Bucado
Restaurant · 6th Arr. ·
Brazilian-inspired fine dining with exotic flavors and bossa nova
Brazilian-inspired fine dining with exotic flavors and bossa nova
"A stone’s throw from Castellane Square, this buzzy restaurant sports a minimalist interior and serves a polished, modern, seasonal lineup. The simple, regularly renewed lunchtime specials, which frequently feature an exotic edge and a travel-inspired repertory, are the work of the new chef, Danielle Barbosa. In the evenings, you can expect gravlax of white tuna, black Bigorre pork, a zest of confit of lemon and passion fruit dressing, followed by an astounding Brazilian couscous with sweetcorn semolina and, to finish, a delectable acai sorbet with a passion fruit crème, a consommé of lacto-fermented mango and cashew nuts. All of which to a soundtrack of smooth, lilting bossa nova." - Michelin Inspector
"In Provence, bubo means “to remember,” and this is what chef Fabien Torrente does. The contemporary tasting menus recall the traditional flavors of this sunny stretch of France, but reinterpreted in a modern way. For lunch, Torrente serves bento boxes that include a starter, a main course, and a dessert, and then offers a more elaborate menu at dinner. The dishes change often but tend toward umami, like a deconstructed vitello tonnato (chopped veal with capers and creamy tuna sauce) or roast lamb with zucchini stuffed with braised beef cheeks. For dessert, there’s a creamy chocolate mousse with orange and rhubarb ice cream." - Alexander Lobrano
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