April 26, 2013
The restaurant Es is named after the Freudian 'Es' (or for 'Es schmeckt gut? Ja!). No need for a freudian therapy to enjoy a meal there. Takayuki Honjo is delivering a flawless cuisine. His résumé is impressive for such a young chef (he is in his early thirties). It includes no less than l'Astrance, Noma and Mugaritz!
The firing is mastered. It reaches perfection for vegetables (al dente), fish (mother-of-pearl flesh) and meat (medium rare and tender). The flavors combine nicely together and there's a successful effort to keep only essential elements in the dish.
It was a great dinner.
If I were to leave one humble critical comment, it would be that I wished to see more of Takayuki's 'ego' in his cuisine as some of those dishes seemed to have got out straight from Pascal Barbot's kitchen.
Restaurant Es
The restaurant Es is named after the Freudian 'Es' (or for 'Es schmeckt gut? Ja!). No need for a freudian therapy to enjoy a meal there. Takayuki Honjo is delivering a flawless cuisine. His résumé is impressive for such a young chef (he is in his early thirties). It includes no less than l'Astrance, Noma and Mugaritz!
The firing is mastered. It reaches perfection for vegetables (al dente), fish (mother-of-pearl flesh) and meat (medium rare and tender). The flavors combine nicely together and there's a successful effort to keep only essential elements in the dish.
It was a great dinner.
If I were to leave one humble critical comment, it would be that I wished to see more of Takayuki's 'ego' in his cuisine as some of those dishes seemed to have got out straight from Pascal Barbot's kitchen.
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| Sheep curd, urchin sauce |
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| Roasted cauliflower, brioche sauce |
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| Turbot, shrimp jus, braised chicory |
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| Roasted pigeon, asparagus |
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| Rhubarb jelly, wild strawberries, pepper ice cream |
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| Apple, caramel |
91 rue de Grenelle
75007 Paris
+33 1 45 51 25 74
75007 Paris
+33 1 45 51 25 74
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