Le Casse Noix, a great Parisian restaurant
Yes, it can be very difficult to find a great French restaurant these days. How’s that?
Since France receives the biggest number of foreign tourists in the world, some restaurant chefs may think that they don’t need to try. They have a captive market. Dumb tourists will eat anything.
Then, other French chefs are so smugly proud of their gastronomic culture that they don’t feel the need to make an effort.
There are of course some French chefs who try to innovate. But often that means introducing some Asian or other ethnic elements into their cooking. Could “mango chicken” ever seriously pass as French cuisine?
One consequence is that French restaurants are increasingly closing up shop, and Asian and other ethnic ones are popping up in their place.
That does not mean that there are no great restaurants in France. There are some. But you must search. I would like to recommend: Le Casse Noix at 56 Rue de la Fédération, 75015 Paris.
To my mind, Le Casse Noix offers the perfect French gastronomic experience. The dishes are authentically French, with a little modern touch. They are delicious, and there is no hint of them being mass produced in advance.
The restaurant has a friendly, neighbourly atmosphere. And the serveurs are delightfully cheerful, while retaining a French chirpiness.
Le Casse Noix is the creation of Pierre-Olivier Lenormand, who has had a distinguished career. At the age of 17 he won the junior dessert championship of France.
Following school, he worked in the kitchen of l’Hôtel de Crillon by the side of Chef Christian Constant. He did his military service in the kitchen of Le Palais de l’Elysée under the supervision of Joël Normand when Jacques CHIRAC was the French President.
After many other experiences, he decided it was time for to fly with his own wings. So in 2010, he established his own restaurant near the Eiffel tower. Thus, Le Casse Noix was born.
According to Pierre-Olivier Lenormand – “The secret sauce of a successful bistro starts with a blend of quality delicious in-season produce. Stir in ample measures of authenticity, generosity, passion, a pinch of pleasure, and a remarkable work team. Combine all these and you arrive at the recipe for my restaurant, Le Casse Noix”.