The Auberge Nicolas Flamel with Grégory Garimbay at the helm

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Published by Manon C. · Photos by My B. · Published on 13 October 2021 at 14h50
Genuine institution in Paris, the Auberge Nicolas Flamel welcomes a new cook, chef Grégory Garimbay. The oldest inn in Paris made the most of the past couple of months to get a makeover, very soft. And the plates unveil gourmet cuisine that does not deny its classic roots but shooting at the stars.

The oldest inn in Paris devoted to alchemist Nicolas Flamel, the Auberge Nicolas Flamel, underwent a makeover after months of renovations and modernization. This is the perfect occasion to discover this iconic location in the French capital city.

If you used to think this historic place used to be old and dusty, come on in 51 rue de Montmorency and discover a contemporary, fully renovated restaurant, very sober, with clear hues here and noble materials there, exposed beams and open-plan kitchen, but it still has the original soul of the place.

L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos

After staying for a while under the aegis of Lebanese Michelin-starred chef Alan Geaam – now owning many delicious spots such as Qasti and Sah – the legendary Parisian restaurant is now masterfully run by the young chef Grégory Garimbay, from Nancy, who trained with the greatest and learnt the ropes at the Plaza Athénée, Thoumieux, and under the sponsorship of Michelin-starred chef Sylvestre Wahid.

Now running his own kitchen, chef Garimbay intends to modernize the image of this Parisian institution through gourmet and contemporary cuisine that does not deny its classic roots, and wonderful dishes shooting at the stars by enhancing pieces from the French terroir to enjoy in signature menus including 4 (€70) or 5 courses (€90) and a lunch menu (€38).

L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos  

On our table parade delicious marinated leek, caramelized Arlette, black garlic ice cream, ratte potato emulsion and mustard vinaigrette; hearty blue Breton lobster, lobster butter-cooked Swiss chards, grated lobster coral, lobster juice made of hay-smoked heads; or smooth hen supreme, einkorn wheat risotto, grated horseradish, scow, roasted artichokes, einkorn crunch and poultry jus.

Note that for these two dishes, the wonderful ingredients are entirely used. Once we are done eating, our table is covered in a delicate attention: foie gras, wine-glazed gizzard, ham with homemade sage sauce, and blue lobster head, Swiss chard leaf and lobster chunk aspic.

L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos

And we cannot say no to the fantastic cheese cart eyeing at us since the very moment we arrived and displaying a delightful selection of cheeses such as a very cheeky Reblochon, and a very flavorful Tomme with Austrian flowers – to name a few.

L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos

Desserts are not left out either, starting with a light pre-dessert, a lentil emulsion, lentil crumble, burnt vanilla custard, and a delicious dessert focusing on chocolate and cep, chocolate ganache and chocolate cake, pan-fried cep, cep brunoise, powdered cep brioche, cep ice cream, cep powder and Normand cream.

An exciting meal all the way to petits-fours and this homemade granola and red wine caramel to enjoy with whipped cream topped with caramel and raisins.

L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos L’Auberge Nicolas Flamel par Grégory Garimbay, les photos

Forget everything you thought you knew about this Parisian institution and go discover the Auberge Nicolas Flamel 2.0, you will not be disappointed.

Practical information

Dates and Opening Time
Starts 12 October 2021

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    Location

    51 Rue de Montmorency
    75003 Paris 3

    Accessibility

    Access
    M° Rambuteau

    Official website
    auberge.nicolas-flamel.fr

    Booking
    auberge.nicolas-flamel.fr

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