The story
Le Chateaubriand is a bistronomy address at 129 Avenue Parmentier in Paris, ranked ninth on The World's 50 Best Restaurants list in 2011. The modern French cooking here comes from Basque chef Iñaki Aizpitarte, who also runs Le Dauphin.
Le Fooding named it best restaurant in 2007 and described a set menu that began with sardines wrapped in crispy rice paper. Razor clams with sea beans came under a watercress emulsion, and turbot arrived in a rhubarb and sorrel broth. Dessert started with cherry sorbet sharpened by capers and fresh almonds. It ended with an egg yolk on a caramelized macaron, the chef's signature.
The dining room keeps its old tiling, leather banquettes and globe light fixtures. The wine list leans toward natural bottles. It suits a table of friends or a solo diner at the tasting menu.
Recognition
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History
“True happiness costs little; if it is expensive, it is not of the superior kind.” There’s no doubt that François-René would change his mind after a taste of the clever dishes served at Le Chateaubriand! The man behind the magic? Basque legend Iñaki Aizpitarte (also behind Le Dauphin ), who continues to let his culinary guns do the talking inside his faubourgeois kingdom (old tiling, leather banquettes, globe light fixtures). The other night, his memorable set menu (which wasn’t even expensive given how good it all was!) featured: tasty sardines wrapped in crispy rice paper; incredible razor clams with sea beans under a watercress emulsion; a magical Albacore tuna and red pepper duo sprinkled with cilantro; an infallible turbot in a rhubarb and sorrel broth; before an impetuous cherry sorbet intensified by capers and fresh almonds; and then for the final climax, an egg yolk placed atop a caramelized macaron, the culinary genius’s magnificent signature creation. // N.K.
“True happiness costs little; if it is expensive, it is not of the superior kind.” There’s no doubt that François-René would change his mind after a taste of the clever dishes served at Le Chateaubriand! The man behind the magic? Basque legend Iñaki Aizpitarte (also behind Le Dauphin ), who continues to let his culinary guns do the talking inside his faubourgeois kingdom (old tiling, leather banquettes, globe light fixtures). The other night, his memorable set menu (which wasn’t even expensive given how good it all was!) featured: tasty sardines wrapped in crispy rice paper; incredible razor clams with sea beans under a watercress emulsion; a magical Albacore tuna and red pepper duo sprinkled with cilantro; an infallible turbot in a rhubarb and sorrel broth; before an impetuous cherry sorbet intensified by capers and fresh almonds; and then for the final climax, an egg yolk placed atop a caramelized macaron, the culinary genius’s magnificent signature creation. // N.K.
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