Neva Cuisine

Neva Cuisine Restaurant Review:

Neva Cuisine tends to fill quickly for lunch and dinner (consider reserving early). The reason for such a success stems from the kitchen. Mexico-native Beatriz Gonzalez did a stint at Senderens and Yannick Tranchant was pastry chef for eight years at La Grande Cascade. Installed in a less intimidating setting, they nevertheless deliver gastronomic fare but at an accessible rate, given the dinner menu only costs €39. Aside from daily specials, such as the chanterelles tart and the skate wing with potatoes, it’s wise to select the tasteful foie gras with toasted brioche and crystallised pear in a spicy port wine sauce, and the calf’s sweetbread, crispy on the outside and melting on the inside, with an assortment of multi-coloured beets. The creative dessert bears witness to the talent of Tranchant. It comes shaped as a chocolate sphere on which the waiter spills hot chocolate, melting it immediately to reveal liquid pineapple mouthfuls and vanilla sherbet. A vast range of wines, notably ten suggestions by the glass, is available to pair with the food.