Narro. Remember this name because this new Parisian eatery is likely to become your new HQ. Open in September 2020 in Paris 5th arrondissement, Narro is part of these tasty addresses we would love to keep for ourselves. The restaurant is managed by talented and highly promising Japanese chef Kazuma Chikuda. After being trained in Nagano, Japan, Kazuma pursues his dream by joining the Hiramatsu group and Paul Bocuse restaurants in the country of the Rising Sun. His career takes him to become – a few years later – the sous-chef at “Le Sot l’Y Laisse” restaurant in Paris 11th arrondissement.
With such an experience down his belt, Kazuma serves at Narro some French and bistronomic cuisine both healthy, hearty and modern. Here, everything is homemade of course and the place really wants to use thoroughly sourced ingredients, mostly local, from our territories. For instance, meats come from Boucherie Huguenin, as well as Maison Brielle, and wild fish is fished by Cap Ferret fisherman Olivier Argelas.
You only have to look at the menu and you will quickly understand your taste buds will be very happy. The tasting starts with some delicious organic oeuf parfait, where the plant-look of the snow pea and lavender mousse perfectly matches the smoked eel and seed crumble. A classic staple revisited in a contemporary fashion seducing us from the very first bite!
Across the table, we have sliced squid and delicious tomato gazpacho, fresh goat’s cheese espuma and celeriac chips. Fresh and perfectly balanced, perfect to start a meal.
Let us continue this gustatory journey with some delicious wild seabass fillet, perfectly cooked, delicately topping some creamy saffron and shell risotto, enhanced with marinière mousseline and puffed rice. This dish was a huge heart-stopper marked by a clever and mastered mix of flavors.
As for meat-eaters, they can go for the beef short loin from Huguenin, once again, perfectly cooked, served with a side of smoked eggplant caviar, roasted zucchini, and seasoned juice and lovage butter. Many flavors to expect.
Last but not least, we could not recommend one of the desserts enough as they are made daily by Marion Bianchini. Former pastry chef at Benoit restaurant in New York (Ducasse group), Marion distinguishes herself at Narro with creative desserts and perfect plating. One literally melts for the cookie “Dough” fresh from the oven and crunchy peanuts and pecans, without forgetting the delicious Tahitian vanilla ice cream.
If you love fruits and plants, order the dessert based on strawberries and candied rhubarb, with ice cream infused with verbena and Muscat jelly.
And to pair these delicious dishes, trust head sommelier Thomas Legrand working in the dinning room and fit to recommend the perfect wine pairing. For Narro, Legrand has selected about 70 natural, biodynamic and organic wines.
In a sophisticated and warm décor by Odile Hertenberger, from OSH office, Narro provides a flavorful, enchanted, and indulging break we would love to enjoy more often. A restaurant we highly recommend.
Note the restaurant also enjoys a basement with a private lounge for up to fifteen people.
Alcohol abuse is bad for your health, please drink responsibly.
Dates and Opening Time
Starts 24 June 2021
72 Rue du Cardinal Lemoine
75005 Paris 5
Carte midi : Entrée + Plat: €22
Carte midi : Plat + Dessert: €22
Carte midi : Entrée + Plat + Dessert: €27
Ouvert du mardi au vendredi de 12h à 15h et de 18h30 à 00h / Le samedi de 12h à 16h et de 18h30 à 00h / Le dimanche de 12h à 16h