After opening RURAL by Marc Veyrat at the Palais des Congrès (a restaurant closed because of lack of congresses and shows!) in April 2017, chef Marc Veyrat signs a new table in town. Teaming up with Moma Group, Marc Veyrat has taken over La Fontaine Gaillon, in January 2020, nestled in Paris 2nd arrondissement, just across Drouant. For the record, the place was owned since its opening in 2003 by Gérard Depardieu.
To bring this Parisian institution back to life, Benjamin Patou (Moma Group) has asked the unforgettable Marc Veyrat to create a Fall 2020 sea-inspired menu for the place giving pride of place to lake fishes.
On the menu? Old-fashioned lobster casserole with Roquefort cheese slices, as well as sander tartare with coconut milk, lime and even crystallized sea scallops served with mashed dates and lemongrass emulsion without forgetting pike quenelles.
Reopened since mid-January 2020, La Fontaine Gaillon displays a chic and sophisticated décor designed by Axel Huynh.
The place also unveils noble materials and natural woodworks… The whole revolving around the Neptune’s trident – a strong symbol of the young triton’s statue standing at the Place de La Fontaine Gaillon. A traditional and elegant decor with very big chandeliers and a fireplace in the dining room.
At Fontaine Gaillon, the hat-wearing chef unveils traditional French cuisine, from the terroir, enhancing beautiful products - as he is always repeating he is a farmer. Ingredients he improves with a bit of originality such as surprising pairing like lobster and roquefort.
Furthermore, Marc Veyrat's foie gras escalope - perfectly cooked - is served with passion fruit sauce, and it is more sour than sweet.
Lobster is served in a casserole with sprinkled roquefort. A surprising mix but it works well: the strength of the roquefort pairs the fineness of the lobster very well.
Moving on to mains, the cooking of the scallops is perfect. The lemongrass sauce and the - sweet - mashed dates counterbalance the saltiness of the scallops. The lamb's rack is a piece of meat very thoroughly selected and perfectly cooked as well.
Chef Veyrat proposes two sides: a young spinach sprout salad with a nice dressing, or Pont-Neuf potatoes, that is to say, nice fleshy and smooth French fries.
As for cheese, Marc Veyrat - who usually highlights products from his terroir - has brought from his home Haute-Savoie, a platter of very tasty cheeses made by his cousins, especially reblochon and beaufort.
As for dessert, Marc Veyrat's new menu includes among other an indulging French toast with praline rose de St Genix and lemon balm cream, or even homemade sorbets, like passion, served with a crunchy sesame cookie.
The Savoy chef - with a strong temperament - brings at Paris Fontaine Gaillon his talent and beautiful ingredients from his mountains, and it is great because Marc Veyrat keeps on delighting us.
Dates and Opening Time
Starts 3 October 2020
La Fontaine Gaillon
15 Rue Gaillon
75002 Paris 2
Dessert: 12-18 €
Entrée: 17-36 €
Fromage: 18 €
Plat: 28-42 €
Ouvert du lundi au vendredi de 12h00 à 14h30 et du lundi au samedi de 19h00 à 22h30. Fermé le dimanche