Neige d’été

February 29, 2016

Neige d’été
12 Rue de l’Amiral Roussin
75015 Paris
+33 01.42.73.66.66

Tucked away on the ground floor of this quiet street sits Neige d’été. Unlike most other Michelin-starred restaurants, Neige d’été doesn’t have any large, glaring signs with its restaurant name hanging outside. The curtain behind its small, glass-door entrance is always drawn, ensuring privacy for its customers. The restaurant name on the glass door is also fairly small, making it easy to miss the restaurant if you’re not using following google map or if you’re not familiar with the area.

We made reservations right before they received their first Michelin star, so it was easier to get a table back then. I’m not sure if there is a direct correlation, but I found it much, much harder to make another reservation right after they received their much-deserved star.

The moment I pushed through the glass door (after pacing around outside for a bit waiting for them to open up the curtain and finally realizing that they’re actually ready for service), I was welcomed with a team of Japanese waitresses who took my coat and showed me where my table was.

As I was waiting for my friends, I noticed how comfortable the décor made me feel. The all-white interior, paired with the wooden chairs that are slightly peeling off, offers a classy yet unpretentious dining environment where you feel very conscious of every movement. The all-glass windows that separate the dining room from the kitchen also offers the customers a chance to watch Chef Hideki Nishi and his team prepare the food as well as for the chefs to see the customers’ reactions and whether they need to start preparing the next course for the table.

Our first amuse-bouche quickly arrived.

Tomato with cheese | foie gras | iberico ham

Tomato with cheese | foie gras | iberico ham

After snapping photos of this carefully-plated course, we thought our meal was about to begin. But wait, there was more.

Our second amuse-bouche…

Pumpkin and chestnut purée

Pumpkin and chestnut purée

And finally, we got to our first starter.

Tuna tartare

Tuna tartare

Followed by our second starter.

Scallops and abalone served with a bouillon made with crustaceans (we were guessing prawns and lobsters)

Scallops and abalone served with a bouillon made with crustaceans (we were guessing prawns and lobsters)

By now, my tummy was already kind of filling up but I knew I had to make room for our main course and dessert.

Grilled black angus basse-cotte

Grilled black angus basse-cotte (chuck)

Vanilla mille-feuille with thyme ice cream

Vanilla mille-feuille with thyme ice cream

The service from the moment we stepped foot inside the restaurant to the moment they helped us put our jackets on was, unsurprisingly, spectacular. It’s no surprise that Neige d’été would be awarded with a Michelin star and I’m sure it’s a restaurant that I would like to go back again and again (I already paid a second visit and as long as I can still afford it and can make a reservation)!

Happy eating,
Joey ♥

 

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