RACINE

Un piccolo ristorante dove tutto sembra essere perfetto e armonioso...un servizio impeccabile curato nei minimi dettagli... la mano dello chef è sublime un gioco di sapori molto interessante a partire dal assaggio di ben venuto fino alla piccola pasticceria da thè... è un esperienza da fare assolutamente se amate coccolarvi a tavola ????????????????

Un moment unique que nous avons passé à 4. Les plats étaient d'une jolie finesse. Nous n'avons rien à dire que la qualité des plats et le service.

Petit bémol quand au sans gluten, je n'ai hélas rien eu en substitution dans mes plats par rapport à mes amis (ex dans le dessert pas de gâteau au yaourt ). Juste du pain fait par le chef.

Une très bonne expérience avec un chef qui passe nous voir plusieurs fois durant le repas. Merci à toute l équipe !!!

Très bonne cuisine, les 2 étoiles sont totalement méritées !
Endroit très agréable pour y passer une soirée.
Seul petit bémol le service nous avons été déçu du service.. pour un 2 étoiles demander d’avoir du rouge avec la viande ( nous avions pris une bouteille de blanc fini au moment de l’arrivée de la viande ) et attendre plus de 10min avec l’assiette devant soit et un verre vide cela est moyen au final nous avons manger et eu après notre verre ..
Très déçu de cela

After my 3 Stars challenge and Paris all stars one (follow me for all the reviews and updates), I decided to discover all the most important 2 stars that i haven’t already done (actually all the newly awarded, the big names and the ones that were most recommended by others 2 and 3 Stars). Racine was in this last list.

Playing with the rules with the precision of a Japanese knife.
What’s extraordinary here?
For a change, I’ll focus on just one main point. The chef is a Japanese trained in France including in multiple 3 stars. He’s perfectly mastering the French haute gastronomy cuisine. And now he wants to play with the rules, having his own establishment, he wants to have a little bit of fun. So while he’s perfectly respecting the code of the French haute cuisine, he’s using his Japanese (and even Asian) side to twist it, to play with it, to reveal it under another light. The usage of the Japanese vocabulary is more to “cut” differently the tastes, than to add a Japanese note. The usage of exotic ingredients are like a set of knives that slices differently and stresses another angles. To put it another way, he learned the French cuisine but he kept the Japanese knives.
So you may have the Japanese garden, the exotic ingredients, even some Asian street food hommage, at the end, it’s to better show us what can and should be haute gastronomy.

Interestingly, it’s an inn (auberge) with his wife, a French lady, running the dining room. The results of a love story between two cultures always fascinate me.
One last side note: Champagne. The wine card is not just impressive on this region, but full of bargains for a two stars. In doubt amongst the numerous references, know that you can have a champagne pairing… I know I should have started by this, but you wouldn’t have read this far.

The crowd was relaxed for a two stars. Not need to dress to impress but dress to enjoy a special occasion. The zen spirit should give you the tone.

It’s a very solid two stars, understandingly sought after. So be sure to book way ahead.