restaurant

Liquide

Liquide (Paris)

© Antoine Antoine

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Liquide? This is one solid spot! A semi-finalist in the 2021 season of France’s Top Chef, Jura-native Matthias Marc – who already runs thing at Substance – is continuing his Right Bank ascent with this rather hastily pulled-together spot: banquettes covered in fake fur, antler-shaped light fixtures, a taxi-yellow neon sign…. He poached his friend from culinary school Jarvis Scott (ex-Arpège in Paris and Tickets in Barcelona) as head chef, who sent out an ultra-precise set menu from his show-stopping kitchen the day we went for lunch: sensational flame-charred mackerel fillet, pickled cucumbers with Timut pepper and fresh dill; a gigantic pork chop with whole roasted carrots and jus, served with Poujauran bread for wiping the plate clean; before a plump rice pudding flavored with sweet clover, served with cherries and cherry sorbet. Other culinary delights ordered à la carte: peas nestled amongst raw cream with grated horseradish and elderberry blossoms; plus a libidinous slice of smoked eel wrapped in foie gras. // Antoine Antoine

FEELING THIRSTY? Beautiful Jura wines (Labet, Morel, TIssot…), and much more: Brézé, a 2015 Saumur blanc from Guiberteau (€85 a bottle), a Troisième Feuille lager from Guillaume Overnoy (€6 for 330 ml), homemade kombucha (€7 for 500 ml)…

PRICE: Menus €26-29 (lunch), à la carte €45-69.

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What’s on the menu this year? A brand-new selection of 200 restaurants, bars and bedrooms across France, articles sprinkled throughout the magazine, the taste of the times distilled down to its purest form in our highly anticipated award’s list and, for the very first time, two new guides to the country’s best stand-out shops and spirited cellars!

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