Clarisse, the permanent precision

 

• Reserve by phone

A charming place we have here! The Japanese chef Sadaki Kajiwara is big onto modern French cuisine while also stamping it with flavours from the Land of the Rising Sun. The owner, being French himself and a sommelier, is nonetheless well versed in Sake, the marvellous rice wine yet unrecognized in France. He proposes grands crus and Sake both in glass and bottle and to be paired with the best menu, which changes as often as 8 times per year (that is, twice per season)!

During our December 2011 visit we could not but transcend with this exceptional starter: ravioli with carrot, turmeric, coriander, celery root, curry and rosemary surmounted by a citric explosion. This ravioli, presented in a delicious stock, meant a flavour party where each guest graciously introduced us to the next one. Furthermore, there was still another starter remarkable enough: the little pumpkins, filled with creamy, thyme-infused stuffing and smoked breast in chestnut cream and peppered chocolate.

Among the main dishes, our recommendation is prey (wild board, saddle and rib, chestnut purée, pomegranate and wasabi emulsion) or the famous ‘Saint Jacques’ walnuts à la Matcha powder, turnip ravioli, wild board ham stuffing and green tea.

As a dessert, we choose from, for example, Yuzu (Japanese lemon) culinary interpretations or rather from a whole list of equally tempting alternatives.

The 65 € dinner menu is quite a good idea, while the 2 day proposals (29 € and 34 €, respectively) seem rather unbeatable!

• Reserve by phone

Clarisse restaurant
> Monday to saturday, lunch & dinner
> See the menu

29 rue Surcouf
75007 Paris

Agrandir le plan

This post is also available in: Français, Portuguese (Brazil)