His departure and his return to the last Top Chef show were very noticed. But did you know that chef Bruno Aubin officiates at the gourmet table of a 5-star hotel ? Its Cléo restaurant is a pretty boudoir in the heart of the Narcisse Blanc , a luxurious setting in the 7th arrondissement. And will undoubtedly be your next address for a romantic dinner.
Named after a dancer from the Paris Opera and icon of the Belle Époque , Cléo has a few tables and comfortable seated just after the hotel lobby. Facing the adorable patio with trees (where we will come back for a tea), the room is elegantly set up in a clever mix of marble and stone and cream tones.
In design, Laurent & Laurence , also at the DA of the Flanelles hotel , have bet everything on the purity of lines and tones, which makes Cléo an intimate and yet warm hotel restaurant, conducive to the gentle declarations of love...
The perfect tasting menu
85 € in your pocket will allow you to make a smart trip among Bruno Aubin's precise menu. Its evening tasting menu is the perfect alternative for the curious looking for surprises. It must be said that the one who studied at Philippe Etchebest and Eric Frechon at the Bristol does not lack delicacy, focusing on seasonality and timeless 2.0 ...
Namely: Carrot (marinated honey, turmeric and lemon balm, yogurt, carrot and mustard reduction, olive oil and pollen), Soft-boiled egg (smoked potato mousseline, haddock infused cream, dill oil, buckwheat crackers, herring caviar), the Turbot (roast, tomato sabayon, spinach just sautéed in brown butter, caramelized bone juice), saddle of Lamb (roasted with Espelette pepper, aubergine caviar 'argan oil, fresh goat cheese, smoked harissa and lamb juice with piquillo peppers) and Spoonful bar (ginger caramel cream, chocolate-allspice milk mousse, cocoa crumble, peanuts and fleur de sel).
The sommelier is responsible for guiding fine palates to a bottle of Pouilly Fumé (€ 48), Chablis (€ 59) or Pomerol (€ 75), unless you prefer a glass of champagne (€ 15) to toast to freedom regained.