Who hasn't heard of La Fine Mousse? Established since 2012 in the capital's 11th arrondissement, this establishment, dedicated to the world of beer and described as the first independent craft beer bar in Paris, didn't take long to seduce the palates of the many lovers of malts and hops. Given its success, in 2014 La Fine Mousse opened La Fine Mousse restaurant, located just across the street from its big brother.
Offering food and beer pairings, the place recently got a makeover. New decor and a new chef with the arrival of Victor Leclercq. A former customer of La Fine Mousse, this beer lover is now behind the stoves of La Fine Mousse Restaurant, working with Laurent Cicurel, one of La Fine Mousse's four directors, and Bianca, the beer sommelier, to create dishes that perfectly match the many beers on offer.
La Fine Mousse offers some thirty craft beers on draught and over 300 bottled references: stouts, sour beers, Belgian ales... There are numerous combinations to sublimate the dishes.
As for the dishes, Chef Victor Leclercq, who has worked at the Saint James and BAT, offers a new " biéro-nomique" cuisine, based on fresh, seasonal, quality produce.
The menu is simple but effective and constantly evolving, with two starters, two main courses and two desserts. Each dish is accompanied, if you wish, by a beer pairing suggested on the menu.
On this particular evening, while some of us opt for the starter based on feta cheese with vegetable pickles and petimzi, we go for thesoft-boiled organic egg, laid on a succulent butternut mousseline, with caramelized pumpkin seeds and pieces of smoked fish.
An excellent starter for this tasting, enhanced by the Belgian Brett Pale Ale Bruxellensis from Brasserie de la Senne.
Organic soft-boiled egg, butternut mousseline, caramelized pumpkin seeds and smoked fish
What's next? Perfectly cooked pollack on a bed ofkalamata olives, accompanied by zucchinis, turnips,sweet onions and a parsley emulsion. To make this dish even more gourmet, Bianca had suggested a rather acidic beer with hints of melon: Brekeriet's All In Folks .
Pollock, zucchinis, turnips, sweet onions and parsley emulsion
My sidekick prefers to focus on meat, with a delicious, melt-in-the-mouth guinea fowl with shiitake mushrooms and tuberous parsley, accompanied by a beer with smoky notes, Jester King's Simple Means.
Guinea fowl, shiitake mushrooms and tuberous parsley
Finally, to end on a sweet note, let's turn to desserts, with a tasty Pistachio Panna Cotta with pieces of plum and pomegranate. A more than successful beer pairing with this delicious beer with notes of raspberry and melon, Patron's Project, a Northern Monk collaboration with Vague and Slim Pickens.
Pistachio, plum and pomegranate panna cotta
Opposite, a chestnut mousse with mandarin orange pieces and orange tuile, accompanied by a strong beer (10%) with notes of cinnamon, molasses and maple syrup; The Bruery's Automn Maple.
Chestnut mousse, mandarin and orange tuile
As you've probably guessed by now, we loved this concept offood and beer pairing, supported by a dynamic, friendly team with plenty of advice on how to immerse yourself in the rich world of craft beer. In short, we warmly recommend this address!
Alcohol abuse is dangerous for your health. Drink in moderation.
Dates and Opening Time
Starts September 1st, 2020
Official website
www.lafinemousse.fr
Booking
www.lafinemousse.fr
More information
Open daily from 7pm and Saturdays and Sundays from 12pm to 2pm Starter + main course + dessert €35 (excluding drinks)
