Café César: we tested this fine bistronomic restaurant in Clichy

Discover Café César, the bistronomic restaurant in Clichy, orchestrated by chef Charles Boixel. Gastronomy, conviviality and innovation are the order of the day. We've tried it, we'll tell you about it!

Café César is the bistronomic restaurant to discover in Clichy. Opening in autumn 2023, this address offers a culinary experience in the heart of the city. Located at 30 rue Chance Milly, this meeting and sharing place is the fruit of the ambition and passion of chef Charles Boixel.

Charles Boixel 's career speaks for itself: 17 rewarding years working alongside Michelin-starred chefs such as Joël Robuchon, Philip Chronopoulos and Eric Frechon. His cuisine reflects this trajectory, blending tradition and innovation.

Café César 's ambience and decor blend original stone, wood and steel. The space, enhanced by a terrace, promises convivial moments. Service, led by Baptiste Guegan, offers a personalized welcome.

The menu, constantly renewed, invites you to discover dishes combining innovative and traditional cuisine. Lunch is available in a variety of formulas, while dinner invites you to share creations such as lamb shoulder confit with spices or a comforting pâté en croûte.

Our test of the Café César menu :

A menu that the editorial team was able to try out. For starters, we were tempted by the crispy mushroom tart with perfect egg and mimolette, and the grilled octopus with crispy rice, piperade and txistorra. Two particularly fine starters, perfectly balanced and seasoned.

After the appetizing starters, we continued our culinary journey with the main courses, namely the snacked scallops, saté beurre battu, butternut and gnocchi, and the roasted chicken supreme in supreme sauce, Jerusalem artichokes and chestnuts. The scallops are perfectly cooked, and the butternut adds a lot of flavor to the dish. The gnocchi are just perfect, perfectly seasoned.

As for the Suprême de volaille, the cooking is just as perfect, with the bird melting in the mouth. The supreme sauce brings out the perfect balance. Note that the Suprêmes de volaille are served with purée, Joël Robuchon 's recipe (the chef worked with the sacred monster of French cuisine), perhaps the best purée in the country (at least by reputation). And, of course, we approve! To accompany the dishes, a glass of Chardonnay, as well as a glass of Château Saint-Cosmes (red, Côte du Rhône), suggested by the on-site head sommelier.

And to round off the meal in the best possible way, two desserts: pavlova with exotic fruits and coconut sorbet, and profiteroles with chantilly and vanilla ice cream and chocolate sauce. Two surprisingly low-sugar desserts (even the pavlova, which includes meringue), and both particularly tasty. The coconut sorbet is just divine, while the profiteroles are perfect, with their chocolate not too strong, but with character, and their little twist hidden at their heart, namely praline. A little extra gourmet touch that's sure to please!

In short, we didn't miss a thing on this faultless menu. All you have to do is make a reservation.