Astrance PARIS

When I went there before, I felt that it was not up to the standard of three stars. Sure enough, it was downgraded by one star this year. He is preparing a new restaurant. The previous one has closed. I hope it can return to its peak. I ate the whole meal. The salty part was really amazing. It used a lot of Asian elements. Without using molecular cooking techniques, it can still make the presentation so beautiful with just the food. I have never seen a second one. Unfortunately, the sweet part was disappointing. Maybe the dessert that day was not to my taste.

The most famous dish in this restaurant is the 6-month-old veal. This beef is indeed very tender and very expensive. The color of the meat is also different from the beef we usually eat. The fruit plate is very generous and has a lot of fruits.

It is said that this is a restaurant that is very difficult to book, and this restaurant will limit the number of reservations for Chinese people to ensure the diversity of the restaurant. The restaurant costs about 350 euros including drinks.

A Parisian old man told me that he came here every noon more than a decade ago. Although it is definitely fair at its price, it is more close to the people at that time. Lao said that every day after he sat down, he waited to see what surprise the chef Pascal Barbot gave him. Because the chef has always been based on the ingredients he got on the day. Entering the slightly cramped (only 25 seats) restaurant, the decor is definitely not high-end, even old and a bit outdated. But as you begin this meal with the chef’s rhythm and inspiration, a whole new world of wonder is unfolding before your eyes and on your taste buds. His classic head plate is a thousand layers of different ingredients, layer by layer, beautifully laid out. French cuisine blends Asian flavors and probably no one in Paris is more refined than him. The chef who still cooks in his back kitchen has made every dish a surprising and finishing touch, such as cherry sauce with duck and tamarind with smoked salmon.

Paris is known as the most difficult star restaurant to book - L''Astrance! Chef Pascal • Barb can say that it has pioneered a new standard of French cuisine, no menu concept, and a perfect presentation of seasonal ingredients. Passage 53 Chef Sato Shin-ichi ordered the most courses wine set here. There are many surprises. The chef loves to travel around to draw inspiration. The dishes are slightly spicy and small peppers in Brazil, spices such as Southeast Asian citrus, Japanese juice and other techniques, plus wineries from all over the country, I feel that the food pattern is wider and the taste of surprise is more abundant.