• There's one star restaurant Michelin and there's one star Michelin restaurant

    What make the difference between one star Michelin restaurant and another one star Michelin? Probably, a mixture of a powerful lobby from the restaurant’s owners or investors. The notoriety, the curriculum, the personality of the chef himself, and finally the subjectivity of the Michelin's inspectors.

    This week, Littleboboon has tasted two new restaurants that have received their first stars from the Michelin. One is L’Instant d’Or and the other one is le Sergent Recruteur. The two restaurants are located in chic neighborhood of the golden triangle on George V avenue and the other is located on the island Saint-Louis.

    We have the right to have high expectations from these type of restaurants in terms of cooking and service, it means that everything from the setting to the service, from the creativity to the artistry of the dishes.

    L’Instant d’Or has demonstrated great skills in chosen their products and mastering the cooking with it lunch menu of 36 euros which consists of an entry, a main course and a dessert from the day market. Everything is good as expected, but the dessert, a white cheese and light cream panacotta was a smash visually, flavorfully and mouth fully. It’s one of the best desserts we’ve eaten so far with the one we ate last week in H. Kitchen, a supreme clementines on a light cream and biscuit, clementine sorbet.

    Le Sergent Recruteur on the other hand with its 115 euros degustation menu from the market of the day was decently good. The menu was composed of eight dishes plus the two amuses bouches.  Antoine Bonnet’s cooking was just above average. Of the eight dishes only one had the “wow” effect on us. The seven others dishes were good but not very good or excellent for that matter.

    The service is young and disorganized, especially, the head sommelier seems to be out of rhythm, and the restaurant needs seriously to review its organization and ambitions.

    The restaurant has been designed by the star architect, Jaime Hayon, it’s strong point of this ambitious and pretentious restaurant.

     

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