Dandelion

The recent opening of Dandelion by Antoine Villard (former second at Le Septime and chef at Double Dragon) and Morgane Souris (ex Parcelles) is undoubtedly a table not to be missed (allow 3 weeks to get a table). Located on a pretty square in the 20th arrondissement, Dandelion is a very pretty restaurant: wooden furniture, cream-colored walls with touches of exposed brick, service all in white. It's warm and inviting, and the wait staff are impeccable. I liked the short menu, a harbinger of seasonal cuisine based on the selection of produce. That evening I tried a surprising starter consisting of pho broth, cuttlefish noodles (which bring back great memories of the Basque country) and beef tongue. The seasoning, the cooking and the balance were perfect, and it tasted like an evidence. For the main course, I opted for the Poulette with Amontillado sauce, chanterelle and spinach. Everything I love and will keep me coming back for more. It’s precise and accurate. The products are particularly well chosen, and the sauces and seasonings are the perfect accompaniment. To accompany it, a very gourmet Jacquere from Charlotte Sonjon, all aromatic and fresh recommanded by the owner Morgane. Nice choice. Honestly, it's been a while since I've eaten so well in Paris, and the delicious fig tartlet with rice ice cream at the end of the meal won't change my mind. I recommend it and will return as soon as possible.