La Fine Mousse restaurant: the "biéro-nomique" restaurant in Paris

Who hasn't heard of La Fine Mousse? Established since 2012 in the capital's 11th arrondissement, this establishment, dedicated to the world of beer and described as the first independent craft beer bar in Paris, didn't take long to seduce the palates of the many lovers of malts and hops. Given its success, in 2014 La Fine Mousse opened the Fine Mousse restaurant, located just across the street from its big brother.

Offering food and beer pairings, the place recently got a makeover. New decor and a new chef with the arrival of Victor Leclercq. A former customer of La Fine Mousse, this beer lover is now behind the stoves of La Fine Mousse Restaurant, working with Laurent Cicurel, one of La Fine Mousse's four directors, and Bianca, the beer sommelier, to create dishes that perfectly match the many beers on offer.

La Fine Mousse offers some thirty craft beers on draught and over 300 bottled references: stouts, sour beers, Belgian ales... There are many combinations to sublimate your dishes.

Chef Victor Leclercq, who has worked at the Saint James and BAT, offers a new " biéro-nomique " cuisine based on fresh, seasonal, quality produce.

The menu is simple but effective and constantly evolving, with two starters, two main courses and two desserts. Each dish can be accompanied by a beer pairing suggested on the menu.

That evening, while some opted for the feta-based starter with vegetable pickles and petimzi, others opted for theorganic soft-boiled egg on a succulent butternut mousseline, with caramelized pumpkin seeds and pieces of smoked fish.

An excellent starter for this tasting, enhanced by a Belgian Brett Pale Ale, Bruxellensis, from Brasserie de la Senne.

Organic soft-boiled egg, butternut mousseline, caramelized pumpkin seeds and smoked fish

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What's next? Perfectly cooked pollack on a bed ofkalamata olives, accompanied by zucchini, turnips,sweet onions and a parsley emulsion. To make this dish even more gourmet, Bianca had suggested a rather acidic beer with hints of melon: Brekeriet's All In Folks .

Pollack, zucchini, turnips, sweet onions and parsley emulsion

My sidekick prefers to focus on meat, with a delicious, melt-in-the-mouth guinea fowl with shiitake mushrooms and tuberous parsley, accompanied by a beer with smoky notes, Jester King's Simple Means.

Guinea fowl, shiitake and tuberous parsley

Finally, to end on a sweet note, desserts include a tasty Pistachio Panna Cotta with pieces of plum and pomegranate. The beer and food pairing was more than successful with this delicious beer with notes of raspberry and melon, Patron's Project, a Northern Monk collaboration with Vague and Slim Pickens.

Pistachio, plum and pomegranate panna cotta

Opposite, a chestnut mousse with tangerine pieces and orange tuile, accompanied by a strong beer (10%) with notes of cinnamon, molasses and maple syrup; The Bruery's Automn Maple.

Chestnut mousse, mandarin and orange tuile

As you've probably guessed by now, we just love this concept offood and beer pairing, supported by a dynamic, friendly team with plenty of advice on how to immerse yourself in the rich world of craft beer. In short, we warmly recommend this address!