Odette, the Rostang family's Auberge Urbaine, launches into gnocchi

In 2017, in the heart of the 5-star Maison Albar Hotels Le Pont-Neuf, the Rostang family opened their urban auberge named Odette. On its menu, which is renewed every year, gourmet and tasty dishes highlight small regional producers, at very attractive prices.

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In 2019, a new chef joined the Odette kitchen: chef Rémi Henaux. Still at the helm, he offers a menu of dishes as fine and tasty as ever, with seasonal vegetables at the center of the plate. On the menu: a perfect egg, a plate of heirloom tomatoes, a Paimpol coconut with fresh herbs, a chicken supreme with sandy carrots and potatoes, or his Guanaja chocolate soufflé tart... So many flavors to discover, for a most tempting plate.

But this year, the menu also includes a weekly gnocchi menu, inviting gourmets and foodies to discover a new dish every day based on this gastronomic staple, but always using seasonal, local produce from the Ile-de-France region. Gnocchi dishes are systematically served in a pan, to share.

A weekly menu we were able to try out... For starters, a perfect egg with lentins du chêne (mushrooms known by another name, Shiitakes), red onions and cardamom emulsion. A fine starter that sets the tone!

As for the gnocchi, we were presented with a selection for the week: spinach gnocchi, celery purée and roasted celery with cauliflower crunch for Monday, and potato and parmesan gnocchi, tomato butter, arugula pistou and grilled eggplant for Tuesday. Beautiful pans to share, particularly fine in the mouth, but also and above all a big favorite for Monday's dish, with its explosive flavors and perfect balance, which reconciled us with celery.

For the rest of the week, parsley gnocchi, roasted baby carrots, cauliflower velvet, tarragon oil and cauliflower shavings for Wednesday, roasted flour gnocchi fricassee, zucchini purée with olive oil, creamy burrata, pine nuts and baby sprouts for Thursday, and finally, for Friday, Nori seaweed gnocchi, mackerel burnt in hay, samphire and white radish chutney, beurre blanc. Comforting and particularly tasty dishes to settle the stomach.

For dessert, the Guanaja chocolate cabosse with almonds, salted butter caramel and Amaretto granita made quite an impression, and rounded off this hearty meal in the best possible way. At the helm of the kitchen, chef Rémi Henaux perfectly captures the emotion of Rostang's dishes; and that's how well known the Rostang family has been to gourmets for six generations.Odette also sells baskets of vegetables that guests outside the hotel can order and pick up on site, all at reasonable prices, so you can eat vegetables all winter long.

In short, a must-see if you're in the Halles district at the weekend!