The restaurant's etched mirrored ceiling could give the illusion of a palace.
And David Rathgeber's dishes are worthy of a 5-star establishment.
So he made his dream come true.
L'Assiette is an inn where the chef offers cuisine of rare quality.
It is very good.
Stewed dishes, worked.
Classic and timeless, but furiously trendy because they have disappeared from the cards.
The chef's paw does exist.
This is the case here.
And it is tasted.
In the casserole, the cassoulet is still simmering
Apple herring in oil are replaced by mackerel.
On the plate, four mini-pavers, topping potato squares.
Barely cooked, pot-bellied mackerel.
Firms to eat.
A treat, with a product that is nonetheless ordinary.
But small details make great chefs.
The fish was well chosen, carefully prepared, cooked with precision.
The glory of L'Assiette is cassoulet.
It arrives in a hot casserole dish, placed on an old platter.
It's still simmering.
The beans are simmering.
The eyes feast, before
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