Kitchen Galerie Bis

After convincing so many guests and conquering the press with Ze kitchen galerie –a success which allowed him to win the Award of Best Cook of the year by Gault Millau 2010–, William Ledeuil has expanded his business. In the same street, one hundred meters far from the parent company, he set up this second bistro, a bit more popular regarding both design and price, based on the same philosophy. An urban, informal and cosmopolite restaurant, attended by a very diversified clientele that is decided to savour an exquisite creative cuisine based on a clearly Asian-influenced French structure offered at a very good price –really cheap. Personality, symbiosis of cultures and palatal exoticism are guaranteed here.
The menu –very short– is completely different from the other restaurant’s. The selection of appetizers is almost compulsory. A proposal of 4, 5 and 6 small dishes for 16, 19 and 22 €. The cod croquette, stuffed like a fritter, without béchamel, laid upon a tasty wasabi sauce, is frankly wonderful. The king crab claw, served with a Meyer lemon sauce and little radishes, is immaculate. The oyster, proposed with a refreshing and stimulating dill granite, turns out to be really glorifying. The snack of foie gras terrine with sautéed soy and microvegetables is impeccable. And what can we say about the ravioli made of rice dough stuffed with vegetables, served together with a superb mushroom consommé dotted with shitake and vegetable cubes swimming around…
Two main courses are really huge: the roasted sole, emphasized with a stimulating “virgin” sauce refreshed by some grapefruit (a mind-blowing balance) presented with turnip, chard stalks and Chinese cabbage, among others: utterly natural, complex and daring. And the roasted pigeon with pork sausage, chard stalks, salsifies, fresh garlic, blueberry purée and ginger, which once more shows all the culinary savoir-faire that is hidden behind every single dish as well as the palatal and aesthetic refinement contained in every recipe.
The desserts are not less elaborated and gratifying, like the outstanding caramelised banana served with a pineapple and yuzu ice cream, or the Gianduja cappuccino with pear sorbet and vanilla and coconut emulsion.
The restaurant is always full, so don’t forget to book before going!