Chenapan

75009 PARIS

12.5/20
Gourmet Restaurant

8 PHOTOS

Chef Bruno Laporte

Cooking French

Price Indicative price per person (excl. drinks)

59€ à 79€

Gault&Millau's review

12.5/20

Gourmet Restaurant The address has seen a number of signings (from Spring to L'Innocence via Raphaël Rego's Maloka), but once again, it's a good choice for the Rodier district. Florentin Fraillon, a former member of the Violon d'Ingres team, is responsible for the quality drinks and energetic service in this pleasant room with its blonde parquet floor and tightly-packed tables. He and Bruno Laporte, who worked with Emmanuel Hodencq, Jean-Luc Rabanel and William Ledeuil, form an already convincing duo. The two rascals offer a service where nothing is set in stone, where vegetables play an important role, and where the dishes are well balanced: beet, full of finesse and lightness, fine, slightly crunchy petals accompanied by bonito cream and peanut paste; vegetables and herbs, a fresh, aromatic palette awakened by the light acidity of the rhubarb emulsion. And masterfully crafted protein dishes, such as pearly brill a la plancha, mushroom jus, morel mushrooms, Noilly Prat sabayon and tamarind condiment, or Japanese barbecued Angus beef and green asparagus, green bear's garlic curry, before a vegetal return with an all-wheat dessert. Interesting, well-adapted cellar, with references (Pithon, Gaudry, Roc d'Anglade...).

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