Lunch at Astrance

Lunch at Astrance

at Astrance on 21 November 2018
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Another one that's been on my bucket list for so long. Very understated and accessible, and not so stuffy compared to other Parisian 3* restaurants.
Michelin 3*

10 / 10

A view of the exterior.

A view of the interior. It's a small place with only a few tables.

Intro bites. Two tarts. (Bottom) Pear tartlet, white truffle from Alba, parmesan; (Upper) Tart of parsley root, lemon

The iconic millefeuille! Foie gras marinated in verjus, millefeuille of mushrooms from Paris, apple. Drops of lemon confit.

Scallops from Brittany, barely steamed and so sweet. With coconut milk and lime.

Scallops from Brittany.

Cod, “Koshihikari” rice, beurre blanc with soy sauce. This one was a knockout, especially the fish.

So lucky to land here during white truffle season!

Supplemental White Truffle course. A generous heap of shaved white truffle from Alba, served over fresh tagliarini, and topped with white truffle butter. excited!

Pithivier of duck... shown complete prior to slicing.

Pithivier of Mallard with Foie gras, mixed salad. Served with a perfect sauce.

Pork belly confit, cardoon, parmesan, cream

Duck from Challans, cooked in a sautoir, quince, purée of sour cherry, almond.

Duck from Challans, cooked in a sautoir, quince, purée of sour cherry, almond.

Accompanied with a duck liver pâté with cognac. This duck combo just might be my favorite duck preparation ever.

Palate cleanser - Chili Pepper sorbet, ginger, citronella.

Pear tarte, cream, pear brandy, toffee brittle, cocoa... served with coffee ice cream

Coffee ice cream

Last trio of desserts. Fruit plate has an exotic variety of fruit - kiwano (horned melon), passion fruit, kiwi, gooseberry, pineapple & pear. Served with eggnog with jasmine, and madeleines in chestnut honey.

eggnog with jasmine

eggnog with jasmine

Fruit plate has an exotic variety of fruit - kiwano (horned melon), passion fruit, kiwi, gooseberry, pineapple & pear.

madeleines in chestnut honey