Oktobre
French restaurant · La Monnaie ·
Inventive French cooking with Asian accents in minimalist space
Inventive French cooking with Asian accents in minimalist space
"In one of the most bookish streets of the scholarly St André des Arts neighbourhood, Oktobre is warm and welcoming like an Indian summer. The chef's pantry is stocked with only the finest, painstakingly sourced produce (he buys some animals whole). He takes a fresh, delicate, natural approach to cooking, deftly seasoning his dishes with varied spices and Asian accents. Examples: scallops, puntarelle, a shellfish and buckwheat butter and a lemon-caper seasoning; Blanc de l’Ouest piglet, gnocchi, pumpkin and button mushrooms, onion-miso seasoning, green curry Thai jus; caramelised apple, almond praliné, herby cider sorbet and buckwheat." - Michelin Inspector
"This inconspicuous, multi-room restaurant is located on a narrow side street in the heart of Saint-Germain-des-Prés. In other words, you’d walk right by it if you didn’t know to stop. Inside, two things are happening here that you won’t often find at other nice-but-casual restaurants around town: servers will refill your water glass and fold your napkin when you’re in the bathroom, and there’s the option to pick between an a la carte or full tasting menu. If you’ve got the time, go for the tasting to sample the best of the chef’s seasonal hits, like an onion soup topped with Jerusalem artichoke or the excellent butternut squash ice cream with chestnut cream for dessert." - sara lieberman, lindsey tramuta
"This inconspicuous, multi-room restaurant is located on a narrow side street in the heart of Saint-Germain-des-Prés. In other words, you’d walk right by it if you didn’t know to stop. Inside, two things are happening here that you won’t often find at other nice-but-casual restaurants around town: servers will refill your water glass and fold your napkin when you’re in the bathroom, and there’s the option to pick between an a la carte or full tasting menu. If you’ve got the time, go for the tasting to sample the best of the chef’s seasonal hits, like an onion soup topped with Jerusalem artichoke or the excellent butternut squash ice cream with chestnut cream for dessert." - Sara Lieberman
"Young chef Martin Maumet has created one of the best restaurants on the Left Bank with his nervy, vivid, and inventive French cooking. A meal in the minimalist, gallery-like space begins with an assortment of hors d’oeuvres and then segues into a suite of Asian-accented contemporary French dishes that showcase vegetables and seafood. The menu evolves constantly, but options might include Sardinian gnocchi with mussels in herb-garnished shellfish bouillon, free-range heirloom chicken with carrots, and Iberian pork with roasted root vegetables and chimichurri sauce. Desserts are often made with vegetables, as in the butternut squash ice cream with chestnuts, pistachios, and yuzu. Located in the Sixth Arrondissement." - Alexander Lobrano
