Orgueil, small plates to share without prejudice and gastronomy by Eloi Spinnler

On the one hand, a bistro with small sharing plates, on the other, a bistronomic table in front of the ovens; Orgueil is a multi-faceted restaurant that young chef Eloi Spinnler directs with a master's hand.

With its quirky decor blending Asian touches - golden velvet banquettes, lions' heads as sconces - and its ceiling painted with phantasmagorical motifs, Orgueil is astonishing from the moment you enter.

Once you've discovered the kitchen, too, you'll be amazed. It opens onto a small secret room, hidden from everyone's view by a speakeasy-style one-way glass window, but open to the ovens, where you can enjoy, in small groups, a six-step gastronomic cuisine masterfully prepared by Eloi Spinnler, a young 27-year-old chef who has worked in the kitchens of the Tour d'Argent and the Plaza Athénée.

On the bistro side, the menu is quite different, and revolves around small plates to be shared between guests. Reasoned, committed cuisine is king here, and the fine produce used from head to toe, sourced from small-scale producers, are its humble servants. The cheeses come from the Frescolet cheese dairy, the seafood is responsibly caught in Northern France, and the fruit and vegetables come from Seine et Marne.

The card is presented in an original way, in the form of colorful, esoteric tarot cards , and the drawing of these announces the color of the meal to come. And the meal was as enchanting as it was original. Starting with the very naughty duck croquetas (11€) dipped in cream cheese, the generous lobster ravioli with snow peas and lemongrass (18€), or the Breton octopus (16€) served very melting and lacquered teriyaki style.

The white asparagus, clementine and parmesan (14€), the smoked potato (8€) with its marinated egg yolk, and above all the pigeon demi-pithiviers (18€), a true tribute to French gastronomy. We then tuck into a few thin slices of Serrano ham from Maison Aïtana (9€) before moving on to the desserts, again in the form of small sharing plates.

And these are a real success, like this brioche perdue with chocolate and labne ice cream (8€), and especially this miso tarte tatin (8€), perfectly caramelized, and the perfect end to our discovery ofOrgueil. KeepEloi Spinnler 's name in mind - you'll be hearing a lot more about him, that's for sure.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.