I had booked Nov. 22 to Feb. 23, Good timing. To paraphrase one of my dear and loving friends, "did you not afraid of falling ill on the big day ?..." The same afternoon, I get a message "you want to dine at the counter?". Not respond quickly enough, and the two spaces in front of me spun cooks under the nose j ' 
softened the gentleman in the telephone 
not, who said, okay, we'll do something for you. The Bigarrade is in the 17th, around Brochant in a street where the school is also Vatel (I just to perceive that were never spoken here, so it's a very good plan, rather fun), and the corner bar / restaurant nice The Bl oc .
softened the gentleman in the telephone 
not, who said, okay, we'll do something for you. The Bigarrade is in the 17th, around Brochant in a street where the school is also Vatel (I just to perceive that were never spoken here, so it's a very good plan, rather fun), and the corner bar / restaurant nice The Bl oc . When you enter, it is both bright and dim, the seats are covered with color covers, it is joy. The festival can begin ... There is no card, chef Christophe Pelé invites you to discover her flat and
so much better that way. This has a price (85 € - and 45 € for lunch), but this is not a restaurant where you go everyday you hit the bell, it must be earned, desire. You can accompany wine menu (55 € per person), we preferred to take a bottle of white, Chinon, which was detonating (37 €). And after we go ... To start shrimp sauteed with lime grilled to peck at the same hand. Then, a blend of black scallop, mackerel with a crumb of plum jam and apple juice, and raw steak with foie gras. Two Jacques scallops topped with a slice of cauliflower and the detail that kills, almond butter ... A porcelain cup to swallow an egg yolk and Oyster chives. The great ceremonial
appetizer of inputs and ends to make room for dishes ... although the usual landmarks are no longer held to be too. A thin red mullet caught in a thin slice of bacon colonnata at stuffs 
r with her pretty fingers, it gives one side rabble and dearly won. More mineral, an asparagus and goat bush. A chopped squid grilled over a wood fire (in any case, it has all the air) with sausage and ham morteau. These duets fish / meat go admirably, especially since the first surprise passed, we want more ... Then simplissime of 
cod on which throne masterful, a thick slice of black truffle. A coat defeated its frills, just the essentials. To conclude, the milk-fed lamb with asparagus embroidered salmon eggs, and citron. A wait for death, we prefer to spend cheese, a goat and a blue sheep (the latter quite fascinating). Desserts, desserts. I have often bathed 
like what, desserts, when there is no pastry chef, can do without. Here, we happen to these comments, they are simply delicious. Four little pots of tea atmosphere grandmother, with lemon cream topped with a piece of asparagus, cream Fresh burned what it takes to 
accompany cooked fruit, sorbet sifted matcha and vanilla cream with candied fruit and truffles ... is finished, the kitchens have been brushed, washed, sorted, the room emptied as and when and we did not realize it was past midnight. It would run for ra
ttraper its subways, but is it really worth? We would like to go back because the menu changes every day, they will have their foibles this head, we had a condensed tonight, but it would be nice to see a closer ... If you have a good opportunity (or not), go ahead, it's divine! The Bigarrade
106 rue Nollet 75017 Paris
January 1942 26 January 2002
Reservation required (although you can always try to 16h to see if a table has been released for the same evening)
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