Board for a cruise in a new place that is really worth the trip. To do so, head to Paris 9^th arrondissement. This is here, on the famous Avenue Trudaine, that the Les Petits Bateaux has decided to moor in the Fall 2021 to arouse your taste buds with flavorful iodic goods cooked with love. Behind this new and indulging restaurant stand Franck and Nathalie Zeitoun. Associates for over 20 years, and siblings since always, the duo is already behind more places in Paris: Les Les Ptits Gros, a Parisian bar by the Les Petits Bateaux, and the La Cantine Diderot, a bouillon set in the 12^th arrondissement.

This time, the two sidekicks with contagious good mood have decided to open a place shining a light on seafood. Why? Simply because they get old and have decided to take care of their diet, Nathalie told us, with a bit of laughter. And here, there are many references to the sea: from the great mural painted by hand by Caddous & Alvarez to the hanging lights shaped like jelly fishes, to the magnificent back room and the creative light shaped like an urchin in the bathroom, and of course, the menu. Do not expect to order a prime rib of beef, or some chicken thigh. At the Les Petits Bateaux restaurants, oysters rub shoulders with whelks and hake fillet.

To cook this great seafood, Nathalie and Franck have called in chef Julien Camand, who worked at Le Martinez in Cannes, and Le Belvédère in Porto-Vecchio. Former pastry chef from Avignon, Julien makes it a point of honor to respect ingredients. Furthermore, Les Petits Bateaux relies on sustainable fishing (angling, shore fishing…), and produces delivered by a short process. What does this sea-inspired bistro have in store, then? Fish, shells, crustaceans, seafood… with dishes to share or to enjoy off the menu.

For locals who would like to make it their new HQ (and they would be so right), the menu changes weekly according to deliveries. But the menu keeps the same spirit: a variety of oysters, one fried fish, one soup, one cooked seafood piece, a raw fish (tartare, carpaccio, tataki…), a seared fish fillet dish, cheese and two desserts. A very simple, but ultra-tasty and effective menu. To provide patrons with only the best, Les Petits Bateaux works only with reliable producers and suppliers such as Terroirs d’Avenir or Ichthus for fish, Trouvailles & Terroirs for vegetables and Ferdinand for cheese.

But let us get down to business and start the tasting with one of our favorite dishes: a delicious and smooth ikejime whiting carpaccio. This fish slaughtering technique comes from Japan and consists in neutralizing the living animal’s nervous system, leading to reducing the fish’s stress and pain. To enhance carpaccio, the chef topped it with a drizzle of olive oil, lime and a few hazelnuts. A pure delight, so is the incredible watercress soup with dried skipjack we highly recommend.

We also truly enjoyed the marinière-style seared whelks; more classical but just as flavorful.

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Let us continue this sea dive with another heart-stopper: the sole meunière, perfectly cooked and plated in an original and rock’n’roll fashion, like the chef. The fish is served with smooth and silky potato and coconut milk mash. Our taste buds craved for more!

Across the table, some tender monkfish medallion with fried polenta and red wine emulsion. And then again, it was all about gustatory delight.

And for Julien Camand is a former pâtissier, we could not go past the two desserts available that evening. And let us get straight to the point, it was an explosion of flavors in the mouth on one hand with the scrumptious chocolate mousse soufflé and on the other hand, some very sour lemon meringue pie. Two delicious desserts crowning this fantastic and indulging moment.

And to pair these delicious dishes perfectly plates, Les Petits Bateaux suggest natural and organic wines perfectly pairing the food.

With this new Parisian restaurant, Nathalie and Franck succeed in delivering a venue different from the first two locations where one feels like at home and definitely wants to come back to enjoy chef Julien Camand’s new recipes.

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.