Eggnog with jasmine infusion | Madeleines | Fruit
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L'Astrance, Paris (May 2017)
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Sugar tart with elderflower and compote of rhubarb and raspberry
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L'Astrance, Paris (May 2017)
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Slow cooked duck, green peas, carrots | Roti mixed with duck liver and berries atop toasted bread
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L'Astrance, Paris (May 2017)
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Roasted poultry, sauce of morels, melted Parmesan
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L'Astrance, Paris (May 2017)
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Steamed toothfish from Australia, cabbage, saffron and tamarind sauce
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L'Astrance, Paris (May 2017)
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Shrimp from Mozambique with satay sauce
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L'Astrance, Paris (May 2017)
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Green apple crisp, basil, sugar
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L'Astrance, Paris (May 2017)
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Almond green apple | Tartlet with emulsion of fresh herbs and red cabbage | Ravioli with kohlrabi, asparagus, herb jus | Galette de champignons de Paris et foie gras mariné au verjus, huile de noisette, citron confit
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L'Astrance, Paris (May 2017)
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3* L'Astrance by Chef Pascal Barbot. He spent his formative years training at Alain Passard's Arpege. The dining experience is exceptional with flawless execution and resounding flavors! We were truly impressed. There's only a handful of 3* restaurants in France we would want to keep coming back to, and Astrance makes that shortlist. Definitely ended our Paris culinary trip on a high note. ?
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L'Astrance, Paris (May 2017)
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