Audass', the Japanese fusion izakaya restaurant in Asnières-sur-Seine

We told you aboutPierre Lambert a few years ago, when we were impressed by his 23-course gastronomic restaurant in Courbevoie. Today, this chef, who has no shortage ofAudass' (since he now has two), offers us original cuisine, rich in flavors, in his two restaurants. In Asnières-sur-Seine, the emphasis is on Japanese izakaya-style cuisine, while in Courbevoie, although the chef's signature dishes are to be found there, the focus is more on cuisine from around the world. We take you on a voyage of discovery of the Asnières spot for a taste buds journey to the land of the rising sun.

The address nestles in a quiet street in Asnières, in a refined industrial decor. Black and wood tables, a fresco in honor of the octopus, slates on the wall and bottles of sake form the decor of this rather convivial place. This is a French-style izakaya bar. A terrace is also available, across the street on fine days.

Pierre Lambert, known for his meticulous dishes and daring proposals, offers here a menu in a sharing format. Dishes are ordered in twos or threes, according to appetite, and follow a free spirit, between Japan and personal inspiration.

The menu at the time of our visit (please note that it changes with the seasons):

The Japanese egg (€6) opens the meal with simplicity: the perfect egg, ideally cooked, plays on the contrast between melting texture and soft marinade. Our favorite is the crispy mackerel maki, a perfect marriage of textures.

The beef tartar with spicy miso (€16) is a real treat for the taste buds. The meat is fresh, finely cut and spicy, with a well-controlled saline note. Octopus with seaweed and cucumber (€18) is tender, with a spicy sauce. We loved theyellowtail, shiso and ponzu sashimi, which will delight fans of acidity. We also salute the bread, which turns out to be an ultra-moist homemade focaccia.

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Shrimp okonomiyaki pancakes (€18) come next, thick and golden brown, with a generous filling and a rich sauce that evokes Osaka street food standards.

For the main course, the Iberian pluma katsudon (€30) is exceptionally tender. The "ramen ton gras" (16 €) combines a well-rounded broth, spiced pork and spring onions. Everything is homemade here," says the chef, "from the broth to the pasta to the pork slices. It's a comforting dish that, even though our bellies were already full, made us want to keep on slurping.

Before dessert, cheese is a must. And one thing's for sure: camembert and wasabi soup is sure to surprise. The great taste of melted camembert combined with the crunch of black sesame and the spiciness of wasabi - it's an unexpected combination that we really enjoyed.

We finish with the profiterole de l'Audass (€12), with its crispy pastry and tangy ice cream, and the astonishing cotton candy with yogurt and black olives. We admit it's a unique creation. Imagine a real cotton candy that tastes of yoghurt andblack oliveswhen you eat it. It's a very surprising pairing, and yet it goes together very well.

As you can see, Pierre Lambert is not short ofAudass' at Asnières. Without trying to reproduce a Japanese illustration, the chef offers here a personal and masterful interpretation. Some may find the dishes a little pricey, but that's without taking into account the good produce that comes at a price, the homemade cooking and the mastery of taste. In short, this is the place to take your taste buds on a journey and discover creative dishes. The menu changes regularly with the seasons and the chef's whims, so you'll never get bored.

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