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Cantine fusion asiatique de quartier à Paris proposant une cuisine fraîche, sensible et excellente.
C'était un boui-boui asiatique de quartier, et il n'en reste que le nom ! Car ce Cheval d'Or a connu au printemps dernier une véritable révolution. Ses initiateurs ? Taku Sekine et Florent Ciccoli qui, après avoir roulé leurs bosses, ont décidé de faire de l'endroit un must en matière de cantine fusion asiatique. Adieu le mobilier simple et pas très propre, et bienvenue au parquet, aux pierres, à la cuisine ouverte. Audacieuse, la cuisine l'est assurément : coques à la citronnelle, asperges et crème au sésame, carpaccio de poisson : fraîcheur, sensibilité, excellence. Logiquement, montée en gamme va de pair avec montée tarifaire. Mais franchement, l'expérience vaut le détour. Petite précaution enfin : si vous venez du parc de La Villette, ne considérez pas que, situé dans la rue du même nom, le restaurant peut se gagner rapidement, il vous faudra préférablement prendre le métro, car la marche peut être un peu longue !
Le saviez-vous ? Cet avis a été rédigé par nos auteurs professionnels.
Avis des membres sur CHEVAL D'OR
Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
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From the restaurant atmosphere, to the little details like the shop stick stand to the music playing in the background - the extremely cordial and friendly staff - and finally the food. Coming to the Cheval d’Or was an experience that took a while to happen but will never regret.
Favorite savory: the tortellini/ the salmon/ the croque madame - I mean everything we had.
Favorite sweet: the homemade madeleine served in a saint jacque shell (still have the taste of it in my mouth).
My biggest thank and support to the entirety of the restaurant’s team.
Will come back for sure next time I’ll be in Paris.
The food itself was, for the most part, quite okay — even good in parts — and the surprise menu concept initially felt promising. However, following our visit, both my wife and I experienced severe symptoms of food poisoning, almost certainly caused by a poorly prepared meat dish. Now, the question naturally arises whether the strong, soaked marinade should cover the already spoilt meat. In retrospect, one also wonders why guests aren't given any choice over what they’re served.
This incident not only ruined our culinary experience in Paris, but also forced us to cancel all subsequent reservations, and we were left to bear the full cost of two no-show charges at other restaurants.
To make matters worse, the service on the evening of our visit was far from welcoming. While the concept and atmosphere suggest a playful and high-end experience, the staff lacked the warmth and professionalism one would expect at this level.
Of course, incidents like this can happen — but they shouldn’t. What would have been the absolute minimum of professionalism and courage is to face the issue, respond to your guests, and take responsibility. Unfortunately, we were met with silence, a disappointing lack of accountability given the severity of the situation.
This experience and behavior left a bitter aftertaste, in every sense. We will definitely not be coming back and would advise any global foodie not to visit this restaurant.