It has been ten years the fantastic chef Jacky Ribault has settled at 50 rue Amelot. Ten years since his first restaurant, poetically called “Qui Plume La Lune” opened. Long before L’Ours in Vincennes and its starred cuisine, this is where chef Ribault has conquered regulars, curious passersby, and foodies in Paris. The Michel star he got for Qui Plume La Lune was awarded in 2014.
Since he left the 11th arrondissement to work in Vincennes, his right-hand man Chef Jean-Christophe Rizet took over. And brilliantly since the star awarded by the famous red guide is still here, 3 years later.
Although sticking to the strong identity and values of Qui Plume La Lune, chef Rizet – son of a farmer in Charolais – has worked for 15 years at La Truffière and managed to add his vision of gourmet food, highlighting beautiful and good, chic visual and shock flavor, emphasizing short circuit and seasonality.
Here, there is only one constraint: complying with seasons. Chef Rizet depends on deliveries and draws inspiration from his environment. Roasted jumbo shrimp, lime leaf cream and green zebra tomato sorbet; pan-seared foie gras, vinegar honey with vadouvan and corn cream emulsion… It is written at the last minute.
For their 10th anniversary, Qui Plume La Lune underwent a makeover and extended, moving from 24 to 40 seats, in a soft decoration based on velvet, raw materials and dried flowers – look up and enjoy the huge plant arrangements!
Make the most of this wonderful anniversary to go and enjoy Qui Plume La Lune and the thorough team, a lovely sommelier knowing bottles, and a chef we trust. And we should, since Qui Plume La Lune serves 4 set menus to foodies, so you have to trust him, taste buds ready.
More than words, we need to show you pictures, so you can experience the genuine gourmet journey we enjoyed when we went for a fantastic lunch at Qui Plume La Lune. The beauty of the plating deserves a whole paragraph of praising – the delicatesse of this crunchy leaf made with beetroot is very astounding, a nod to L’Ours, that surprised us already with the same geometric pattern.
And the mix of flavors – known for their ability to match – the smoked eel and Neuvic caviar – or that seems to be very different – apricot sorbet and snow pea coulis – but eventually perfectly match to make taste buds dance.
And of course, we must acknowledge the care given to the original condiments – Egyptian dukka, Sakura vinegar jelly – to the plants twisting some flavor here, or a sauce there – common chickweed leaf, aster. Is it really useful to say how incredible meats and fishes are? And their cooking – perfect? This marinated tuna served half-cooked melting in the mouth, or this cheeky pan-seared and creamy foie gras, or this Charolles beef fillet, so tender.
The wonderful appetizers
Soft-boiled egg, slightly smoked mozzarella cream, dukka, and honey caramel
Tapioca chips, cod taramasalata, Sakura vinegar jelly
Tuile, eggplant caviar, and Fontaine salmon roe
Alsatian pretzel, candied lemon and herb butter
Surf and turf
Lentil salad with emulsion of blond lentils, smoked eel then blowtorched, Neuvic caviar (Dordogne)
Sake and soy marinated albacore tuna served half-cooked, zucchinis, pequillos-red bell-pepper condiment, white butter emulsion, common chickweed leaves
Chef Jean-Christophe Rizet’s signature dish
Pan-seared foie gras, aster, red berries, beetroot, red wine sauce, port reduction and blackcurrant nectar
Charolles beef fillet, snow pea cream flavored with verbena, turnip, spinach, reduced meat jus
Cheeses: Charolais, Comté from 2017, Fourme de Montbrison, Soumaintrain, Langres, nut butter, cherry compote, salad
The fantastic desserts
Apricot sorbet, apricot compote, snow pea coulis, jasmine cream, fresh apricot poached in apricot syrup, sour meringue
Gianduja chocolate crémeux, hay mousse, grated hazelnut, crumble, fresh blackcurrant and blackcurrant coulis
The cute petits fours
Basil choux bun
Vineyard peach jelly
Something is certain: we will be back.
Dates and Opening Time
Starts 21 July 2021
Qui Plume La Lune
50 Rue Amelot
75011 Paris 11