Smoked and grilled eggplant, mackerel,radish jelly and frozen radish leaves powder
L’Étoile sur Mer is the new seafood restaurant by Guy Savoy and his right arm Clement Leroy, who is the head chef here. Opened just three weeks ago, it is located on rue Troyon, where the eponymous Guy Savoy restaurant used to operate (before moving to the Monnaie de Paris just recently). Clement Leroy has a broad knowledge of fish, crustaeas and clams (also thanks to L’Huîtrade, other venture of Guy Savoy, just in front of L’Étoile sur Mer) and a passion for Japan, which can be felt through his craftsmanship. One dish I randomly chose, oyster pot-au-feu was particularly beautiful. Who could have thought that rich beef consommé and bone marrow will go so well with oysters’ minerality? Serious new player in town.
Sardine “sushi” with potato puree amuse boucheTarbouriech oyster, beef consommé and vegetables pot-au-feu will easily make it to my favorite dishes list in 2015.Oyster toast served on a bone with its marrow. You had to mix both ingredients . A-ma-zingSashimi, the first serving of mackerel dish featured aboveRoasted lobster with its pincer stewThe famous brioche serves with some ice creamChef Clement Leroy
