Le Beslay gets a new chef and a bistronomic menu - Definitely closed

There's something new at Le Beslay, the restaurant of the Les Deux Girafes hotel, with the arrival of a new chef, Fabrice Giraud. Having worked for Alain Ducasse and Maison Blanche, where he also took over the reins for a time, Chef Giraud has now moved into the open kitchen at Le Beslay, breathing new life into the restaurant with a more bistronomic flair than before.

Seated on one of the comfortable peacock-blue banquettes, you'll discover a seasonal menu that changes every month according to the chef's whims. For lunch, choose from the daily menu (€26 starter/main course or main course/dessert and €32 starter/main course/dessert), or the à la carte menus (€37-€46). In the evening, Le Beslay invites you to take a step back and let yourself be surprised with a 5-course tasting menu at 68€.

With the winter season in full swing, you'll be delighted to opt for the comforting brioche perdue (16€), an original starter served with a pan-fried wild mushroom and truffle emulsion with oxidized wine; or thesoft-boiled egg (15€), meurette style, with leeks and creamy polenta with smoked bacon. On both sides of the table, you can see the happiness on everyone's faces.

Next up: scallops snacked with soubressade - a Spanish charcuterie found in the Balearic Islands - and served with a Banyuls and broccoli jus (32€); sunshine on the plate, and perfectly cooked, pearly scallops. But the chicken supreme (28€) is not to be outdone. Juicy, it is accompanied by an Amaretto jus - the chef seems to love using spirits in cooking - parsnips and braised endive.

• To be read
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• Seoul Mama, Manoj Sharma and Sangmi Lee's Korean canteen at the Jardin du Luxembourg

For dessert, Béton honey, produced in Paris, captures our hearts. Here, it expresses all its flavors in a bavarois with a lemony pear heart, placed on a shortbread crust (11€), as pretty to look at as it is tasty to eat.

Le Beslay has well and truly taken a bistronomic path that suits him well.