Strawberry, yogurt mousse, lovage ice cream
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Clown Bar, Paris (May 2017)
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#cityfoodsters_clownbar

Lemon tart | Millefeuille, coffee cream, banana ice cream
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Clown Bar, Paris (May 2017)
#cityfoodsters_paris
#cityfoodsters_clownbar

Chocolate cream puff, coffee ice cream
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Clown Bar, Paris (May 2017)
#cityfoodsters_paris
#cityfoodsters_clownbar

Smoked chicken from Cour d'Armoise, zucchini, pistachio | Veel cheek | New potato, caper
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Clown Bar, Paris (May 2017)
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#cityfoodsters_clownbar

Turbot fish, fava beans, egg yolk, lard
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Clown Bar, Paris (May 2017)
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#cityfoodsters_clownbar

Ardèche dry pork sausage | Langoustine tartare, Cantabria anchovy, cerise | Brown mushroom, cucumber, foie gras, smoked eel
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Clown Bar, Paris (May 2017)
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#cityfoodsters_clownbar

Veal brain, tosazu sauce
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Clown Bar, Paris (May 2017)
#cityfoodsters_paris
#cityfoodsters_clownbar

Sardine tempura
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Clown Bar, Paris (May 2017)
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#cityfoodsters_clownbar

Cured pork belly of black Bigorre | Fermented onions pancake | White asparagus salad, smoked hard ricotta
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Clown Bar, Paris (May 2017)
#cityfoodsters_paris
#cityfoodsters_clownbar

It's hip. It's buzzy. It's where all the chefs in town go to eat. Eater has called it the most thrilling restaurant in Paris. This place is called Clown Bar and it's run by Japanese Chef Sota Atsumi. You book a table in advance and order off their a la carte menu. We ordered nearly everything. The veal cheeks and sardine tempura were incredibly delicious! The most interesting item? A whole veal brain served in tosazu sauce.
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Clown Bar, Paris (May 2017)
#cityfoodsters_paris
#cityfoodsters_clownbar