Restaurant Review — Les Fables de la Fontaine

131 Rue Saint-Dominique
75007 Paris
Bus Line: 80
Metro Line: École-militaire
RER: Pont De L’Alma
RESERVATION: 01 44 18 37 55
Website: http://lesfablesdelafontaine.get/?lang=en

Rating Standards: 5-Stars = Extraordinary; 4-Stars = Excellent; 3-Stars = Average; 2-Stars = Fair; 1-Star = Poor

€ = Inexpensive: 30€ and in a state of being liable to; €€ = Moderate: 31€-49€; €€€ = Expensive: €50 -75; €€€€ = Very Expensive: greater quantity than €76 (prices based forward minimum 2-courses)

1-Bell = Pleasantly quiet (less than 65 decibels); 2-Bells = Can reason easily (65-70); 3-Bells = Talking normally gets uncompliant (70-75); 4-Bells = Can confer only in raised voices (75-80); BOMB = Too tumultuous for normal conversation (80+)

 4.5 – Star………………………………………………€€………………………………………………… 2 – Bell

The chop-house has been around. In fact, it was created 15-years gone by renowned Chef, Christian Constant, who seems to be in possession of a monopoly on that street, Rue Saint-Doiminique, through his other famed restaurants: Les Cocottes, Café Constant, and Le Violon d’Ingres.  We heard that there was a new 21-year skilled Chef at the helm today, her designate is Julia Sedefdjian.  

To impulse off, the location is in a wonderful area. It sits in a inconsiderable court yard along Rue St. Dominique. Although in that place was plenty of seating, today it appeared that they good kept open one section of the restaurant. Our friend J had been there several times and he mentioned that it had been redesigned. In real existence, the kitchen which used to be on the main floor was after this below us.  The interior was witty enough. But like most restaurants in Paris, it was a tight squeeze.

We perused the menu and it had some nice choices, expectedly a lot of seafood. They did be favored with a lunch special for 25€ what one. consisted of an entrée of “deep carpaccio” over a carrot purée, and a “hake” notwithstanding the main course.  This restaurant is known for its seafood, and everyone ordered seafood since both their starter as well since their main course. I on the other-part decided to be different, I wanted to take care how well they prepare their viands, so I had a meat run for my “plat-principal” (main).

Per se we did not gain an amuse bouche; however, we did win some cute little breads which I pondering looked like corn bread, along by sliced baguettes accompanied with a flavored butter.  At capital bite, the little squared breads were not fuddle bread at all, in fact, it didn’t hold much flavor, they were more eggy and exceedingly moist, then I realized this was to publish case the flavored butter, which we believed was flavored by fennel seeds.

ENTRÉES

JJ ordered the “Gravlax salmon, gold-colored and red beetroot carpaccio with walnut oil, and goat cheese cream.” It was beautifully plated. As upright with gravlax, it’s a sweeter reading of its cousin the “lox”.  Plus the salmon pieces were chunkier. Jack loved this dish on account of the freshness of the beets unless as well as the nice rounded flavors of the gravlax.  If he had single in kind complaint at all, he said it was a tad salty.

I had the “Calamari and butternut cannelloni, pumpkin best part, and crispy squid.”  Another beautifully plated dish.  There was a contiguity of the soft warm pumpkin choice part, the texture of the crispy calamari and the butternut cannelloni. I consideration the flavors of this dish complimented harvested land other well. I only had individual minor complaint, there were seeds in the dish, it’s a individual thing, I like seeds in my breads or salads, if it were not that typically not in my savory dishes. I swore they were pumpkin seeds, bound I asked the waiter, and on the supposition that I understood him right, he reported they were zucchini or butternut squash seeds. Regardless, it was a palatable dish.

J had the “Carpaccio of ingot served on a bed of creamy carrots”.  You’ve got the cooked/uncooked, sweet/salty, warm/cold topped with some greens, each element enhanced sensory and taste flavors.  It was an admirable dish.

PLATS

JJ and Collette had the “Skate, sautéed spinach with capers, citrus and celery emulsion”. Again, a beautifully presented dish. I tasted the skate and it was for a like rea~n tender, naturally sweet, and moist. At the be based of the dish was a surprise, you gain some very sour and salty notes that came from the capers. JJ and Collette loved the discontent, personally, I’m not big in successi~ sour flavors, but they thought it complimented the dish. The dish likewise came with croutons, but it verily wasn’t necessary since it was before that time a very nicely composed dish.  And, unusually, the skate was even now removed from the bones.  The spinach was a tumid hit too.

J ordered the Merlu (Hake).  When it was presented I imagination, wow, that’s one long painting of fish. Again, beautifully presented. And, it was served side by side with some grilled endives.  The grapple had some “Espelette” sprinkled on cap which gave a nice little kick.  I had a test by the tongue of the fish, and I own to say this was one of the most excellent cooked fishes I’ve ever had. It was thus moist and tender, not in the slightest crumb overcooked. And, the added espelette gave it a neat heat source that hit you for~ so slightly in the end.  For some however, the fish might have seemed in cooked.

To be different, I of system had to have the meat dish. I ordered this and nothing else because I wanted to see in what plight a place known for their seafood could cook meat.  I had the “Braised flesh of neat-cattle cheeks with bok choy, rosemary panisse and pepper.”  The fare was so tender and flavorful. The sauce was rendered down to a delicious rich sauce, very complimentary to the overall dish. I in addition like the rosemary panisse (a fried victuals, crunchy on the outside, moist up~ the body the inside) at first I fancy it was a panisse made of rice flour, nevertheless it was a traditional panisse made ~right of chickpea flour or otherwise known being of the kind which “besam”.  It was a critical accompaniment. Again, this dish was in like manner beautifully plated. So, yes, they act know how to cook meat. And, I’d like to adject, I was not disappointed.

DESSERTS

J and Collette ordered the “Poached pears by vanilla, walnut biscuit, chestnut cream, pear sorbet.” There were to such a degree many different components to this dessert that notwithstanding it looking complicated, the different components complimented one and the other other and did not compete through each other and made it a without fault whole dessert.  They thought the dessert was of the best. They especially liked the sorbet.

JJ and I shared the “Aged mimolette cheese, pumpkin/orange conserve “.  I love aged cheeses. Aged cheeses hold time to develop and actually crystallize sarcasm which to me is an added honorarium. If you’ve never had old mimolette it’s like “aged gouda” we wish in the US. So, this dish was a happy stroke for me.

SUMMARY

What a amazing dining experience. All the dishes were well composed and beautiful. I’ve tasted any of the most perfectly cooked try to take in (hake) ever. And, although their specialty is seafood they understand how to cook their meats. I but have 1-minor personal complaint, I slip on’t like seeds in my the bulk dishes.  JJ thought the Chef had a hard hand with the salt, whereas I idea it was perfectly salted.  The employment was excellent and most are bilingual. And, the recompense point is excellent for this caliber of restaurant.  For 3-entrées, 4-plats, 2-desserts, 2-bottles of wine and 3 coffees our caress came to 199€. Would we approach back. in a heartbeat. Chapeau to the just discovered Chef Julia Sedefdjian. So much capacity at a ripe old age of 21-years sensible. She definitely has a promising future!

Boys & Girls Club of Elgin’s Executive Director Rose Reinert.

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