3 days in Paris -08/1-8/4/2018

Le chateaubriand, Paris - 8/1/2018

The first time we dine at Le Chateaubriand was in 2015 with Kevin and Kristie and we had a really good meal.  Three years has passed and we are going back with Minh and Loan and we are hoping to have a great dinning experience again.

The last time I was so difficult to reserve a table but now reservations can be made online and it was so easy to get in.  Make sure to reserve at least 2/3 weeks ahead as the restaurant is pretty busy.  However, you can only reserve for the first seating at Le Chateaubriand after that, you’ll have to wait in line from 9pm for a stab at Iñaki Aizpitarte’s no-choice tasting menu. 

 The innovative menu has landed Le Chateaubriand on San Pellegrino’s 50 Best list for several years and the restaurant got a 1 Michelin star in 2016, 2017 and 2018.

You can read more about the restaurant here.

The restaurant is located in the 11th arrondissement in a very casual and fairly small space that is sparsely decorated but it is very French and charming.

The first seating is at 7:00Pm and as you can see the restaurant is pretty empty.  People keep trickling in slowly.


We were seated at the far end of the room next to the kitchen.


Hoa and Minh decided to go with the wine pairing.

Minh and hoa went with wine pairing. The first glass of wine is a sweet wine.


Iñaki Aizpitarte was on vacation today so the manager sat down with us to discuss the menu and see if we have any allergies.

Basically the chef menu is composed of 5 amuse bouche (gougeres, a ceviche, 2 fried dishes, and a soup), a starter, a meat dish, a fish dish, and 2 desserts.


The kitchen in action...

First amuse bouche: poppy seeds Gougeres

 2- Lemony Ceviche with avocado

While waiting for our meal, we are checking out the chefs behind the counter.


3-Fried Zucchini flower filled with a soft cheese

Very delicate with beautiful colors.


The chefs assembly the next course

4-Homemade crackers, puree of fresh peas, crab meat


This is really a treat to the eye.


In the 5th and final amuse bouche is Pea soup with olive oil


Again, the kitchen assembling our next course.


Raw tuna, fresh green tomato, roasted tomatoes, berries, purple basil

Beautiful presentation and also delicious.


Roasted fish with zucchini(I cannot remember the name of the fish).

The fish just melted in our mouth and the presentation is sunny and fresh.


The main dish is a braised pork belly with mushrooms, beans, parsley, etc...


Also delicious!

Needless to say we ate everything in sight!

Hoa is not big in dessert so he opted for a cheese platter.


Wine and desert wine to end the meal.

They asked you what type of cheese you like and then they picked 3 for you and of course all are perfect!

Ile flottante with basil water


Here are the two deserts that comes with the chef menu.

Tocino del Cielo which means piece of heaven is their signature dessert and it is never been removed from the menu.

Tocino de Cielo is a tasty dessert with candied egg yolk that oozed on the plate with cut so it is recommended to put the whole thing is your mouth so you can experience the explosion of the egg yolk in your mouth.



Coffee with miniature Langue de chat.

Overall we had a very good meal again but my advise is to not do the wine pairing with your meal.  Accordingly to Minh and Hoa the wine are so intense and barely drinkable.  Both of them did not enjoy the wine that was served.


NEXT.... Fraîche restaurant

Filed under: Restaurants



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