One of my favourites @jaisrestaurant @chefjais 🔥🇫🇷
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Another day another charming Parisian bistro. This time, dinner at Jaïs. An amazing place - the food here is knockout. A warm, intimate dining room with clusters of close tables and an open kitchen. The menu features a number of chef Jaïs own twists on the classics. The creamed linguine with oscietra caviar and 18-month cured Tajima Wagyu was incredible. What a plate - the pasta was al dente and neutrally flavoured to let the caviar and Wagyu beef work their magic. A mouthful of pure umami. The scallop and melanosporum black truffle carpaccio was delicious too - doused in olive oil, black pepper and bread crumb. Highly recommend ordering the dry-aged Simmental beef rib too. The steak here is rich and funky - a beautiful crust and soft, tender texture. A menu and atmosphere that’ll keep you coming back #notoriousfoodie 🙅🏽‍♂️
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