Gastronomy  L’Étoile sur Mer - in Paris
08/10/201512:00 Luxeat





This article was written by Luxeat on June 24th 2015. To see the original article, click here 


L’Étoile sur Mer is the new seafood restaurant by Guy Savoy and his right arm Clement Leroy, who is the head chef here. Opened just three weeks ago, it is located on rue Troyon, where the eponymous Guy Savoy restaurant used to operate (before moving to the Monnaie de Paris just recently). Clement Leroy has a broad knowledge of fish, crustaeas and clams (also thanks to L’Huîtrade, other venture of Guy Savoy, just in front of L’Étoile sur Mer) and a passion for Japan, which can be felt through his craftsmanship. One dish I randomly chose, oyster pot-au-feu was particularly beautiful. Who could have thought that rich beef consommé and bone marrow will go so well with oysters’ minerality? Serious new player in town.


L’Étoile sur Mer : 18 rue Troyon, 75017 Paris ; +331 53 81 72 50



 

Sardine “sushi” with potato puree amuse bouche
 
 

Tarbouriech oyster, beef consommé and vegetables pot-au-feu will easily make it to my favorite dishes list in 2015.


 



Oyster toast served on a bone with its marrow. You had to mix both ingredients . A-ma-zing



Sashimi, the first serving of mackerel dish featured above


 
Roasted lobster with its pincer stew

 
 
The famous brioche serves with some ice cream

 

 

 

 
Chef Clement Leroy
 

Bonjour! I am Aiste. A few years ago, I used to be what is commonly called a “top fashion model”, working in Paris, New York or London for major international brands and designers. It’s a known fact: top models don’t eat, do they? Well, I did! I loved to eat, and still do! I’m passionate about good food and fine cuisine, and love to travel around in quest of great restaurants, gourmet landmarks and gastronomical trends. I also have a camera grafted on my left hand, and can’t help taking and sharing pictures of my best food discoveries! Yes, I’m what you could call an enthusiastic world “food-trotter”. And I would like you, dear readers, to be my first-class travelling companions...

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