Today the formula appears to be stabilized

Sea urchins, saint-jacques, dorade Royal, lean, much of the season, are back on the tables of restaurants boasting the tide. Antoine, which celebrates its first year of existence, is today the best marine restaurant of the capital. Antoine Vigneron, the occupier, former Director of room of Marius and Jeannette who was responsible for the bark of the opening price, revised them downwards. A decision that serves the objectives of its young leader Mickael Féval, brilliant master queux follower of authentic products and a strong, healthy and tasty cuisine. The crisp of sole and prawns with basil, delicate vinaigrette of mango (mango, olive oil extra virgin, four spices and a small sherry vinegar net) is irresistible; tartare of wild Pacific salmon ginger and coriander, fresh, clear and net; the cod line at the flower of salt, fresh cooking which preserves the taste by highlighting its freshness, served with a series of delicious crunchy vegetables originating from Joël Thiebault, is hypervitaminé. These plates with nerve and colors that requinquent again. The map changes each day, "the sea decides, is what lead me fishermen," said Chief. Removed service, selection of wines by the glass sadly too limited.

Timeless charm

The timeless charm of the Mediterranean, location of an understated elegance to the Odeon theatre, is always. We come and return without fatigue. Service is its rank, comfort is the standard and Denis Ripa cuisine, head to celebrate soon his ten years in house, to a great regularity. Season one, it operates at best what tide offers it. Wild mustard bar carpaccio of Meaux, croque with herbs, beautiful small fishing (prepared for the small table) sole, and the saint-pierre, marbling of fresh spinach with walnuts are impeccable. Non-tidal, his slice of bread of campaign to CEPS just toasted, tasty bites toothy entry of the time, or in a tartare of beef sautéed apple. New, the sommelier has devised some excellent food-wine agreements (with the carpaccio bar a glass of chablis old vines 2007 domain Servin, for example). The regressive chocolate mousse made wish packed the fine sizes.

Marine Bistro held with tact and kindness by Pascal Yar, 35 West has a loyal audience who appreciates the sincerity of the kitchen as the friendliness of the service. The Remoulade of meal and granny-smith, sardines marinated in white wine, roasted in stretch, turbot and pan-fried saint-jacques shells pan-fried girolles with flat parsley, sweet potato purée accounts without false note.

Bought by Pierre Bergé in 2000, which maintains it as jewel of exception, Plum, beautiful cruise ship Art Deco, had so often turned cap was more on what foot dance (a day caviar house, another day, brewery of shellfish and caviar but flat hot, etc.). Today, the formula appears to be stabilized. Seafood, salmon and caviar are still very present, Eric Coisel, Chief, has the confidence of Pierre Bergé to build his card as he sees fit (unfortunately still vigorous in tariff). The Tartar of oysters to the tradition, the dieppoise pot caviar bar, the saint-pierre roast at the laurier root to the former make up the daily iodine taste palette. New suggestions are offered each week. Good surprise side desserts with a Yarrow and "chocolate" plate very well made. Remains at the service of to invest a little more, so that the atmosphere is gaining heat.

Absolutely read if it is the seafood lovers, the new book of Philippe Delacourcelle, head of meadow glass 5th (there is also a pre glass in Tokyo), "Tsukiji: the fish of the world market" (Editions Agnès Viénot), a beautiful tour accompanied by precise texts and, bonus, 60 recipes.