AMARANTE
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Restaurant à Paris servant une cuisine sans chichis, des viandes et de la mousse 100 % chocolat.
Ceux qui ne jurent que par les décos à la scandinave passeront leur chemin. Ici, ils trouveront une salle sans chichis : murs blancs, banquettes rouge amarante et tables sans nappe. Les amateurs de plats fusion, de leur côté, tout comme les appétits d'oiseau, fuiront. Car Christophe Philippe est le chantre d'une généreuse cuisine traditionnelle, coup de cœur et de qualité pour solides estomacs : foie gras, escargots, lotte, sole, veau corse, bœuf de Charolles, fondant cacao… Évidemment, ses plats sont élaborés avec des produits au pedigree irréprochable.
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Avis des membres sur AMARANTE
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Make sure to make a reservation in advance as the restaurant is quite small.
Starter: beef tongue. This was absolutely AMAZING! The tongue combined with the mayonaisr was very creamy and melta in your mouth. It was a refreshing starter that basically made my day!
Main: pork shoulder. 2 very thick slices of pork shoulder, and each slice is quite fatty. After eating 1 slice, you'd get full quite quickly. The polenta was also very different from what I've had in Italy before. It was more creamy and tasted like custard. Some of the vegetables were nice, and some were quite bitter. There wasn't any specific sauce with the dish, and the pork shoulder was more of a "natural taste without being marinated" style.
My partner got the chicken egg and trout egg dish. This was basically a bowl of very creamy mash potatoe with scrambled eggs on top and some orange trout eggs on top of that. Very nice but equally filling.
Dessert: the one that was in between a cake and a french toast. decent. very almondy. It's not my favourite, but it's definitely not bad.
The gentleman who served us was really nice.