Paris:
Saint Germain des Pres - Clover Restaurant – Jean-Francois Piege. Roughly
behind the Cafe de Flores is the Modern French new restaurant Clover by two stars
Michelin chef Jean-Francois Piege. It
takes its name from the chef’s childhood passion for the four-leaf clover. “Think
of this intimate forty-square meter place as sort of a post-modern Brasserie
Lipp, or a place that offers a deep experience of the moods of this chic and
still intellectually vibrant part of Paris. Happily, however, they part ways
entirely when it comes to their menus, since Piège’s witty, delicious and
intriguingly wholesome contemporary French cooking couldn’t possibly be more
different from the generally tired and over-priced brasserie standards served
at Lipp… his bold modern kitchen is clearly seeking to reinvent the Rabelaisian
pleasures of traditional French bistro food for a new era that’s increasingly
attuned to environmentalism and good health.” Alexander Lobrano.
Above.
Executive chef Shinya Usami prepares Quinoa Craquant Aubergine Sesame Noir
Sate. The blue and whites plates where
bought by Piege on a trip to California.
Clover
Restaurant – Jean-Francois Piege. Long and narrow the small twenty seat restaurant
was designed by M & M and the interior was designed by Charlotte Biltgen. In the modern Japanese style the food is cooked in the dinning room at the end and stored up front in pretty
refrigerated compositions.
Clover
Restaurant – Jean-Francois Piege. Interior Designer Charlotte Biltgen’s
attention is detail is modern and refreshing.
No tablecloths, on rough wood tables, pretty Scandinavian flower vases
hold a leaf. The salt cellar in brass
has a Japanese feel to it. And the bamboo chairs are very nice too. The sparse
table setting is refreshing and I loved the red stitching on the napkins.
Fin
Veloute d’Asperges Vertes Hareng Noisette
Clover
Restaurant – Jean-Francois Piege.
Saint-Jacques Cuites Sur Un Pave Parisien
“There
are scallops cooked in their shells on big pink-granite paving stones, which
are served on a steel plate alongside red beet jam; puffed grilled quinoa
wafers with eggplant-and-black-sesame puree; and steamed Croaker fish with a
thatch of pink turnip shavings in a succulent yellow pool of nasturtium flower
juice. Even if healthy is the mantra of the cooking here, there’s still the
occasional decadent dish, including a small golden pastry filled with wild duck
meat and foie gras, topped with black truffles and served with a small salad of
curly endive.” Alexander Lobrano for The New York Times T Magazine.
Clover
Restaurant – Jean-Francois Piege - Sur Une Idee Bresilienne Banane Persil Poivre
Clover
Restaurant – Jean-Francois Piege - Coffee is served with a Chocolate Chip
Cookie
