Les Fous de l'Ile
Nestled on the Île Saint-Louis, Les Fous de l’Île is a very friendly bistro-like restaurant with a flawless service and offering a delicious, generous, sophisticated, seasonal and homemade cuisine created and cooked by the young chef Anaïs Dutilleul.
Open since 2008 by the pair Boris and Emile Bazan already hiding behind the excellent restaurant Le Christine, Les Fous de l’Île unveils a new face since August 28. Like for its older brother, the owners called out Estelle Williot. And the result is a feast to the eyes with a luminous and modern décor where a feel-good sensation seizes us. The 100% female and suspenders-wearing staff is very smiling and more than welcoming!
The room’s biggest asset? The small corner behind the window looks very appreciated by couples looking for quietness.
Behind the stove, the talented female chef Anaïs Dutilleul (who worked at L’Abbaye de La Celle, Le Rech, L’Auberge de la Pomme) has been working here since August 2015. The young chef offers an ultra-fresh and quality cuisine based on seasonal products cooked on the spot and worthy of the Maître-Restaurateur title awarded a few years ago.
Regarding the menu, Anaïs changes the lunch board every two days and the dinner one every week according to the ingredients she finds at the market or from her suppliers.
At Les Fous de l’Île, meat-eaters won’t be left out. The restaurant specialized in meat makes a point of honor to select quality cuts like John Gillot’s Norman sirloin steak.
But let’s start with the starters that offer a nice overview of Anaïs’ cuisine: local products boldly cooked like this exquisite “Lardo di Colonnata” served with tomatoes sundried à la Provençale and crunchy homemade blinis.
"Lardo di Colonnata"
That night, you could also choose a white sausage with apple marmalade with cider and balsamic vinegar jelly.
In terms of main course, I saw many plates being served including the famous Norman sirloin steak (about 300g) by John Gillot and its tomatoes and tarragon seasoning served with homemade French fries.
Norman sirloin steak by John Gillot
I, for certain, chose the delicious and generous gilthead seabream with tomato pickles, Venere rice the whole is cooled off with mango and its green zebra tomato coulis.
Regarding desserts, Anaïs is given carte blanche and imagines modern creations like this lemon meringue pie enhanced by a dash of basil or these chocolate brownies slices decorated with candied orange and a generous and very light verbena mousse.
Lemon meringue tartlet
Thanks to this feminine cuisine with seasonal creations, Anaïs Dutilleul completes her mission very well: the mission to surprise us, to mesmerize us and to attract new patrons every day who are now regulars. We now understand why!
Les Fous de l’Île
33 rue des Deux Ponts, 75004 Paris
Open every day from 10 a.m. to midnight
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