Edern: the restaurant by Jean-Edern Hurstel in Paris

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Published by My B. · Published on 29 March 2019 at 17h10 · Updated on 1 April 2019 at 10h03
Edern is the name of chef Jean-Edern Hurstel’s new gourmet restaurant opened by the Champs-Elysées in Paris. Both chic and modern, this restaurant with different and cozy corners and sophisticated cuisine has everything to seduce even the most demanding foodies.

You may have heard about him on French TV show “Top Chef” back in 2014 or through his multiple culinary experiences. Apprentice in Geneva at chef Claude Legras’ Parc des Eaux-Vives restaurant, Jean-Edern Hurstel joins the Lucas Carton restaurant in Paris and learns with Alain Senderens then Alain Passard at L’Arpège (3 Michelin stars).

Jean-Edern Hurstel also trains abroad within Gordon Ramsay’s Aubergine and even in Dubai. But when he arrives at The Peninsula Paris, enabling him to become the youngest French chef to rule the kitchen of a Parisian palace, he develops his notoriety.

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This past September, he opened his very own restaurant. Simply called Edern, this new high place of the French gastronomy is set at 6 rue Arsène Houssaye, a stone’s throw from the Champs-Elysées.

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Edern is not only a dinning room but several corners on two stories and covering 360-sqm. On the first floor, you discover a room with at first sight, a bar in the entrance, a large and main room with a DJ booth, an alcove in the back, on the left for discreet dinners and a beautiful room under a glass roof on the right, revealing a large table just perfect for groups. The basement houses a lounge bar and a smoking room, as well as a living place by day and by night.

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As for the décor, the chef called in English designer Paul Bishop via his Bishop Design office – seen as the pioneer of design in Dubai. We love the modern and yet very cozy aspect of the place that marvelously combines sophistication and pop culture brought by the paintings hung here and there.

This project has been in my drawers for years” the Chef explains. “Put in brackets during the Peninsula adventure, EDERN is the restaurant of my life.”

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The leitmotiv? Breaking the rules by offering a place both creative and festive. Yes, by night, Edern is very festive, lights are softer, music is a bit louder and we are feeling some good vibes with the DJ sets. Let’s enjoy cocktails based on classics of mixology, or glasses of good wines including over 150 references available on the list. We can enjoy the whole with elegant and contemporary dishes such as the tasty basil jumbo shrimps.

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On the menu and in the plate? Local flavors with quality produces, such as this goat’s cheese from Mr Fabre cooked like a cromesquis (fritter) with honey and rosemary, as well as tomatoes worked as a pissaladière or even crispy basil jumbo shrimp, chicken wings from Landes marinated in soy and ginger…

For Italian flavors enthusiasts, Edern provides some pasta dishes such as these linguines served with blue meunière lobster and a crustacean emulsion, or these spaghettis cooked with squid ink and Sologne caviar…

As for us, we loved the organic green asparagus with egg cream, bread melba and fresh herb oil. It was fresh, crispy, tasty and a feast for the eyes as well. Foie gras fans should really taste the exquisite duck foie gras and its delicious truffled vinaigrette.

Edern restaurantEdern restaurantEdern restaurantEdern restaurant

Edern restaurantEdern restaurantEdern restaurantEdern restaurant

We also loved the fantastic prime rib of milk-fed veal, very tasty, served with morels, chard ravioli and jus corsé, so good. Fish lovers can also enjoy the excellent and perfectly cooked sea bass served with seasonal vegetables.

Edern restaurantEdern restaurantEdern restaurantEdern restaurant

Edern restaurantEdern restaurantEdern restaurantEdern restaurant

For sweet-toothed patrons, Edern called in pastry chef Yann Le Douaron. He was trained by Carl Marletti and tickles our taste buds thanks to his signature dark chocolate soufflé and lava heart changing with seasons.

We also fell under the charm of the superb and soft apple pie with a bed of flaky pastry, soaked with creamy caramel and served with dulce de leche ice cream. chocolate addicts will definitely order the gianduja crémeux combining a crispy biscuit, good chocolate and buckwheat, we love it.

Edern restaurantEdern restaurantEdern restaurantEdern restaurant

Edern restaurantEdern restaurantEdern restaurantEdern restaurant

Wonderful welcome, dream service, here’s the perfect table to have a delicious moment by day or by night.

Practical information

Opening Time
From 29 March 2019 to 29 March 2020

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    Location

    6 Rue Arsène Houssaye
    75008 Paris 8

    Official website
    www.edern-restaurant.com

    Booking
    01 45 63 88 01

    More informations
    Ouvert du mardi au samedi, au déjeuner comme au dîner
    Service voiturier

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