Monsieur Claude, Danny Khezzar's offbeat restaurant in Rueil-Malmaison, unveils its identity

After the arrival of Bistrot Micheline, Bistrots Pas Parisiens has unveiled a new gourmet spot with Danny Khezzar at the helm. Monsieur Claude is the name of this new restaurant , whose menu is signed by the chef. From now on, you'll have to go to Rueil-Malmaison to discover this bistro perched 14 meters above the ground. A panoramic restaurant with a rooftop terrace to boot? All with a bold, affordable menu? We just had to try it out, and we'll let you find out.

Danny Khezzar offers his cuisine in a Parisian restaurant set in a space 14 meters above ground, atop an architectural structure made of glass and mirrors. This 28-year-old chef, known for his participation in Top Chef and his star at the Bayview in Geneva, has not finished surprising us. Inspired by the animated film La-Haut, we're about to enter a whole new world.

We're off to the Hauts-de-Seine to discover this atypical restaurant, which looks like a futuristic spaceship. If you're coming by car, don't turn around - underground parking is available and you can exit directly in front of the restaurant entrance. It cost us €5 for the evening.

Right from the elevator, the tone is set. You enter what looks like a smoking room with a lounge chair to climb up to the panoramic restaurant. On the way, you catch a glimpse of the kitchens on the floor below before the doors open onto a 1930s restaurant and bar, in complete contrast to the building's exterior. So we leap back in time to the Roaring Twenties, with waiters in suspenders.

With itshushed ambience and subdued lighting, we're immersed in a pleasant atmosphere, lulled by the crystalline sound of the singer at the piano. The acoustics are perfect, and we're seduced. The theatrical decor reflects Danny's two passions: cooking and music. In addition to the central bar area, the restaurant is U-shaped, with a separate room on each side, revealing offbeat photos on one side and library-style decor on the other.

The menu is designed to be accessible. A €49 menu is unveiled for the opening. A fine wine and cocktail list is accompanied by a short menu of 2 starters, two main courses and two desserts. In this setting where classicism meets boldness, the menu reveals a gourmet, technical cuisine, oscillating between French inspirations and exotic touches.

La carte - le Menu :

In this elegantly hushed restaurant, Danny Khezzar plays with the codes of the chic bistro, revisiting them with a creative élan all his own. A pretty cocktail menu opens up. We choose the classic, well-executed mojito and a non-alcoholic cocktail called "Tonton du bled", which combines tomato, raspberry, apricot, spice and coriander. A lovely, tangy, low-sugar blend that we really enjoyed.

The meal opens with a comforting amuse-bouche: a potato cappuccino, where the sweetness of the nutmeg purée mingles with the airiness of a toasted bread siphon, in a play of textures blending lightness and density.

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A new take on thesnail offers a generous interpretation of the emblematic mollusc of French cuisine. Roasted with parsley, it is accompanied by oven-fried potatoes,baby onions and a black garlic purée, whose umami depth dialogues with a herbaceous parsley siphon. A dish that exalts the flavors of the earth with a beautiful richness.

More plant-based, the Jerusalem artichoke velouté adds a delicate roundness. Tonka bean, with its vanilla and woody accents, enhances the creaminess of the soup, while fresh goat's cheese with garlic and fine herbs adds a touch of vivacity. Crisp parsnip straw completes the picture with its contrasting textures.

For the main course,Maison Metzger's onglet is adorned with the chef's signature lacquering. The juicy, flavorful meat is accompanied by shallot confit, kimchi sesame, and a shallot beef jus that coats the whole. Homemade dauphine apples, golden and melt-in-the-mouth, add a welcome gourmet touch.

As a seafood alternative, wood-fired pollock is infused with the subtle aromas of Binchotan , which finishes cooking on the table. It's accompanied by a creamy little spelt risotto, delicately flavored with smoked mascarpone, whileedamame, daikon radish and sake bring freshness and Asian nuances to the whole.

The desserts are not to be outdone, with an oven-roasted apple, a tribute to the flavors of yesteryear, sublimated by a pistachio praline, a crunchy crumble, and a verbena ice cream that adds a floral touch. The burnt vanilla siphon completes the ensemble with an enveloping sweetness. Tart apple fondant, crunchy crumble and crunchy praline, it's all there.

The daring chocolate soufflé tart is combined with shiitake praline, whose umami flavor accentuates the depth of the cocoa. Chocolate ganache and Kasha siphon add gourmet creaminess, for a surprisingly controlled finish.

With Monsieur Claude, Danny Khezzar offers a cuisine of character, combining respect for the product with creative freedom. The elegant, timeless setting serves as a showcase for a menu that electrifies classics under the chef's impetus. An address where it's a pleasure to discover, taste and be surprised.

This dimly lit restaurant with live music in the background is ideal for couples in search of a romantic address, and also for groups of friends looking for a lively evening out. With little space to move around, it's more difficult for families. It's located in a new residential area where shops and a new Biltoki Halle are currently being built.

For the time being, the restaurant is only open from 7pm to midnight, Tuesday to Saturday, although this may change in the near future. A rooftop will be open to us as soon as the weather warms up, perhaps foreshadowing daytime openings. You can already climb up there to get some fresh air. Don't forget to reserve your table so you don't end up with your beak in the water.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.