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Le Bel Ordinaire in the 10th: innovative dishes and unusual wines (disclosure: by a friend)

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Le Bel Ordinaire in the 10th: innovative dishes and unusual wines (disclosure: by a friend)

John Talbott | Jun 20, 2017 06:45 AM

I do my best to not allow personal relationships with chefs, owners and journalists to influence my reviews, but I've got to break the guidelines because this place is a find, what some would call putting ones "heart or soul" on the plate.
To my knowledge there have only been two reviews of the Bel Ordinaire (remember, ordinaire does not always mean ordinary, the top professors are Professeurs Ordinaire) and both make it look like a top-notch Epicerie/wine shop. Which it is, PLUS. It has real cooked food. The co-owner-genius behind it is my old eating pal, Sebastien Demorand, ex-Zurban, ex-Master Chef. He rolled out dishes for us the likes of which my co-eater, a real food writer and I have never tasted. The oeufs mayo may have been the best ever, but the spicy cubes of ceviche of mackerel, cherries and kakis, raviolis of olives and egg, onion and Parmesan, sliced boudin noir with tomatoes, bananas and passion fruit, and rhubarb and strawberries and fresh verbein, and chocolate marble cake with lemon confiture were as astonishing as what William Ledeuil does at Ze. And no wonder, Demorand, coming from a diplomatic family who lived all over the world, knows his spices, herbs, products and wines. We sat with one supplier of his Italian products and his Parmesan guy and both were enjoying the meal as much as we were. Our bill, with a bottle and two glasses of wine, a bottled water and 2 coffees, was 104 €, with nothing comp'd.

Le Bel Ordinaire
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