A subtle blend of genres

Filet of Saint-Pierre with a broccoli parmesan mousseline, King Crab with pink grapefruit, avocado sorbet with wasabi or Papillae of Lamb slowly cooked in green coconut curry: Clarisse, no doubt, the encounter between Jean-Philippe Pluvinet and Sadaki Kajiwara resulted in French cuisine with fresh seasonal products and a hint of Japanese ingenuity. The Japanese chef, now already 10 years in France, graduated from the Tsuji school of Osaka, one of the best in Japan, skilfully manages to blend French cuisine with Japanese accuracy. A pure delight.

Aromas and sake

It is a quasi-premiere in France: The menu invites us to combine our gourmet dishes with a tasty selection of sakes. Like the Dassai 23, a delicate sake with an aroma of white flowers and lychees offering another dimension to the poulet de Bresse, whereas the rich Kaze no mori, a non-pasteurised sake, is the perfect accompaniment for a curry dish. In short, the Clarisse offers a refined and surprising cuisine, set in cosy ambiance with black velvet sofas, dark wooden tables and white table linens, wooden floors and a beautiful high ceiling. To discover asap, if it were only to enjoy the sun on the lovely summer terrace …