooking at its best now done in a modern fashion. This is one to add to your list. Continue reading
Ken Kawasaki is a small place with just 13 seats around a low u-shaped counter that frames the kitchen. Ken Kawasaki is the Japanese chef that opened the place and still is in charge of the menu but he is rarely there in person as he is usually in Japan. Staffing is sparse, as it appeared that the assistant chef also was responsible for washing dishes and helping serve. The greeter/waiter also helped with serving and clearing. It was impressive what they could accomplish with so little staff, but it felt odd that they still merited receiving one Michelin star. The service was helpful, efficient and provided good pacing for the menu however their command of English was variable. 
Chez La Vielle is named after the woman who started and ran it for over 30 years. Now Daniel Rose (whose other restaurant is close by) owns the place which has about 8 tables in an upstairs dining room and a bar with a counter type tables downstairs. The hours are limited. The more comfortable upstairs has a couple windows that look down at the busy street but the tables are small and close together in the small space. One good thing is the bathroom is on the second level which is nicely convenient. Service was friendly and efficient but as the room filled the waiter was stretched to work the room alone. The same kitchen services both areas. It offers a small a la carte menu with many plates designed to be shared. 
Pertinence is a very stylish small place with only about 10 tables, whose name means “food for all”. The ceiling and back wall are lined with wood slats that morph into a seating bench, two other walls are covered with heavy vinyl drapes and the final wall is large windows looking out on the street. Copper accents make up the window and door frames. There is a window to the kitchen on the wood slat wall where you can peek and see chefs Ryunosuke Naito from Japan and Kwen Liew from Malaysia create their excellently flavored foods. Tables are bare at lunch (clothed at dinner) but do provide a generous lovely linen napkin. Soft music adds a bit of background noise which was good. A large brass egg is on the table and hidden inside is additional silverware. The restaurant opened last spring and serves a la carte as well as a tasting menu. I want to credit Pertinence for the use of their exterior and interior pictures, as mine didn’t work. 
L’Ami Jean is a fair sized place which is really crowded at dinner. Lunch was much nicer. The tables were still tiny and very close but there were enough empty ones to not feel claustrophobic and at 38 euros it is a good value to try the place. The day we visited they were having power issues and Chef Stéphane Jégo was outside trying to find a solution. It didn’t effect critical cooking equipment and so one of his kitchen staff took over the lunch service. 
