Astrance | Paris Address

Inventive gastronomy. Freshness, lightness.

In Paris’ 16th arrondissement is one celebrated Michelin gem, Astrance, led by renowned chef Pascal Barbot and general manager Christophe Rohat. Both boast convivial air of warmth, tapped in good humor.

Unlike most restaurants of parallel caliber, Astrance’s ambiance is sleek yet unpretentious. Perfect for business meals and neighbors sitting down for a few hours of elegant food and wine. At this exact location resided Joël Robuchon’s “Jasmin” where the iconic master chef made a name for himself. Today, Astrance features a salon lovingly dedicated to Robuchon’s legendary start. As one of the international figures in modern French cuisine, Chef Barbot highlights lightness, freshness and artful presentation to contrast French haute cuisine’s traditionally richer and heavier flavors.

 

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Come here for a lunch tasting menu billed at €80. On this day, we began with a personal favorite white wine: Domaine du Bouchot Pouilly-Fumé, from the Loire Valley. The taste lingered in floral acidity enhanced with citrus aroma. Think: refreshing grapefruit, tart gooseberries. Moreover, crispy with a smoky note. The meal commenced with several amuse-bouches; each arrived bite-sized, delivery was crunchy yet light as air.

Then, we moved onto an assortment of shellfish and crustaceans, raw and cooked sea herbs. Both vitalizing and indulgent. Chef Barbot’s affection for Asian influences was evident in this lovely bowl of creamy, freshly polished koshihikari rice, with foamy white butter and soy sauce. Followed by the turbot with koji origami and bitter orange – a further nod to Japanese cuisine, particularly in the intricate use of koji which has been making appearances in numerous Western restaurants around the world. Cooked, fermented rice and soya beans. Prevalent in Japan, highly executed at Astrance.

Several decadent desserts followed, sticking to the citrus theme carried throughout the entire tasting menu. Ending on a high note, the ultimate gift was a friendly tour inside the kitchen that was taking a break between busy services. What a treat!