Thursday, September 29, 2016


4 Rue Beethoven
75016 Paris
Tel: +33 (0)1 40 50 84 40
Cuisine: French
$$$$ ($50+)
Fri, 09/09/2016, 8:15pm reservation
     (5 Piglets)

L'Astrance is Chef Pascal Barbot's masterpiece. The restaurant is currently ranked 57th best restaurant in the world along with 3 Michelin stars. This was the restaurant I was most excited about trying during my visit to Paris. There are only 25 seats, so reservations are hard to come by (hence, why we booked 3 months in advance). At 230 euros per person without wine pairing, it better be good...

Upon entering, my cousin and I felt at ease when we were greeted by the hostess. We managed to sit upstairs where they only allow two tables with an awesome view of the dining room. The decor was minimal, simple and almost like stepping into a modern Manhattan apartment. It wasn't pretentious, which I totally am all about. Bright accent colors stand out amongst the gray walls. It makes you feel like you're going to be witnessing art when dining. Oh, and forget the silverware. There is none on the table...only placed with the correct food item being served.

The interior
We were welcomed with delicious champagne
Place setting
We began with an amuse bouche: One was an almond and praline sandwich which was amazing. A little sweet with a savory touch that was so light, it made your mouth water for more. The other was a green apple and green bean tart that was delicious and fresh with the perfect amount of acidity. 
A closer look at the apple and green bean
Then we were given the menu
With a nice little note to take us on an authentic voyage

The Europeans, specifically, the French, place their forks facing down to show the design and make of where the silverware usually comes from. 
COURSE ONE: Zucchini Tart. The zucchini tart was made with zucchini and feta accompanied by tomato and rose. This was light and delicious. It wasn't heavy. The feta was subtle, creamy and not overpowering. It was delicious. 
COURSE TWO: Roll With Ginger, Apple, and Basil. This dish was very light and airy. It was awesome and I normally don't like ginger. The flavors meshed well together. 
COURSE THREE: Ceviche of Mussels and Celeriac. This was absolutely delicious. The balance of acidity was spot on and the mussels were fresh and completed the crunchiness of the herbs. The textures were amazing and this one probably one of my favorite dishes. 

COURSE FOUR: TURBOT WITH ZUCCHINI AND CUCUMBER. This fish was soft, with a medium texture and very succulent. It was moist and not at all dry. The sauce that accompanied the fish was made out of white raisins, tamarind and geraniums. It was good and delicious. 
Delicious wine
The wine we ordered
COURSE FIVE: Pork with Chorizo and White Bean. I actually really loved this dish. The pork was juicy and cooked perfectly. The white beans were delicate and had a great texture. The sauce was slightly spicy and had an enormous amount of flavor. When eaten together, it was a cohesive dish. 
COURSE SIX: Duck with Japanese Chilli and Olive Oil with Coffee Flavor. I think duck was in season cause this was our second night eating duck (not that I was complaining). If I was comparing this duck with Frenchies, this was by far, my favorite. It was so succulent and moist, I was in heaven. I loved the sauce and the chilli. Everything went well together. 
COURSE SIX: Part of Course Six: Liver and Toast. This was delicious but kinda heavy. At this point, I was getting stuffed and really full. The liver was delicate and the toast was yummy. 
COURSE SEVEN: The Surprise. This was a dish where you had to guess what was in it before they told you. It was freakin so good. It was a subtle "cheese" course. It had vanilla, thyme, goat cheese, and potato. Imagine a delicious soup-like mousse that was transformed using cheese and this is what you get. Marvellous!
COURSE EIGHT: Biscuit with Peach and Plum and Mousse. This was delicious. It was a light bite and super refreshing. It wasn't heavy, which I appreciated after eating a number of dishes. The biscuit was super crunchy and the mousse was velvety.
COURSE NINE: Mousse with Sorbet and Fig. This was one of my favorite dishes. The mousse was made out of the cocoa flower that the chef brought back with him from Mexico. The sorbet was nice and smooth like ice cream and the fig was sweet, adding texture to the dish. It was lovely.
MY FAVORITE DISH. COURSE TEN: Egg Milk and Sugar with Jasmine. This was simply divine. It's a drink you can't find anywhere else and never tasted, but in a good, delicious way. The egg, milk and sugar are shaken with a hint of jasmine. It was so delightful. I wanted a big galloon to drink of it. It's their specialty and I can see why.
COURSE ELEVEN: Chestnut Madelines. I actually loved these little cakes. They reminded me of some delicious financiers. It was moist with subtle flavors. It would be delicious with tea or coffee. 
COURSE ELEVEN: Fresh Fruit of the Season. At this point, we were so full. We probably only ate a few of the fruit offered. The raspberry was super sour though and I didn't think it was in season. The fruit plate was beautiful nonetheless. 
This fruit, the gooseberry, was super delicious and sweet. It was my favorite out of all of them. 

Overall, this was one of the most memorable and delicious meals that I've ever had. The three Michelin stars were well deserved and I can understand why. The service was impeccable and the food was downright lovely! It wasn't overly gastronomic like other places or other three Michelin starred restaurants (ahem Alinea). They served dishes that were meant to bring the ingredients to stand out on its own, which I totally appreciate. It is quite pricey, but I think it was well worth it. Be sure to make it an evening on its own cause we ate for 3-3.5 hours! 

Notable Dishes: Mousse with Sorbet and Fig, Ceviche of Mussels and Celeriac, and Egg, Milk and Jasmine drink

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