Excellent restaurant ! Service de très grande qualité !
This is a multiple small plates tasting menu that the chef designs around what is fresh & appealing. He is very creative in his dishes, making for both visually stunning presentations and amazing combinations of flavors! The specialty of the house is a raw Banka Trout dish camouflaged under parsley crisps & fromage blanc snow that was perfectly balanced & flavorful! The herb granité that was with the raw oyster was surprising & refreshing. The lobster was just delicious, even though the bisque poured around it was too salty! We were warned the pigeon would be very rare-I requested it cooked longer. Mine was perfect, my husbands was raw & bloody. Disappointing since mine was so good! Not sure why chefs think birds should be so under-cooked! The paired wines complimented the dishes quite well. The menu is now 115E plus 70E for the wine pairing. Good ingredients & talented creations don't come cheap!
What a wonderful restaurant! Beautiful and delicious dishes (you cannot eat the dishes without surprise), fine atmosphere (tablewares and interiors are so cool!), and great staffs with hospitality... I will visit this restaurant again!
It was interesting. The dishes are beautiful. I personaly wanted more volume especially for the main dish. Home made bread was good. If you like molecular gastronomy it is a good address.
Des plats surprenants sur le gout, très léger et excellents, un service au top
Double enjoyment of vision and taste, 100% recommended!
Very original and tasty meal. I really recommend this restaurant if you love tasty food and originality.
Really well composed dishes with a distinctive flair for unusual flavors. Everything worked really well. The oyster with granita and the scallops were especially brilliant, the lobster was cooked perfectly and everything a lobster dish should be. The foie gras with meringue was truly genius, all the flavors and textures harmoniously combining in a new way. Did not try the wine pairing but chose some very lovely wines on advice of the sommelier. Spectacular meal with a little adventure.
Super place. Cool and innovative
WOW. One of my favorite meals of the last few years. Everything was so creative and delicious, and the service was top notch. Nothing was as expected, but all of it was amazing - and just so many new flavors. Can't recommend it more - you definitely have to go.
I like the taste of the food, it's really good. However, it seems that one of the dishes was severed in wrong order as I saw others eat the pancake with salmon, while we ate the salmon first and then pancake. Yes, only pancake with butter. I thought they forgot to serve these two things together.
Only offering was a 105 euro tasting men. Service timed to address restaurants- not diners preference. Asked to choose water even before I sat down. First course arrived within 5 minutes. Multiple requested to slow down were ignored. Food acceptable but not exciting except for the two great desserts. I Chose wine by the glass, not bottle or wine pairings. By the glass choices were very limited. Only two red wines - a Langueduc and a Beaujolais. Neither to my liking. Neither suitable for more than the single meat course.
very creative, beautifully presented and wonderful food!!!! Our "Danish Asian Viking" was very helpful in explaining the dishes and the very interesting wine choice. I use the word "Danish Asian Viking" with a lot of respect but I forgot the gentleman's name. The wine pairings were unknown to us, some were interesting and nice, some were "interesting" in a less complementary way.
Just fantastic!!! Great stuff and excellent food
Fresh and interesting ingredients excellently executed. Very tasty menu with lots of different flavours.
Twelve or so -- mostly bite sized -- courses, three or four of which were truly sensational. There's no doubt that the chef is a genious in terms of flavor and texture combinations and in technique. But I think he goes a little overboard in terms of exotic ingredients and showcasing the brilliance of his craft. This is not simple food by any means and thus runs the danger of being overwrought
I was expecting to be blown out by each dish but that didn’t happen. Some of the appetizers like the beetroot and leek, razor clams and oyster were outstanding and the brill (fish). But the main course ( as identified by the server) was disappointing. Granted, the lamb was a lovely pink and beautifully tender. But the accompanying sauce or jus was over salted and accompaniments did not pair well. The dessert with the beetroot was excellent but the other was an unusual and unidentifiable taste though the presentation beat the taste.
Déjeuner : de 12h30 à 13h30 (sauf dimanche et lundi)
Dîner : de 20h à 21h30 (sauf dimanche et lundi)
4, rue du Cardinal Lemoine, 75005, Paris, France
CHARISMATIQUE – A. T, pour Atsushi Tanaka, du nom de son Chef-propriétaire, est une adresse qui porte en elle toute les influences espagnoles et nordiques réussi : de la gastronomie de haute voltige. Situé dans le 5ème arrondissement de Paris, ce restaurant intimiste au décor épuré un brin minimaliste place la gastronomie au rang de 7ème art. La reine ici, c’est l’assiette.
TOILE DE MAÎTRE – Formé aux côtés des plus grands (Pierre Gagnaire à Tokyo puis à Paris, Quique Da Costa, Bart de Pooter), Atsushi Tanaka a acquis une maîtrise technique irréprochable, qu’il utilise aujourd’hui pour créer des recettes uniques. Chaque assiette est présentée telle une toile de maître et se déguste en savourant chaque infime saveur.
ACCORDS – Laissez-vous guider par le choix du sommelier, il saura vous proposer les meilleurs accords vins et mets.
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