La Grenouillère

After finishing both challenges (trying all the Michelin 3 Stars and all the Parisian stars in 365 days), I’m now redoing a lot of them but also trying the “main” 2 stars. Indeed, during my tour, I often ask chefs for 2 Stars advices and La Grenouillère name came up several times amongst their recommendations. So here I was. Please note that this review is one for the restaurant. So what’s extraordinary here? Well a word of advice and a second one. First one, is that indeed, La Grenouillère is often mentioned and expectations can be high, but more importantly, distorted. Just like a movie, after hearing so many feedback, your experience may be polluted. So my first advice would be not to read to many reviews about it (which is a bit ironic coming from me, I admit…). Why? Because some reviews may induce you to go into an intellectual read, where I think one must first simply relax and experience it before thinking of it. It’s a challenge indeed, not only because as I said you may have hear of the chef and his cuisine before, but also the atmosphere, the design, the foodie crowd may incline you to it. Resist. And let yourself dive into the nature first. The freshness of the radish. The pear. The scallops. Just enjoy it, and then enjoy them, and then you may wonder how they are connected, what effect they produce on you and so on. But the last part is an option, or at least a consequence, not the goal. I guess the goal is just to bring you closer to his nature, by that I mean region, by breaking it down and playing with it. The crowd was foodies and couples. The wine list had some the right names on it. A very solid two stars