No more Les Chouettes. Hello Grand Duc.
Set a stone’s throw from the Carreau du Temple, Les Chouettes, a restaurant in Paris 3rd arrondissement, has made a few changes. Renovations, new chef, new menu, these Chouettes have become the Grand Duc a few months ago.
Grand Duc is a huge place covering several stories. First of all, an outdoor terrace. Then, once you are inside, the place unveils first a very bright bar. Then, a first dining room on the ground floor with a piano, with a very soft atmosphere with fitted carpet. In the middle of which stands the famous eagle owl (English for “Grand Duc”), the house’s emblem. A cozy but bright place bathed in light from the glass roof set several floors above.
On the first floor, more tables, mostly high, and in alcoves with views on the ground floor. Last but not least, on the second and last floor, where red is the main color, hide a wine bar and a sushi bar.
All this elegant decoration has been designed by architects Maxime Liautard and Hugo Toro. The latter recently decorated Gigi – the new festive Italian restaurant set avenue Montaigne in lieu of the La Maison Blanche.
Moving on to food, chef Hervé Nepple took over Grand Duc’s kitchen. He trained at the La Maison Blanche, and serves traditional French cuisine modernized and revisited with world’s inspirations – mostly Asian.
Therefore, the starter menu features hen soup, tuna tartare, snails, oysters, as well as foie gras. Hearty and very-well made, the latter is served with candied grapefruit laying on brik pastry sheets. This is a nice original touch we love with Nepple who manages to include his own very touch to all his dishes.
Then, the black tiger jumbo shrimp risotto is very modernly plated, with lots of volume. As for the marinated and caramelized black cod, it melts in the mouth because of how well it is cooked. It is served with crunchy rice, namely coated in crunchy fitter dough. The same used for the risotto shrimps. Fishes rub shoulders with Landes poultry, lamb meatballs, or even prime rib of beef.
Is there some room left for dessert? Chef Nepple has decided to work chocolate with a dash of chili pepper and candied ginger. It is refreshing and lightens cocoa. Other desserts – based on pear or coffee – are also available.
Moving on to cocktails, the Grand Duc has called in mixologist Matthias Giroud – very famous in Paris. He serves 9-alcohol-free recipes – special creations for the Grand Duc, very original. Like the very tasty Mademoiselle (pisco, grapefruit juice, lime juice, timur syrup, amargo bitters and egg white).
During the day, the Grand Duc’s playlist focuses on American soul from the 70’s (but not only), and sounds very delightful. In the evening, enjoy live show, especially thanks to the piano.
How does a very scrumptious moment at the Grand Duc sound to you?
Alcohol abuse is bad for your health, please drink responsibly.
This test has been carried out as part of a business invitation. If your experience is different from ours, please let us know in the comments.
Dates and Opening Time
Starts 25 December 2021
32 Rue de Picardie
75003 Paris 3
Temple (ligne 3)
Filles du Calvaire (ligne 8)
Desserts: €11 - €12
Cocktails alcoolisés: €13 - €14
Formules déjeuner: €15 - €31.5
Entrées: €16 - €23
Plats: €18 - €98