After sharpening his knives at SOLA and KORUS, two renowned Parisian addresses, chef Roberto Valladares takes flight at GUIREN. In this discreet restaurant, located away from the hustle and bustle of Paris's Rue Montorgueil, he creates a French bistronomic menu, subtly infused with his Ecuadorian roots and the Japanese influence he has acquired along the way.
This is not fusion cuisine in the classical sense, but a veritable culinary score in which each dish reflects an openness to the world. Valladares composes with precision, blending Japanese rigor with South American expressiveness, for a result as elegant as it is unexpected.
The sober, refined setting invites you to relax and contemplate the dishes. The name GUIREN, of Chinese origin, means "benevolent" - a philosophy that can be found as much on the plate as in the service, embodied by Alexandre, a passionate and warm host.
Faithful to a cuisine based on products, the menu deliberately concentrates on four starters, four main courses and two desserts, to guarantee freshness, precision and a direct link with carefully selected producers.
For starters, Breton oysters with acevichada sauce awaken the taste buds with an iodized pep with South American accents. Asperge Réveil combines white asparagus, Iberian chorizo, wild garlic and hollandaise sauce in fresh harmony.
A gourmet nod to childhood memories, lacquered wings (tamarind, tamarillo, sichuan, fresh mizuna salad) revisit the chicken wing in a golden, fragrant version, a world away from classic fast-food.
Charcoal-glazed duck breast, pink to the core, is accompanied by a reduced jus, oyster mushrooms, roasted kale and fresh pink radicchio leaves: a refined, balanced composition, thought through to the smallest detail.
Another success: monkfish meunière, perfectly cooked, pearly in its sauce, accompanied by peas, fresh monk's beard and grenailles - a dish with marine and vegetable accents, both gentle and energetic.
Lamb lovers will be won over by the duxelle-stuffed saddle, nicely pinkened, in an Ecuadorian-style stew sauce, braised pointed cabbage and spring beans.
The sweet interlude still holds a few surprises in store. The Carmen combines an orange ganache on a golden financier, accompanied by citrus supremes, pecans and an original touch of dill fizz: an end to the meal that's as fresh as it is gourmet.
More daring, the Coco Bohème offers a coconut bavaroise, absinthe jelly, crumble and Ecuadorian cocoa honey - for a plunge into a delicate, perfectly mastered exoticism.
With a menu ranging from €12 to €23 for starters, €27 to €35 for main courses, and €13 for desserts, GUIREN has succeeded in making creative bistronomy affordable, without ever compromising on quality.
Buoyed by the sensibility of Chef Valladares, his talent for sublimating the finest seasonal produce and the warm welcome of his team, this singular address stands out as a soothing and inspiring gastronomic stopover, far from the hustle and bustle of the city.
An invitation to a journey of the senses.
Book online or on 06 18 28 02 73
Dates and Opening Time
Next days
Friday:
from 07:00 p.m. to 11:00 p.m.
- from 12:00 p.m. to 02:30 p.m.
Saturday:
from 07:00 p.m. to 11:00 p.m.
- from 12:00 p.m. to 02:30 p.m.
Tuesday:
from 07:00 p.m. to 11:00 p.m.
Wednesday:
from 07:00 p.m. to 11:00 p.m.
Thursday:
from 07:00 p.m. to 11:00 p.m.
- from 12:00 p.m. to 02:30 p.m.
Location
GUIREN - bistronomic restaurant
10 Rue Marie Stuart
75002 Paris 2
Access
Etienne Marcel metro station
Official website
www.restaurant-guiren.com
Instagram page
@guiren.paris
Booking
0618280273
www.restaurant-guiren.com
