LAZU Restaurant (Bouillon47)
Restaurant français — Rochechouart (Paris)
À propos
Lazu, anciennement Bouillon 47, est un restaurant bistronomique situé dans le 9e arrondissement de Paris, dirigé par le chef Rémi Lazurowicz. Ancien second de Bruno Doucet, il propose une cuisine française contemporaine et saisonnière, avec des plats créatifs qui revisitent les classiques bistrot. L'établissement se distingue par ses associations gustatives audacieuses, comme les gnocchis aux figues fraîches et au sorbet à l'estragon ou le filet de lotte aux haricots de Paimpol. L'ambiance est chaleureuse et intimiste, avec un service attentif et discret. La carte change hebdomadairement, mettant en valeur des produits de saison, tout en conservant quelques spécialités comme le ris de veau caramélisé. Reconnu par le guide Gault&Millau avec une note de 13/20, Lazu incarne parfaitement l'esprit de la bistronomie parisienne moderne.
Mentions
LAZU - Paris - Un restaurant du guide MICHELIN
47 rue Marguerite-de-Rochechouart, Paris, 75009, France €€ · Cuisine moderne Un Coup de coeur FAITES PLAISIR, OFFREZ CE RESTAURANT Une carte cadeau d’exception pour tous les fins gourmets Commander LAZU 47 rue Marguerite-de-Rochechouart, Paris, 75009, France €€ · Cuisine moderne Un Coup de coeur Le chef, qui fut à bonne école (second de Bruno Doucet à La Régalade St-Honoré pendant trois ans) compose ici une cuisine bistronomique bien ficelée, avec de judicieuses associations de beaux produits de saison... Si la carte change chaque semaine, des spécialités comme le ris de veau caramélisé et le pâté en croûte de pomme de terre se dégustent depuis l'ouverture. Ambiance chaleureuse. Lundi fermé Mardi 12:00-14:00 19:00-22:00 Mercredi 12:00-14:00 19:00-22:00 Jeudi 12:00-14:00 19:00-22:00 Vendredi 12:00-14:00 19:00-22:30 Samedi 12:00-14:30 19:00-22:30 Dimanche fermé
guide.michelin.com
Lazu, Paris 9
For the first five years of its existence, Lazu was known as Bouillon 47, but the name changed last year to refer to its chef, Rémi Lazurowicz. Lazurowicz was a longtime second to Bruno Doucet, one of the founders of the bistronomie movement, and with this restaurant he continues with bistronomie. The interior has an airy feeling, notwithstanding the dark blue walls that could in many circumstances make the room seem smaller. The carte: And specials on the chalk board: The wine list is not extensive but has good selections at fair markups. The wines-by-the glass: For an amuse-bouche, we had a biscuit with a roast garlic biscuit, cauliflower mousse, and salsify. It was very good set the stage for what was to come: For wine, we ordered the 2022 Mâcon-La Roch Vineuse from Olivier Merlin, a producer I much admire. The wine was round and showed plenty of fruit with some tropical notes. It was a little less crisp than I would have liked, but that is sometimes the case with 2022 in the Mâconnais. As a first course, L took the lentil soup: The herring cream was quite marked, but not enough to be distracting. On the whole, this was a most satisfying dish. I began with the foie gras. It as very dense and of high quality. The various elements, such as Port, Cognac, and espelette, didn’t play much of a role, but I enjoyed the dish. L took the vegetarian stuffed cabbage with pleurotte mushrooms, deep-fried garlic, Parmesan tiles, and caramelized shallot sauce for her main course: This was a flavorsome dish that was more complex than your typical stuffed cabbage and that worked seamlessly. I took the roast cod with braised endive with Comté cheese and watercress: This was a first-rate dish with all the elements coming together yet retaining their own identity. For dessert, we shared the omelette norvégienne (baked Alaska) with pineapple and passion fruit ice cream in the middle. This was delicious comfort food, just right for a cold and rainy evening, and despite the fact that the dish has been around forever, we haven’t had it in a very long time, so it seemed almost original. The bill: This was a very satisfying meal with updated French cuisine bourgeoise, and I thank my friend Frédéric for suggesting it to me. Lazu is definitely worthy of your consideration. Lazu 47, rue Marguerite de Rochechouart, 75009 Paris Tel: 09 51 18 66 59 Tuesday-Saturday, lunch and dinner website: lazu.fr Métro: Anvers, Cadet Thanks for reading The Fine Wine Review! This post is public so feel free to share it. Share
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Lazu - Restaurant - Paris
13/20 Table de Chef L'ancien Bouillon 47 s'est "upgradé" en table de bon ton, gardant ses principes d'assiettes généreuses aux produits bien choisis, mais développant une qualité de finition et des associations bien pensées qui vont au-delà du répertoire bistrotier : gravlax de truite crème à l'ail des ours radis noir et pickles de radis rose, skrei rôti endive braisée au comté, chimichurri et amandes, travers de porc confit pommes Anna condiment xérès. Bon choix de desserts classiques, cave également assez standard avec un petit choix au verre (le sancerre de Crochet à 13 €). LIRE LA SUITE... LIRE MOINS...
fr.gaultmillau.com