L'Arôme

L'Arôme Restaurant Review:

Cozy, modern and sober, in taupe and brown tones, the setting is dotted with comfortable chairs and tables close together, with an open kitchen in the background. At the stoves, Thomas Boullault, who has worked as the second of Christophe Pelé in Le Royal Monceau, showcases seasonal products, producing a creative and uncluttered cuisine. Among his signature dishes are the pressé of crab with avocado and tomato jelly; wild salmon flavoured with roasted peach and lobster oil; and pan-fried sot-l’y-laisse (poultry oysters) sided by blue lobster, fregola sarda pasta and chanterelle mushrooms. The two pastry chefs together concoct the desserts, notably a “fraisier”: strawberry cake with mascarpone cream and bourbon vanilla. Owner Eric Martins, who worked for a long time with Alain Senderens, pays special attention to wine and food pairing. Hence, the dégustation menu with a glass of fine wine from the cellar, which is filled with 300 varieties, to match each of the five courses (€190).