The cellar houses a remarkable collection of noble bottles. The first basement features a stylish counter perfect for sipping a glass of champagne, while the ground floor houses a dining room with just 22 covers and a kitchen where Daniel Rose serves up the most cutting-edge repertoire of French gastronomy learned with Yannick Alléno at Le Meurice.
The results are as good as the learning curve. The proof is in the seven-course menu, which includes smoked eel with a variation on aubergine (caviar, grilled and marinated), savoury veal sweetbreads with carrot purée and lobster fumet, blueberries with a quenelle of Italian meringue flavoured with aniseed... A cuisine full of imagination and orchestrated to the millimetre, which has already made Spring one of the stars of the autumn season. The only downside is that the bill, with the wine, is not always the lightest...
Spring.
6, rue Bailleul, 75001 Paris.
Tel: 01 45 96 05 72.
Every day except Sunday and Monday.
Lunch menu at around €40, set menu at €64.
