Orgueil, small plates to share without prejudice and gastronomy by Eloi Spinnler

On the one hand, a bistro with small sharing plates, on the other, a bistronomic table in front of the ovens; Orgueil is a multi-faceted restaurant that young chef Eloi Spinnler directs with a master's hand.

With its quirky decor blending Asian touches - golden velvet banquettes, lions' heads as sconces - and its ceiling painted with phantasmagorical motifs, Orgueil surprises from the moment you enter the premises.

Once you've discovered the kitchen, too, there's something surprising about it: it opens onto a small secret room, hidden from everyone's view by a speakeasy-style one-way glass window, but open to the stoves, where you can enjoy, in small groups, a six-course gastronomic cuisine masterfully prepared by Eloi Spinnler, a young 27-year-old chef who has worked in the kitchens of the Tour d'Argent and the Plaza Athénée.

On the bistro side, the menu is quite different, revolving around small plates to be shared between guests. Here, reasoned and committed cuisine is king, and the fine produce used from head to toe, sourced from small producers, are its humble servants. The cheeses come from the Frescolet cheese factory, the seafood is responsibly caught in northern France, and the fruit and vegetables come from Seine et Marne.

The menu is presented in an original way, in the form of colorful and esoteric tarot cards , and the drawing of the cards announces the color of the meal to come. And the meal was as enchanting as it was original. Starting with the very naughty duck croquetas (11€) dipped in cream cheese, the generous lobster ravioli with snow peas and lemongrass (18€), or the Breton octopus (16€) served very melting and lacquered teriyaki style.

We also love the white asparagus, clementine and parmesan (14€), the smoked pot ato (8€) and its marinated egg yolk, and above all, the pigeon demi-pithiviers (18€), a true tribute to French gastronomy. We then tuck into a few thin slices of Serrano ham from Maison Aïtana (9€) before moving on to the desserts, again in the form of small sharing plates.

And they're a real success, like this brioche perdue with chocolate and labne ice cream (8€), and above all this miso tarte tatin (8€), perfectly caramelized, and the perfect end to our discovery ofOrgueil. Keep the nameEloi Spinnler in mind - you'll be hearing a lot more about him in the future.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.