Things are heating up on Rue Richer atArdent, the restaurant dedicated to flame cooking. It has to be said that the partners behind this project have more than one good table to their credit in the neighborhood. On one side is Arthur Lecomte, founder of the Bien Elevé and Bien Ficelé meat tables; on the other, Charles Nikitits, head of the L'Office bistro.
Voisins de rue mais surtout amis de longue date, les deux jeunes hommes ont eu envie d'ouvrir un lieu commun qui réunit les valeurs qu'ils partagent, de convivialité, de gourmandise et de sourcing pointu. Thus was born Ardent, a restaurant dedicated to cooking with fire and flame, in the 9th arrondissement.
And when you think of cooking by flame, you think, of course, of an imposing charcoal grill visible in the open kitchen, from which you can see the flames that will take care, with controlled power, of the dishes you give them to grill. Pour autant, ce mode de cuisson brut permet une cuisine saine car sans ajout de matière grasse, et se démarque par sa puissance olfactive et gustative - ce délicieux et tant apprécié goût de fumé!
Désireux de casser les aprioris sur ce mode de cuisson d'allure brutale, les deux fondateurs de l'adresse mettent tout autant en avant les viandes et les poissons braisés que les légumes et les végétaux! Car les deux amis sont les premiers à le dire et même le crier sur tous les toits : un restaurant à la flamme n'est pas forcément un restaurant de viandards, non !
Chef Charley Breuvart 's short seasonal menu, which changes regularly to reflect the seasons and chef's whims, features fine cuts of meat selected from responsible breeders, fish from sustainable small-boat fisheries, and vegetable recipes using fresh fruit and vegetables from French and Ile-de-France market gardeners committed to sustainable agriculture. All foodstuffs are treated with the same care, using a wide range of techniques - grilled, smoked, roasted, candied.
Among the dishes that really hit the spot, highlighted by chef sommelier Olivier Dopke 's fine reds and whites chosen from his 150 references from France's natural, organic and biodynamic terroir, are grilled lamb sweetbreads (14€) with cockles and fiddlehead zucchini ; very, very tasty lentils (12€) with eel and smoked sabayon; fondant cochon (25€) with goma sauce and miso roasted eggplant; or vegetarian pizzeta (20€) with chanterelles and artichokes.
Les desserts n'échappent pas, non plus, à la sanction enflammée, à l'instar des abricots pochés et grillés (12€), chantilly amandes amères et sorbet estragon et citron vert qui envoie de la fraicheur. Prices couldn't be sweeter, with a starter/main course/dessert menu at €25 for lunch.
A raw and sane cuisine.
This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.
Location
Ardent
40 Rue Richer
75009 Paris 9
Official website
www.restaurant-ardentparis.com
