Plume (Paris)

© Félix Vigne

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Sandwiched between two restaurants for lovers of Japan on Rue Pierre-Leroux (Aida and Nakatani), Plume is still a heavy-hitter in the restaurant game. Running this minimalist spot (blonde wooden tables, hanging light bulbs, paintings scattered around) is chef Youssef Gastli, who used to work for Lucas Carton. Here he sublimes ingredients sourced from Terroirs d’Avenir, much to the delight of executives from the neighboring Kering offices. The other day at lunch, the €27 menu featured: a delicate beetroot, apple and avocado tartare dotted with a zingy mustardy yogurt; marvelously fatty line-caught tuna fillet, simply flash-seared and paired with grilled zucchini and a citrus sauce vierge; before a very dense apricot-pistachio cheesecake. At night, Youssef takes things up a notch (and raises the prices accordingly): goat cheese and eggplant caviar agnolotti in a vegetable and coffee broth; duck breast, stuffed cabbage and prickly pear; vineyard peach in vermouth with an acacia blossom ice cream and brioche French toast…

FEELING THIRSTY? 200 natural and organic labels to choose from: a Saumur white from Guillaume and Adrien Pire (€12 a glass), a Burgundy Pinot noir from Sylvain Pataille (€45 a bottle), a Rhone red from Pascal Chalon (€50)…

PRICE: Prix-fixe menus €27 and €37 (lunch), €45 and €65 (dinner), à la carte €54-70.

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2021 Le Fooding guide frontcover


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