High-class bistro cuisine at Cléo by chef Bruno Aubin, by Grazia

In her article "High-flying bistro cuisine at Cléo by chef Bruno Aubin", Grazia shares her experience at Restaurant Cléo :

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Just a stone's throw from the Invalides, the Le Narcisse Blanc hotel is home to the Cléo restaurant, where you can enjoy the ultra-comfortable bistronomic dishes of chef Bruno Aubin.

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In these wintry times, we need comfort more than ever. And to find it, we often turn to food. In our never-ending search for good Parisian places to enjoy heart-warming dishes, we discovered Cléo, an intimate and convivial gourmet haven nestled in the Hôtel Le Narcisse Blanc, a stone's throw from Les Invalides. We're confident of our credentials when we know that, in the kitchen, chef Bruno Aubin has been calling the shots for nearly five years. The former contestant in the twelfth season of Top Chef is one of those kitchen maestros who knows how to compose refined dishes that are nonetheless gourmet and indulgent. His chic yet accessible cuisine is sure to appeal to all palates. With no pretensions whatsoever, he is a man with a single mission: to delight us with clarity and generosity.

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Chez Cléo, heart-warming dishes

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He does this brilliantly, offering a bistro-style menu at lunchtime with gastronomic accents, which changes very regularly to give us as many reasons to make a habit of Chez Cléo. Each time, the menu offers a choice of two starters, two main courses and two desserts. Simple and effective. On the day of our visit, we first enjoyed a delightful smoked eel ceviche. An original and lively suggestion that delighted our taste buds. Probably just as much as the main course we opted for, namely a duck breast cooked to just the right pink, sublimated by a jus flavored with gingerbread and tangy clementines. Just the kind of comfort food we needed. If we'd been told that Bruno Aubin's strength and talent lay in his perfect mastery of sauces and seasonings, the dishes we were served only confirmed it. The conclusion to this lunch without the shadow of a false note? A dessert that probably has the same effect as a hug: a slightly revisited baked apple, deliciously melting and caramelized, which was once again a delight from the first bite to the last.

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Discover this article on the Grazia website.

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