In the heart of Paris 7th arrondissement, close to the Eiffel Tower and the Hôtel des Invalides stands a confidential location that once discovered has it all to keep things interesting all life around. Head to 19 boulevard de la Tour-Maubourg where Le Narcisse Blanc stands, a very charming 5-star boutique-hotel providing a bubble untouched by time to unwind. This magical place is the very setting for a very mouthwatering location: Le Cléo.
In the kitchen of the restaurant stands a great figure. This is where Top Chef 2021 participant Bruno Aubin works. Genuine culinary genius, he delivers gourmet cuisine worked with modernity based on thoroughly selected ingredients. At 31, the chef is part of this generation embodying the renewal of the Parisian gastronomy through his commitments and recipes enhancing natural flavors without impairing them.
This new generation cooking is to be discovered in the enchanting setting of Le Cléo. Two atmospheres are provided: the first one enables you to enjoy the patio’s natural light and verdant setting. The second one takes you to the atmosphere of a beautiful Parisian flat covered in mirrors. Choose the setting you love most! Anyway, Le Cléo team will welcome you and invite you to make yourselves at home.
On the menu, Bruno Aubin plays with foodies’ guilty pleasures by serving surprising pairing. As for us, we went for the tasting menu enabling to discover two starters, two main courses, and a dessert. After the first appetizer, some beetroot and feta gazpacho, it is time to discover the menu created by the chef.
First things first, La Carotte by Bruno Aubin, namely carrot marinated in honey, turmeric and lemon balm with yogurt, carrot and mustard reduction, olive oil and pollen. Beautifully plated, this entrance is flavorful and reminds us of the arrival of sunny days and the vacation spirit.
Then, enjoy the Oeuf Mollet with smoked potato mousseline, smoked haddock-infused cream, dill oil, buckwheat cracker, herring caviar. We love the way Bruno Aubin pairs surf and turf, playing with textures.
Consider yourselves warned, the menu is flawless. The roasted turbo and smooth flesh perfectly pair the spinach stir-fried in brown butter. The tomato zabaglione and caramelized fishbone juice bring a bit of peps to balance it all.
The marinated duck breast seasoned with verbena is also a heart-stopper: although sweet/savory is a sure bet to enhance this meat, Bruno Aubin does not do in banality and serves the duck with mashed peached rolled in some sour pickle-like turnip veal, covered in spicy jus.
Then, enjoy the Espelette pepper roasted saddle of lamb, once again very tender, so much the meat literary melts in the mouth. To perfect this dish, some creamy eggplant caviar with argon oil, fresh goat’s cheese, smoked harissa and lamb jus with piquillos. Touché!
And when dessert has come, sweet toothed foodies are not let down. The bar to eat by the spoonful is a must for chocolate lovers discovering there a deconstructed version of one of their favorite treats. Under a peanut-cocoa and fleur de sel crumble hide some creamy ginger caramel, milk chocolate mousse with Jamaican hot pepper. The whole is topped with “fiordilatte” ice cream. The dessert reveals the challenge of satisfying cocoa purists.
Since summer is here, do not miss La Fraise, namely strawberries marinated in pepper and Thai basil, with delicious strawberry caramel, vanilla cracker, and light verbena mousse. It will close the tasting exactly as it started: on something light.
If you feel like trying these chefs’ cuisine as they renew the Parisian gastronomy, you really do not want to miss Bruno Aubin’s table. You will discover a heart-stopping restaurant, as well as a genuine haven of peace in the beautiful hotel of Le Narcisse Blanc.
Dates and Opening Time
Starts 9 June 2021
Restaurant Le Cléo - Le Narcisse Blanc
19 Boulevard de la Tour-Maubourg
75007 Paris 7
Métro La Tour-Maubourg (ligne 8)
Menu dégustation 2 entrées 2 plats 1 dessert: €85