{"id":49437,"date":"2024-12-21T02:02:36","date_gmt":"2024-12-21T01:02:36","guid":{"rendered":"https:\/\/francevisiting.com\/?p=49437"},"modified":"2024-12-21T02:05:03","modified_gmt":"2024-12-21T01:05:03","slug":"levade-restaurant","status":"publish","type":"post","link":"https:\/\/francevisiting.com\/index.php\/2024\/12\/21\/levade-restaurant\/","title":{"rendered":"L\u2019\u00c9vad\u00e9 restaurant, a gastronomic address near Pigalle, entered into the Michelin Pantheon"},"content":{"rendered":"

\"\"L\u2019\u00c9vad\u00e9<\/em>, a Parisian restaurant opened in October 2023, has just entered the prestigious Michelin<\/em> guide. A few steps from the Th\u00e9\u00e2tre Saint-Georges<\/em>, this welcoming restaurant is the result of the collaboration between chef R\u00e9mi Poulain and his culinary partner Anthony Rivi\u00e8re.<\/strong><\/p>\n

We are glad to introduce you here this new chapter of this gastronomic story of these two childhood friends, passionate about gastronomy, takes a new turn with this recognition. <\/strong>By AP<\/em><\/p>\n

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..in an intimist<\/strong> and welcoming<\/strong> framework.<\/figcaption><\/figure>\n
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Anthony Rivi\u00e8re<\/strong>, surrounded by his devoted team<\/strong>..<\/figcaption><\/figure>\n

At first, L\u2019\u00c9vad\u00e9<\/em><\/strong><\/a> is a true alliance<\/strong> between two complementary<\/strong> talents. R\u00e9mi Poulain<\/strong>, a true virtuoso<\/em> chef<\/strong>, counts more than 25 years<\/strong> of experience in prestigious establishments<\/strong>. After a promising start at the Auberge des Saint-P\u00e8res<\/strong><\/em>, he perfected his art<\/strong> at Cyril Lignac<\/strong>\u2019s Quinzi\u00e8me<\/strong><\/em> address, along Le Prince de Galles<\/strong><\/em> palace, and even Le Relais d\u2019Auteuil<\/strong><\/em>. In 2019, he joined forces with Anthony Rivi\u00e8re,<\/strong> an inspired entrepreneur<\/strong><\/em> who had already distinguished himself with Burger & Fries<\/strong><\/em>, before founding Escudella<\/strong><\/em> restaurant in the 6th district <\/strong>of Paris<\/strong> and thereafter launching L\u2019\u00c9vad\u00e9 <\/strong><\/em>(photo credits: AP). <\/p>\n

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..hiding an underground elegant dining hall<\/strong>.<\/figcaption><\/figure>\n
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This wooden<\/strong> atmosphere is unmissable..<\/figcaption><\/figure>\n

Supported in the dining room<\/strong> by Kadidja Ba<\/strong>, be ready to discover a creative and refined cuisine<\/strong><\/em>, in a heart of a cultural<\/strong> quarter, full of theaters<\/strong> and music halls<\/strong>. The name of this restaurant<\/strong> pays homage to Bertrand Clauzel<\/strong>, former Napoleon<\/strong>‘s general, evoking a certain spirit of freedom<\/strong> and audacity<\/strong>. The interior<\/strong> combines exposed beams<\/strong> and stone<\/strong>, with red armchairs<\/strong> and black lacquered<\/strong> tables, somehow offering a theatrical<\/strong> atmosphere. Adding to this, a piano<\/strong> in one of the dining rooms<\/strong>, occasionally livens up jazzy<\/strong> evenings. In the basement<\/strong>, two private spaces<\/strong> can be used to organize private<\/strong> or even professional<\/strong> events.<\/p>\n

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..ideal with a Crozes Hermitage<\/strong><\/em> by Laurent Combier<\/strong>..<\/figcaption><\/figure>\n
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Parsnip<\/strong> velout\u00e9<\/em> with olive<\/strong> oil focaccia<\/strong><\/em>, as an appetizer<\/strong>..<\/figcaption><\/figure>\n

In fact, R\u00e9mi Poulain<\/strong>\u2019s culinary philosophy<\/strong> is mostly based on the use of simple products<\/strong>, enhanced by gastronomic<\/strong> techniques. The menus<\/strong> vary according to the inspirations<\/strong> and supplies<\/strong>, with creations such as original creations, like heirloom<\/strong> tomatoes<\/strong> mixed with strawberries<\/strong>, but also mozzarella<\/strong><\/em> ice cream<\/strong> and timut pepper<\/strong>. Apart from this, clients<\/strong> can also compose their meal<\/strong> around a wide choice<\/strong> of seasonal<\/strong> proposals, from delicious starters<\/strong>, emanating countless cosmopolitan<\/strong> influences, such as oeuf<\/em> cocotte<\/em><\/strong> with mushrooms<\/strong> or candied trout <\/strong>and its sesame <\/strong>cream on a wasabi <\/strong><\/em>emulsion, to classical hearty dishes<\/strong>, such as chicken supreme<\/strong>, especially stuffed with chestnuts<\/strong> in Autumn<\/strong>.<\/p>\nngg_shortcode_0_placeholder\n

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..before this sweet<\/strong> attention, around pomelos<\/strong><\/em> and lemon basil<\/strong>.<\/figcaption><\/figure>\n
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Enjoy this new version of oeuf cocotte<\/strong><\/em> and butternut<\/strong>..<\/figcaption><\/figure>\n

On top of that, homemade gnocchi<\/strong><\/em>, prepared according to the ingredients<\/strong> of the moment, are among the house specialties<\/strong>. They can be accompanied by truffles<\/strong> or chanterelles<\/strong><\/em>, along thyme-lemon<\/strong> butter, topinambours<\/strong><\/em> and fresh almonds<\/strong>. In order to accompany those delights<\/strong>, it seems that L\u2019\u00c9vad\u00e9<\/strong><\/em> also stands out for its large list<\/strong> of around 300 wines<\/strong>. These references<\/strong>, rarely found on Parisian<\/strong> tables, naturally enchant any wine<\/strong> lovers. As for desserts<\/strong>, the runny chocolate<\/strong> doughnut, unless you prefer some creamy and aerial pomelos<\/strong> delight with a lemon basil<\/strong> ice cream, or even candied apple<\/strong> and its Isigny<\/strong><\/em> cream<\/strong> on a Breton<\/em> shortbread<\/strong>, before a white chocolate<\/strong> mignardise<\/em>.<\/p>\n

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L’\u00c9vad\u00e9<\/strong><\/em><\/a> Restaurant, 23 Rue Clauzel, 75009 Paris (France) \/ Phone : 00 33 (0)1 48 78 74 40. More details on their official website<\/strong><\/a>.<\/p>\n

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L\u2019\u00c9vad\u00e9, a Parisian restaurant opened in October 2023, has just entered the prestigious Michelin guide….<\/p>\n","protected":false},"author":9,"featured_media":49465,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[24,927],"tags":[1346,1760,919,33,574],"class_list":["post-49437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomy","category-paris-area","tag-gastronomy","tag-levade","tag-michelin-guide","tag-paris","tag-restaurant"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/49437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/comments?post=49437"}],"version-history":[{"count":13,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/49437\/revisions"}],"predecessor-version":[{"id":49472,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/posts\/49437\/revisions\/49472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media\/49465"}],"wp:attachment":[{"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/media?parent=49437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/categories?post=49437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/francevisiting.com\/index.php\/wp-json\/wp\/v2\/tags?post=49437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}