There's something new at Le Beslay, the restaurant of the Les Deux Girafes hotel, with the arrival of a new chef, Fabrice Giraud. Having worked for Alain Ducasse and Maison Blanche, where he also took over the reins for a time, Chef Giraud has now moved into the open kitchen at Le Beslay, breathing new life into the restaurant with a more bistronomic flair than before.
Seated on one of the comfortable peacock-blue banquettes, you'll discover a seasonal menu that changes every month according to the chef's whims. For lunch, choose from the daily menu (€26 starter/main course or main course/dessert and €32 starter/main course/dessert), or the à la carte menus (€37-€46). In the evening, Le Beslay invites you to take a step back and let yourself be surprised with a 5-course tasting menu at 68€.
With the winter season in full swing, you'll be delighted to opt for the comforting brioche perdue (16€), an original starter served with a pan-fried wild mushroom and truffle emulsion with oxidized wine; or thesoft-boiled egg (15€), meurette style, with leeks and creamy polenta with smoked bacon. On both sides of the table, you can see the happiness on everyone's faces.
Next up: scallops snacked with soubressade - a Spanish charcuterie found in the Balearic Islands - and served with a Banyuls and broccoli jus (32€); sunshine on the plate, and perfectly cooked, pearly scallops. But the chicken supreme (28€) is not to be outdone. Juicy, it is accompanied by an Amaretto jus - the chef seems to love using spirits in cooking - parsnips and braised endive.
For dessert, Béton honey, produced in Paris, captures our hearts. Here, it expresses all its flavors in a bavarois with a lemony pear heart, placed on a shortbread crust (11€), as pretty to look at as it is tasty to eat.
Le Beslay has well and truly taken a bistronomic path that suits him well.
Location
Le Beslay
67 Avenue Parmentier
75011 Paris 11
Route planner
Official website
lebeslay.fr
Booking
lebeslay.fr
