抵達巴黎的第一天晚上,法籍友人請我們到有景觀的餐廳用餐.地點是在Musée du quai Branly (英文名稱為Quai Branly Museum)的頂樓. 據說這是觀看巴黎鐵塔最佳的餐廳. 我們的背景就是Musée du quai Branly 此美術館收藏來自亞洲、 非洲、及美洲的藝術品.
餐廳名字是Les Ombress 是米其林世紀名廚Joel Robuchon 盧布松調教的徒弟開的特色餐廳.
靠窗的景色最棒,Les Ombress 法文的意思是影子,
香檳、美食再加上巴黎鐵塔美景,任何戀愛中的女生一定會在此場景說: Yes! 答應男友的求婚了!
|Musée du Quai Branly|
27 quai Branly 75007
|Area: Eiffel Tower|
|tel : 01 47 53 68 00|
|Metro : Alma Marceau, Iena line9|
12pm-2:30pm, 7:30pm-10:30pm(Fri-Sat till 11pm)
This Jean Nouvel-designed restaurant is a geometric glass enclosure with a latticework of metal girders perched like a futuristic greenhouse atop the Musée du Quai Branly, a huge, postmodern repository of global anthropological relics.Inside, the dimly lighted space, spouses, boyfriends, girlfriends and lovers canoodle in numerous languages while gazing rapturously at the glowing Eiffel Tower next door.
Given the museum’s multicultural focus, Les Ombres’s menu at first appears remarkably European. The foie gras, for instance, isn’t paired with a tropical chutney or fig jam, but instead with Breton artichoke and a slice of smoked duck. The dish is earthy and robust and exudes Gallic pride, but it lacks warmth and pizzazz.
But there is some international flair to be found, starting with the scallops. Yielding easily under the fork, the tender cylinders are enlivened by a smooth cauliflower purée flavored with hazelnut, soy and ginger, giving it a lightly acidic Asian zing. The menu’s most classically French item, fried veal sweetbreads, proves an even more unexpected global success. Lush and creamy within, like a warm savory pudding, the soft glands have a crispy golden exterior that is delicately sweet. The exotic zip and crunch comes courtesy of endive flavored with orange and coffee. The combined taste suggestes a Caribbean breeze blowing through a Normandy barnyard.
Les Ombres in French means "the Shadows." Architect Jean Nouvel named this museum rooftop restaurant for the shadows cast by the Eiffel Tower looming nearby. A late dinner is practically a spectacle, as the tower twinkles for the first 10 minutes of every hour. Fortunately, the chefs don't just rely on the view.
The head chef, Arno Busquet, trained under the great Joël Robuchon, and for his ingenious cuisine he sails the seas, from Oceania to Asia and the Americas. You dine under a canopy of "metallic lace" inspired by the tower itself. Feast on such dishes as foie gras with spiced mango chutney or guinea fowl stuffed with creole sausage and served with an apple cabbage purée. Other delights include a shellfish risotto flavored with lemon, duck seasoned with rosemary, or seared tuna belly with onion rings flavored with sesame. The cuisine is invariably based on fresh produce.