Saturne

Paris, FR

As one of the first restaurants in Paris to start the seasonal fresh, less formal fixed priced menu concept, we were lucky to grab a reservation at the predominately Parsian filled restaurant. Unfortunately, we had the wrong address to a clothing distributor also called Saturne and were an hour late for our reservation time. Although they had given our table away, they sat us 20 minutes later.

Beer

Fish in beet soup

Our first amuse bouche was a beet soup with two pieces of fish. The soup was light and fresh with a strong earthy undertone.

Araignee de mer, feves et petites pois, humus de lentilles noires

Next up, beans, peas and lobster, accompanied with a black humas paste. I don't remember too much about the specifics of this dish other than it was good.

Asperges blanches de souche Argenteuil, Concombre, Picodon

Seasonally fresh white asparagus was next, carrying strong grilled flavor combined with goat cheese and fresh herbs. This was only the third dish ever (2nd on this trip) Chu-Toro has admitted to enjoying goat cheese, another winner. Although it was better than the Ledoyan version, it was not the best asparagus dish of the trip.

Canard de Challans, Cerises Burlat, navets et carottes de Printemps

Our main protein course was a roasted duck that was superb, one of the best proteins of the trip. The flavor was almost similar to Chinese roast duck in is sweetness, tenderness and crisp skin. It reminded me of an excellent duck course at Momofuko Ko. The perfectly cooked duck was combined with a side of carrots and radishes.

Fruits rouge, Chevre, miel

Another goat cheese related course was up next, with strawberries, raspberries and currents combined with a goat cream sorbet. It was also unique and tasty.

Madelines and coffee

We ended with espresso, madelines and a full belly. Since this was our first exposure to the cheap neaveau gastronomy that young Parisian chefs were moving towards, we were surprised about how far away it was from classic French and more Californian French. This was a theme we would come to later see in other meals throughout the trip. Overall, a very enjoyable meal at an excellent restaurant. 

Overall 7.5/10 

May 31, 2011