Recently opened on the ground floor of the Bloom House hotel, the restaurant aims to be a meeting place for Parisians and travelers, epicureans and business travelers seeking a gourmet break. With a menu created by Olivier Streiff, the chef who made his mark on season 6 of Top Chef with his gothic look and unique culinary approach, Bloom Garden offers a Mediterranean escape combining indulgence and modernity with exemplary sourcing.
Stepping through the doors of the white marble building, you leave the bustling Rue du Château-Landon and enter a little corner of the Mediterranean. Tables with colorful tiles, rattan armchairs, and numerous rugs on the floor and walls create an elegant and comfortable bohemian-chic atmosphere. The dining room, opening onto a patio transformed into an interior garden with a zellige-tiled pool, makes it a perfect spot to stop on sunny days.
Before the meal begins, we whet our appetites with a house cocktail. The drinks menu is the creation of Victor Delpierre, World Barista & Cocktail Champion. It features some unique offerings: on the alcoholic side, the wakame whisky sour stands out with its briny and smoky notes, resulting from the combination of alcohol with wakame and nori seaweed. On the non-alcoholic side, the green fizz blends coriander, dill, mint, and verbena. A fresh and vegetal mix with a touch of acidity. A perfect balance that avoids the pitfall of many mocktails: excessive sugar.
A lovely introduction before we delve into the dishes created by chef Olivier Streiff, made exclusively with locally sourced ingredients, always including a vegetarian option. Following Eden's advice, who is serving us, we opt for a starter, a main course, and a dessert.
So, it will be roasted cauliflower with Ugandan vanilla and argan oil, and aged beef tataki with potatoes. The vegetarian option is delicate and well-rounded. The roasted cauliflower head sits atop a purée of cauliflower stems whipped with argan oil – velvety and smooth. Hazelnuts and microgreens provide a welcome crunch. The meat, meanwhile, is tender, just seared, and pairs perfectly with the potatoes, while the buckwheat and Parmesan combination adds a touch of originality.
The meal concluded with equally unique desserts. A chocolate fondant was served on candied peppers. The intensity of the chocolate contrasted with the pepper's measured sweetness – unexpected in a dessert. The chef's genius lay in the Penja pepper gel served alongside, its woody notes lightening the palate. Finally, the refreshing coconut panna cotta with roasted pear and pollen was a delight. The thinly sliced, lightly sweetened half-pear, still slightly crisp, was a dessert in itself. But then came the coconut panna cotta, which provided the comforting, indulgent creaminess one expects at the end of a meal. A perfect ending to this sunny dinner, in a charmingly unexpected spot in this neighborhood.
bloomhouse-hotel.com/restaurant
Tiana Salles
