Behind the doors of Boréal, a new culinary star is emerging, bearing the distinctive signature of two virtuosos of gastronomy. These are Philippine Jaillet, trained at the Ferrandi culinary school and renowned for her time working with the celebrated Pierre Hermé, and Charles Neyers, already acclaimed at the helm of restaurants La Traversée, Petite Fleur, and Ramey's Burger. Together, they orchestrate a symphony of flavors, creating a menu where passion and expertise meet in perfect harmony.
Their credo? Homemade, seasonal cuisine, showcasing carefully selected producers and ingredients primarily sourced from local and sustainable agriculture. It's a concrete commitment to a cuisine that celebrates quality, authenticity, and respect for the environment.
From the moment you enter, Boréal seduces with its atmosphere, with its long zinc counter inviting conviviality and wooden bistro chairs.
A mushroom chawanmushi accompanied by chanterelle pickles, bound with porcini mushrooms by a parsley oil that enhances the dish's aromas. A promising start that heralds a gourmet experience. This first course is accompanied by a glass of "Les Mouettes" white wine from the Thomas Zurbach estate.
The journey continues with tender poultry and its creamy mushroom sauce, where spinach adds a splash of color that awakens the eyes and the aromas whet the appetite. A perfect harmony. I leave not a trace of sauce on the plate.
And to complete the experience, a chocolate mousse enhanced with green peppercorns is placed on the table. A recipe that may seem simple, but which also demonstrates the quality of a restaurant. Each bite is a delight. The chocolate melts and envelops the mouth in exquisite smoothness.
Le Boréal promises to transcend expectations and redefine the boundaries of contemporary cuisine. An unmissable and elegant destination where every dish is an edible work of art.
Le Boréal
39, rue Montcalm, Paris 18e
