Some know him as a former contestant on Top Chef, 2014 edition. Others have discovered his cuisine through his many experiences. After apprenticing in Geneva with chef Claude Legras at the Parc des Eaux-Vives restaurant, Jean-Edern Hurstel joined the Lucas Carton restaurant in Paris, learning alongsideAlain Senderens and thenAlain Passard at the 3-star L'Arpège.
Jean-Edern Hurstel also gained experience abroad, at Gordon Ramsay's Aubergine and in Dubai. But his arrival at the Peninsula Paris, where he became the youngest French chef to head up the kitchens of a Parisian palace, enabled him to establish his reputation.
Last September, , he opened his own establishment. Named simply Edern, this new gastronomic mecca is located at N°6 rue Arsène Houssaye, a stone's throw from the Avenue des Champs-Elysées.
Edern is not just one room, but several different spaces on two levels, with a total surface area of 360 m². Edern is not just a hall, but a variety of spaces on two levels, with a total surface area of 360 m². The first level features a bar at the entrance, a large main room with DJ booth, an alcove at the far left for discreet dinners, and a beautiful room under a glass roof to the right, with a large table ideal for groups. The basement features a lounge bar and smoking room, and is a lively place day and night.
In terms of decor, the Chef called on the services of English designer Paul Bishop via his agency Bishop Design, considered to be the pioneer of design in Dubai. We love the modern, cosy feel of the place, which perfectly combines refinement with the pop culture of the paintings on display.
This project has been in the back of my mind for years," explains the Chef. Put on hold during the Peninsula adventure, EDERN is the restaurant of my life ".
The leitmotiv? To break the mould by offering a place that is both creative and festive. The lights are dimmed, the music is cranked up a notch and the mood is set to the sound of DJ sets. And then there's the cocktail menu, with its selection of mixology classics, and the wine list, with over 150 wines on offer. We accompany all this with elegant, contemporary dishes like the famous langoustines with basil.
A la carte and on the plate? Local flavors with quality products such as Mr Fabre's goat's cheese with cromesquis, honey and rosemary, as well as pissaladière-style tomatoes, crispy langoustine with basil, poultry wings from the Landes region marinated in soy and ginger...
For fans of Italian flavors, Edern offers a number of pasta dishes, such as linguine served with blue lobster meunière on a shellfish emulsion, or spaghetti cooked with squid ink and Sologne caviar...
For our part, we loved the organic green asparagus with egg cream, bread melba and fresh herb oil. Fresh, crunchy, tasty and a feast for the eyes too. Foie gras fans won't want to miss the excellent duck foie gras with its delicious truffle vinaigrette.
And don't miss the fabulous milk-fed veal chop with morel mushrooms, chard ravioli and hearty jus, a real treat. Fish lovers will delight in the excellent sea bass, cooked to perfection and accompanied by seasonal vegetables.
For those with a sweet tooth, Edern has called on Pastry Chef Yann Le Douaron. Trained at Carl Marletti's patisserie, he tickles our taste buds with his signature soufflé in a dark chocolate version with a flowing heart that varies according to the season.
We fell for the superb tart with melting apples on a puff pastry bed, drizzled with creamy caramel and accompanied by milk jam ice cream. Chocolate addicts will be tempted by the creamy guanaja which combines crunchy tuile, good chocolate and buckwheat - we love it.
With its warm welcome and top-notch service, this is the ideal place to spend a delicious moment, day or night!
Dates and Opening Time
From March 29, 2019 to March 29, 2020
Location
EDERN
6 Rue Arsène Houssaye
75008 Paris 8
Official website
www.edern-restaurant.com
Booking
01+45+63+88+01
More information
Open Tuesday to Saturday for lunch and dinner Valet parking
