At the front of the shop is their small boutique or take-out counter.
The classic French charcuterie, including different versions of Pâté en croûte is presented in a modern and refined way.
Some bar tables are available in the boutique section for a more casual ambiance.
But since we have enough time to spare, we opted to sit at the main dining room which is a little more polished and sophisticated. Now, it's time to check out the chef's “gastronomic charcuterie”.
La Couronne de Cochon aux herbes fraîches (Pork Pie with fresh herbs) - Arnaud Nicolas's bread and butter, and as our server put it, a must-try dish for anyone visiting the restaurant for the first time.
Their signature pork pie composed of pork, chicken and duck meat, all glued together with silky duck foie gras. And if it's still not enough to whet your appetite, try it with the aromatic onion jam. It's a lovely combination to set the tone for a wonderful meal.
Clams and seafood terrine with leek siphon - A real change of pace comparing to the previous pork pie as it was noticeably lighter both in flavors and textures. The combination of lobster, octopus, mussels, clams and cod fish could get any seafood lover off his seat in a hurry but I thought the leek cream did very little to enhance the flavors of the terrine.
Pork shank terrine with duck foie gras and truffle - In my opinion, as delicious as the pork pie if not better. This was primarily made with meat from the pig's leg area so it was supposedly more chewy but at the same time, it gave the terrine a bit more texture and flavors to work with. And I love the crispy pastry crust.
Scallop white pudding with cauliflower cooked two ways - Following a stretch of charcuterie, finally we switched back to something from the regular menu. This came from the set lunch menu, from a choice of three starters.
The scallop mousse dome had a very light and soft texture, a texture that wasn't totally unlike those of the seafood terrine. This was really tasty, and the two-way cauliflower was a simple but solid addition to the dish.
Codfish with clams, seafood and vegetables - Mom had the roasted cod fish with clams and seasonal vegetables as her main course, with an umami-rich broth serving as the finishing touch.
Browned farm chicken with truffle juice - I love French chicken (and poultry) so this was a brainer. The chicken was done two ways with its thigh roasted and breast poached. It was served with Jerusalem artichoke cream, baby carrot, turnip and micro celery.
They finished it off by showering the chicken with truffle juice. This wasn't bad. I thought the thigh was really succulent, tender, juicy and flavorful at the same time. The breast was a bit on the firm side and it didn't get to absorb the truffle juice well enough.
One of the reasons we came here was their kid's menu. It's not often that a gastronomic restaurant offers children's food so we looked at it as a huge bonus (coz Jelloman didn't need to cook for the little guy). It was the same cod fish mom had moments ago but with a slightly different supporting cast - macaroni.
Arnaud Nicolas's gastronomic charcuterie is not just any French charcuterie. It's modern and sophisticated with a fine touch of tradition. No wonder it's been featured in some of Alain Ducasse’s bistronomic restaurants.
Food Rating: 7/10
Price: €€€
Address: 46 Avenue de la Bourdonnais, 75007 Paris, France
Closest Metro Station: Ecole Militaire / La Tour-Maubourg
Tel: +33 (0)1 4555-5959
Website: www.arnaudnicolas.paris
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