Claude Colliot ( 40, rue des Blancs Manteaux, 75004,Paris, tel.01 42 71 55 45) is only two weeks old. Maybe you can feel the freshness of the place in the decor and the attitude of the waiters, but the cooking of Claude Colliot is solid and memorable. (He used to work at Bamboche and L'Orénoc -not really a culinary beginner.. ) The carte could be longer and i wish that potato purée was served with the suckling (and very crispy!) pig instead of that boring pumpkin soup, but everything else was so honest and delicious that i would love to come back to this cosy restaurant in the Marais very soon.
Foie gras cream with beetroot, pistachios...
Suckiling pig with preserved lemon, date, red onion,baby carrots and pumpkin soup on the side
Roasted pear with white tea ice cream
