{"id":30714,"date":"2020-06-23T11:37:21","date_gmt":"2020-06-23T11:37:21","guid":{"rendered":"https:\/\/flavorsandsenses.com\/?p=30714"},"modified":"2021-01-08T15:15:09","modified_gmt":"2021-01-08T15:15:09","slug":"la-table-deugene","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/","title":{"rendered":"La Table D’Eug\u00e8ne"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Montmartre is a mandatory neighbourhood to visit when in Paris! Besides the hills, the Sacre-Coeur<\/em> Basilica, the unique view over the rooftops of Paris, the overflow of artists at\u00a0Place du Tetre<\/em>, the historical constructions and of course, the bohemian vibe from the 20s or 30s that is still possible to feel in its narrow and sloping streets.<\/p>\n

As in any other touristy place, the best option is to flee from spaces with tons of people, feel the atmosphere of the area and its architecture, wandering around its streets while picturing yourselves in the company of\u00a0Hemingway<\/em>, Picasso,<\/em> Monet<\/em>\u00a0and many others.<\/p>\n

And there is located the\u00a0La Table D\u2019Eug\u00e8ne<\/em>, considered by many the best restaurant in this area. Open since 2008, by the hands of\u00a0Geoffroy Maillard<\/em>, it started has a classic bistro, but Geoffroy\u2019s schooling \u2013\u00a0\u00a0Le N\u00f4tre, Plaza Ath\u00e9n\u00e9e<\/em>\u00a0with\u00a0\u00c9ric Briffard<\/em>, and the\u00a0Epicure<\/em>\u00a0at\u00a0Hotel Le Bristol<\/em>\u00a0with\u00a0\u00c9ric Frechon<\/em> \u2013 took him to fine dining, and in 2015 he won his first Michelin start, that he keeps \u2019till today.<\/p><\/blockquote>\n

Arriving at the restaurant and after the long curtain, we are surprised by a small, well decorated, and cosy dining room, without the apparent ceremony of a classic Michelin. Warmly welcomed and quickly accompanied to our table, we soon get a small explanation about the concept and menus.<\/p>\n

In good French manners, the initial toast is made with\u00a0Champagne Pierre Gimonnet & Fils 1er Cru,\u00a0<\/em>while the first snacks arrived at the table.<\/p>\n

\"\"<\/a>
Dashi, foie gras and horseradish ravioli<\/figcaption><\/figure>\n
\"\"<\/a>
Corn tartelete with salmon roe<\/figcaption><\/figure>\n
\"\"<\/a>
Vegetable tempura with veggie charcoal and spices<\/figcaption><\/figure>\n

We didn\u2019t come with pre-conceived ideas or expectations, but right here we knew we were in for something good in this lunch. Excellent Dashi and tempura!<\/p>\n

\"\"<\/a>Scallop Ceviche<\/strong>,\u00a0radish, meringue and roe\u00a0<\/em>
\n\u201cLeche\u201d served in a shaker like a cocktail, a dish full of fresh elements and textures, demonstrating the great technical skills of the team. A light and fresh start, with a noteworthy elegance.<\/p>\n

\"\"<\/a>Mackerel\u00a0Gravlax, <\/strong>beetroot aguachile, dashi and hibiscus<\/em>\u00a0\u00a0<\/strong>
\nA dish worked from a colour, and from the combination of the interesting mackerel gravlax with more earthy flavours. Technically perfect, with an excellent combination of flavours, I could only acknowledge the gravlax that ends up losing a bit of protagonism, among so many and good elements, textures and flavours.<\/p>\n

By the hand of the charming Catherine, at our glasses arrived a\u00a0Pouilly-Fum\u00e9 Les Cris 2018 from Domaine A. Cailbourdin,\u00a0<\/em>a pure Sauvignon Blanc, fruity and mineral. Went well the cure of the fish and the earthy notes of the dish.<\/p>\n

\"\"<\/a><\/p>\n

Celery root,<\/strong>\u00a0pecorino cheese, and smoked butter<\/em>
\nThe vegetarian dish of the menu was also the most challenging in terms of flavours and textures. The cooking of the root moulded its intensity while giving it a pleasant texture and a flavour that worked perfectly with the smoked notes of the butter and the greasiness of the cheese foam.<\/p>\n

To go with, an\u00a0Arbois Cuv\u00e9e d\u2019Automne do Domaine de la Pinte, <\/em>a classic from Jura, in which the complex notes of the\u00a0Savagnin,<\/em>\u00a0moulded by the\u00a0Chardonnay<\/em>, resulted in a complex and fresh wine, with the confit and dried fruits notes working very well with the dish.<\/p>\n

\"\"<\/a>Monkfish<\/strong>, cabbage, kale and beetroot
\nLooking at the plate it was beautiful, and the tasting was amazing! Perfectly cooked monkfish \u2013 very rare \u2013 well paired with earthy flavours and spicy notes of the pepper used on the fish. A great, great dish!<\/p>\n

\"\"<\/a><\/p>\n

Pintades<\/strong>, vegetable puree, leek, peanut and mole<\/em>
\nBeautiful, full of textures and flavours elevating the pintades to a great level. Another dish where the high level of cuisine practised here was noticeable. And yes, that sauce you see in the picture forced me to keep eating bread (good bread, by the way).<\/p>\n

Well paired with a red Languedoc full of red fruits and good structure, a\u00a0Corbi\u00e8res Rozeta 2017 by Maxime Magnon<\/em>.<\/p>\n

\"\"<\/a>
Goats cheese, olives and whisky caramel \u2013 a pre-dessert that was also a challenge to taste by the flavours combined. Great!<\/figcaption><\/figure>\n

\"\"<\/a>Pear,<\/strong>\u00a0lemon, white chocolate, ginger, lychees and geranium<\/em>
\nThe dessert was at the same high level of the previous dishes, with the chef once again working well with textures, in a light and fresh ending, as I love.<\/p>\n

\"\"<\/a><\/p>\n

Chocolate Sphere<\/strong>
\nWhen we thought it was over, at our table arrives a classic of the restaurant. The chocolate sphere, covered in chocolate sauce, chocolate ice cream, tonka bean and dentelle cr\u00eapes. A piece of sin to those who can\u2019t resist a chocolate dessert. We can\u2019t, at all!<\/p>\n

We ended with a\u00a0Gaillac Doux<\/em>,\u00a0 Loin de L\u2019Oeil du Domaine Plageoles 2016<\/em>, with its sweetness and aromas working very well with the pear.<\/p>\n

The service was flawless throughout lunch, with the dishes well-explained, without rush or pretentiousness.<\/p>\n

Final Remarks\u00a0<\/strong>
\nA neighbourhood restaurant, that is much more than that! In a few years,\u00a0Geoffroy Maillard <\/em>transformed his small bistro in what he does best, fine dining! Without palatial decorations, or pompous tables like in many other great restaurants in town. The chef accomplished a nice balance between the informal and the refinement, allied to the haute cuisine. The dishes have technical knowledge above average, as well as a surprising capacity for matching flavours.<\/p>\n

It was for sure one of the tables that surprised me the most in our last trips to Paris, I\u2019ll gladly return!<\/p>\n","protected":false},"excerpt":{"rendered":"

Montmartre is a mandatory neighbourhood to visit when in Paris! Besides the hills, the Sacre-Coeur Basilica, the unique view over the rooftops of Paris, the overflow of artists at\u00a0Place du Tetre, the historical constructions and of course, the bohemian vibe from the 20s or 30s that is still possible to feel in its narrow and…<\/p>\n","protected":false},"author":3,"featured_media":30712,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1988,2111],"tags":[1994,2435,2003,1867],"class_list":["post-30714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-michelin","category-paris","tag-michelin-en","tag-montmartre-en","tag-paris-en","tag-restaurants-2"],"yoast_head":"\nLa Table D'Eug\u00e8ne - Flavors and Senses<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Table D'Eug\u00e8ne - Flavors and Senses\" \/>\n<meta property=\"og:description\" content=\"Montmartre is a mandatory neighbourhood to visit when in Paris! Besides the hills, the Sacre-Coeur Basilica, the unique view over the rooftops of Paris, the overflow of artists at\u00a0Place du Tetre, the historical constructions and of course, the bohemian vibe from the 20s or 30s that is still possible to feel in its narrow and…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/\" \/>\n<meta property=\"og:site_name\" content=\"Flavors and Senses\" \/>\n<meta property=\"article:published_time\" content=\"2020-06-23T11:37:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-01-08T15:15:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2020\/06\/latabledeugenex.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jo\u00e3o Oliveira\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jo\u00e3o Oliveira\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/\"},\"author\":{\"name\":\"Jo\u00e3o Oliveira\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#\/schema\/person\/f8ab687cef9e51c99a29a1b976244517\"},\"headline\":\"La Table D’Eug\u00e8ne\",\"datePublished\":\"2020-06-23T11:37:21+00:00\",\"dateModified\":\"2021-01-08T15:15:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/\"},\"wordCount\":929,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/flavorsandsenses.com\/wp-content\/uploads\/2020\/06\/latabledeugenex.jpg\",\"keywords\":[\"michelin\",\"montmartre\",\"Paris\",\"restaurants\"],\"articleSection\":[\"Michelin\",\"Paris\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/\",\"url\":\"https:\/\/flavorsandsenses.com\/en\/la-table-deugene\/\",\"name\":\"La Table D'Eug\u00e8ne - 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