Perception
This is the story of a partnership between two men, a bridge between two countries - France and Korea - where cuisine is part of the national heritage. Barnabé Lahaye in the dining room and Sukwon Yong in the kitchen met at Maison Rostang, a two-star restaurant. Barnabé's easy-going manner and art of entertaining are a perfect match for the precision cookingThe chef's dishes reflect his personality and his globetrotting career (Los Angeles, Melbourne) before moving on to the kitchens of William Ledeuil and then Antoine Bonnet. The dishes reflect the chef's personality and his globetrotting career (Los Angeles, Melbourne) before moving on to the kitchens of William Ledeuil and then Antoine Bonnet.
The short menu changes regularly, and the lunchtime dishes are not the same as those served in the evening. For example, cod à la plancha, courgette spaghetti, fish cream with soya paste and herring roe, or thehe amazing strawberry pavlova, avocado cream and coriander ice cream are served for lunch, while the Korean beef tartare with black sesame condiments and bread tuile or the octopus with CFC barbecue sauce, chorizo soubressade, coriander pistou and cauliflower purée are a delight for dinner.
As for the decor? With its rough stone walls, red banquettes and spaced brown wooden tables, this is a sober setting with a touch of chic. In the evening, candles create a more intimate atmosphere.
Plus points : A gastronomic restaurant offering excellent value for money at lunchtime, with a fine selection of wines by the glass.
Lunch: starter + main course or main course + dessert: €29; starter, main course and dessert: €35
For dinner: 6-course menu: €75, wine and food pairing: €40; 8-course menu: €95, wine and food pairing: €55.
Open Tuesday to Friday lunchtimes and Tuesday to Saturday evenings.
Closed Saturday lunchtime, Sunday and Monday
53 rue Blanche - 75009 Paris. Tel: 01 40 35 78 32
Internet : www.restaurant-perception.com
Richer
This is the bistro that has quickly become a must for regulars in the area, from auctioneers to digital start-ups and communications agencies. Open from 8am to midnight, reservations are not required, to have a drink, to work, but above all to enjoy yourself of dishes tested and validated by Charles Compagnon, the 41-year-old entrepreneur. Always on the move, at the head of several establishments - Le 52, Café Compagnon - he is also a coffee roaster and is involved in the world of wine, with vineyards in the Beaujolais region.
At Le Richer, the menu is created by a talented young chef, Quentin David, who knows the house well having previously worked as sous-chef in this open kitchen overlooking one of the bistro's three dining rooms. The menu changes frequently, The chef likes to play with acid and bitter, raw and cooked. like the cuttlefish with coriander, sesame, black radish and cucumber sauce, or the green asparagus, miso, wasabi and salted peanut praline risotto, as well as delicious sweets like cherries with verbena.
Plus points : A fine selection of wines chosen by Charles Compagnon, who trained as a sommelier.
Open every day. No reservations, relaxed atmosphere.
2, rue Richer - 75009 Paris. Tel: 09 67 29 18 43.
Internet : www.lericher.com
Bonhomme
The new restaurant, which opened on 24 May, has already made a name for itself in the district, replacing Guy Savoy's former Supu Ramen on rue du Faubourg Poissonnière. The three partners are Maxime Piasek, who spent 4 years at Alain Ducasse's Rech, Marc Faraggi and Thibaut Couvrecelle, both previously in finance who have decided to change their lives. They are at the helm of this "Bonhomme", not forgetting chef Mathieu Charriaud, who has worked at Ducasse, Le Meurice and... Richer! He has just left beautiful, inventive dishesThe result is a range of products that are carefully selected and cooked to perfection.
At lunchtime, the dishes change every day, and the starters and desserts every week, with the quiet upstairs room particularly suited to business lunches. Light, fresh recipes, always with a plant-based option, like the cold soup of celery, green pepper basil and cucumber for starters; aubergine au gratin, crunchy cherry tomatoes and fennel for the main course. In the evening, the more elaborate menu becomes. You'll love the half-cooked line-caught tuna with IDF quinoa, peas and spicy vinaigrette, finished with a 70% chocolate ganache with puff pastry, red fruit and salted butter caramel. As for the bright décor, it has the advantage of presenting beautifully spaced tables, particularly upstairs. This Bonhomme is a wonderful discovery.
Plus points : Excellent value for money at lunchtime. The two rooms on the first floor can be made private.
58, rue du Faubourg Poissonnière - 75010 Paris. Tel: 09 87 71 69 17
Internet : www.bonhomme-resto.fr
