Arnaud Nicolas
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"With excellent handmade pates, sausages, and terrines, award-winning charcutier and chef Arnaud Nicolas has revived an ancient branch of French gastronomy. The space, on a leafy avenue in the silk-stocking 7th arrondissement, is decorated with exposed stone walls, a beamed ceiling, and battleship-gray moldings. Roasts and meat pies, Gallic pleasures that date back at least to the Middle Ages, figure as first courses, before an evolving menu filled with seasonal produce. Nicolas shows off his style with turbot cooked with cep mushrooms, salmon coulibiac for two, beef cheek braised with carrots in red wine, veal sweetbreads with girolles mushrooms, and a luscious chocolate soufflé. Located in the 7th arrondissement."
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