Astrance
Paris, France
⭐1 Star
The Experience
From Michelin Guide
Pascal Barbot and his partner Christophe Rohat took the gamble of setting up their restaurant in premises that are the stuff of legend – here, Joël Robuchon made a name for himself with Jamin! They have turned it into a slick, modern space, without for all that neglecting to pay tribute to the great chef with the Salon Joël. With his passion for produce undiminished, the chef creates innovative cuisine in which nothing is out of bounds, with a particular predilection for Asian and plant-based dishes. His fans will be ecstatic to note that his famous button mushroom millefeuille with foie gras marinated in verjuice is still on the menu. The talented maître d' can be counted on to put his guests at ease… and to find them that rare pearl among the vintages that fill the superb glass wine cellar.
Unique Things
From Visitor Experiences
The "Menu Surprise" Concept: Early on, Astrance adopted a fixed surprise menu of five or seven courses instead of an extensive à la carte, allowing the kitchen to focus on the best daily ingredients and simplify purchasing. This strategic choice was driven by their limited kitchen space and resources, making it a clever and unconventional approach to fine dining.
Minimalist, Non-Ostentatious Luxury: Unlike many Michelin-starred restaurants, Astrance does not rely on extravagant ingredients like caviar or truffle. Instead, it emphasizes purity of flavors and bold combinations using carefully sourced, high-quality produce. The restaurant also eschews fancy cutlery and even a dedicated pastry chef, which is unusual for a three-star establishment.
Historic and Symbolic Location: Astrance moved to a larger, more spacious venue on Rue Longchamp, which was previously the iconic location of Joël Robuchon's famous restaurant Jamin. This relocation marks a significant step in their evolution, allowing for a bigger kitchen, more tables, and an open kitchen design that enhances the dining experience by letting guests observe the culinary process.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Astrance in Paris include:
Foie gras: Central to the iconic "Tarte au foie gras, champignons et agrumes," foie gras is marinated in verjus and layered with button mushrooms and citrus zest, providing rich, creamy, and luxurious flavors that define the dish.
Button mushrooms: Thinly sliced and mandolined, these mushrooms add a delicate woody flavor and texture contrast in the foie gras tarte, often paired with citrus zest for freshness.
Citrus zest (lemon, lime, orange): Used to season the mushrooms and add brightness and acidity, balancing the richness of foie gras and enhancing the overall flavor profile of signature dishes.
Hazelnut oil: Drizzled alongside the foie gras tarte, it adds a nutty aroma and richness that complements the earthy mushrooms and foie gras.
Challans duck: Featured in a celebrated main dish, the duck breast is prepared with Asian-inspired accompaniments like stuffed cherries, dates, tamarind, and piquillo pepper, showcasing a harmonious blend of French and Asian flavors.
These ingredients are used with precision and creativity to create dishes that balance richness, acidity, and texture, embodying Pascal Barbot’s refined and innovative culinary style at Astrance.