Tag: paris

Il Carpaccio

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Il Carpaccio is a Michelin one-star restaurant nestled in the heart of Paris, France. Il Carpaccio is in a prime location, sitting only a couple blocks from the famous Arc De Triomphe. Head chefs Oliver Piras and Alessandra Del Favero joined Il Carpaccio in 2021 and helped them earn a Michelin star for their exquisite Italian cuisine. The restaurant is located inside the very upscale Le Royale Monceau hotel. When we walking in, the restaurant was sparsely lit, giving it a very eerie but also formal vibe. I noticed that the decor was very Italian, with silky white tablecloth, and beautifully plush chairs. The air had a slight truffle aroma wafting through the room, which expedited our excitement for the meal ahead.

Once we sat down, we were given the set menu, which included 7 unique courses. The first course that was served was a beef carpaccio with black and white truffles. It was a very fitting first dish seen as the restaurant is named Il Carpaccio. I was glad to see that they did not skimp out on the truffles, and instead loaded the carpaccio with so many, it was hard to see the meat underneath. The beef was chewy but at the same time very smooth. There was a unique earthy and peppery flavor that coated the meat and made the flavor much more pronounced. The dollops of sauce on the side of the carpaccio were smooth and tangy and reminded me of a fancier bearnaise sauce. As expected, the truffles had a rich umami taste and were simply spectacular. Overall this was a perfect dish to start the night with. 

For the second course of the night, we were served a fennel risotto, topped with fresh herbs, and micro greens, and finished with a fennel-infused olive oil. The risotto was cooked perfectly and had just the right amount of bite to it. The fresh herbs and fennel added a floral and earthy taste, which worked well with the rich and decadent oil. The micro greens on the top of the dish were slightly crunchy and cold. I liked how the risotto and the micro greens had opposite textures, which surprisingly, worked really well together and tasted amazing. Overall this was a very unique dish filled with a variety of contrasting flavors and textures, but somehow, they all worked perfectly together. 

The third course was grilled and roasted artichoke with chimichurri sauce and a herb-infused oil. The artichoke was plated beautifully and the oil splattered around it made the dish look like a piece of art. The artichoke had a smokey smell and flavor, with a rich earthy taste that reminded me of vegetables grilled on a barbecue. The chimichurri was fresh and aromatic, which added another layer of flavor to the dish. Finally, the herb-infused oil on the plate tied the dish together, combining the freshness of the chimichurri, with the earthiness of the artichoke. Overall, this dish was thoroughly thought through and tasted amazing. 

For the fourth course, we were served rigatoni in a tomato vodka sauce. This dish was served in a huge pan and portioned into bowls table side. The vibrant orange color the the sauce was super intriguing, and I thought that it made the dish look very striking and unique. The rigatoni was perfectly cooked and al dente. The shape of the pasta allowed for the sauce to burrow into every nook and cranny and fully coat the noodles. The sauce had a rich tomato flavor with hints of basil and thyme. This dish felt very Italian, especially with the addition of herbs into the sauce. Overall this dish was very simple, but executed perfectly, and made for a perfect course. 

For the fifth course, we were served shrimp risotto with two different green sauces on top. The plating was beautiful and made the dish look like a piece of art. The risotto was soft, but I was glad that the texture of the rice remained. The shrimp had a very pronounced shellfish flavor that I could taste in the risotto, which was delicious. One of the green sauces tasted like the herb oil that was used in many of the prior dishes. The oil added an earthy flavor to the dish, as well as elevating the other flavors around it. The other green sauce tasted earthy as well, with hints of pepper, mint, and spinach. Overall this dish combined many different flavors to create an amazing course. 

The sixth course of the night was sea bass with a rich gravy, herb-infused oil, and micro greens on top. The plating once again was spectacular, which made the dish look even more delicious. The sea bass was perfectly cooked and wasn’t too chewy. The sea bass had a very mild flavor, which served as a vessel for the much more flavorful gravy that was served atop the dish. The herb oil cut through the richness of the gravy and added balance to the dish. Finally, the micro greens gave the top a good crunch and a fresh taste, which contrasted with the warm and smooth sea bass. Overall this course was simple but very well executed, leading to a spectacular dish.

For our seventh course, we were served a deconstructed tiramisu, with a “ladyfinger biscuit”, mascarpone cream, and espresso powder on top. The ladyfinger biscuit was sweet and soaked in coffee, which gave it an amazing flavor. The mascarpone cream was soft and airy, with a slight sweetness that was not overwhelming. The espresso powder on top was slightly bitter and had an umami flavor, which helped balance the sweetness from the cream and ladyfinger. I enjoyed that instead of just serving regular tiramisu, they added their own twist, which ended up making the tiramisu taste even better. Overall, this dessert was super delicious and the perfect dish to end the night. 

Il Carpaccio had an amazing atmosphere and even better food. The use of simple ingredients and unique cooking techniques created an amazing meal. In addition, the service was impeccable, truly Michelin star quality. If you are ever in Paris, France, I would highly suggest going to Il Carpaccio. 

Avi Patel

Le Jules Verne Review

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Of all the Michelin-starred restaurants in Paris, Le Jules Verne is one of the most unique and picturesque. Le Jules Verne is located on the second floor of the Eiffel Tower, 125 meters above the city streets. The restaurant offers unobstructed sweeping views of the city, and famous sites like Notre Dame, Montmartre, and the Musse d’Orsay. In order to access Le Jules Verne, you will ride in a private elevator up to the restaurant, where you will be led to your table. The interior is very modern, with floor-to-ceiling windows allowing you to see the view from wherever you sit. 

Frédéric Anton is the head chef at Le Jules Verne and holds three Michelin stars. Anton is a master of Gastronomic french cuisine, focusing on the intricate details of every dish. Like the chefs, the waitresses and hostesses at Le Jules Verne are very attentive and focused. Every time your water glass isn’t full, they will come over and top it off. In addition, if you ever need to visit the restroom, you will be escorted by the designated staff. 

As you get settled in, the staff will bring the menu, detailing the 5 or 7-course menu. The menu changes seasonally, and you can also request alternative tasting menus based on your dietary preferences. We decided to go for the 5-course menu, which was plenty of food. Promptly after we put in our order, the waiters brought the amuse bouche, which was a roasted chestnut tart. The chestnut was very creamy, and salty. It contrasted nicely with the sweet sugary sauce that was poured over the chestnut. The crust was also very elegant and added a flaky texture that complimented the creamy and smoothness of the tart. This was a great start to the meal and readied our tastebuds for the first course. 

After finishing the amuse-bouche, the waiters swiftly removed our plates and brought the first course, which was crab with tarragon, grapefruit, and creamy burrata. The crab was cooked perfectly and was very juicy. The burrata on top of the crab had a citrusy and earthy taste from the grapefruit and tarragon, and paired very well with the crab. This dish was especially interesting because the crab was hot, and the tarragon and burrata were cold. This made the dish very refreshing, but still gave you a warm comforting feeling every time you bit into the crab.

The second course was scallops two ways. The hot scallops were cooked very simply, with aromatics and spices like chives and lemon. This dish was very warming and comforting, and the scallops were cooked perfectly, with just the right balance of tenderness and chewiness. The second way was scallops with lemon, sea urchin, and caviar. This dish was served cold, and very fresh. The acidity of the lemon and the saltiness of the caviar was a great combo and helped give the sea urchin an ocean-like taste. The scallops were so fresh and delicious, and the flavors of the other ingredients brought out the flavor of the scallops. This was truly one of my favorite scallop dishes I have ever had! 

After devouring both scallop dishes we moved on to the third course, which was simply cooked cod. The cod was plated with Kalamata olive powder, capers, and a bouillabaisse, which is a fish soup. The cod was plated beautifully and was super fresh and tender. The olive powder and capers added some acidity, and the bouillabaisse added lots of salty, and ocean-like flavor, which complemented the very simple cod. This was a very balanced dish, that wasn’t too overpowering, and tasted very good. 

For the fourth course we were served, steak with black truffles, and polenta, topped with parmesan and black truffle topping. The course was plated beautifully, and there was a very generous portion of black truffles on top. The steak was extremely tender and cooked to a perfect medium rare. This paired very well with the subtle earthiness of the truffles on top. The polenta was perfectly seasoned, which went nicely with the parmesan. This dish was very filling, and a very nice way to end the savory portion of the meal. 

The final course served was the dessert course, consisting of a chocolate soufflé with cacao nib ice cream and a crispy gavotte. The soufflé was very rich and had a deep chocolate flavor. The warmth of the soufflé contrasted with the cold ice cream, which created the perfect balance. The cacao nibs in the ice cream made it less sweet and overpowering, allowing the soufflé flavors to shine through. The crispy gavotte was great to nibble on between bites of soufflé because it provided a contrasting texture. After finishing this final course, we were completely satisfied and stuffed. Le Jules Verne is definitely one of my favorite restaurants in Paris, and should be on your bucket list.

Avi Patel