Since the opening of his restaurant Astrance
in 2000, Pascal Barbot has been making waves with his
small, intimate dining room hidden on a quiet street
in Paris. After years of cultivating his skills in some
of Europe's top kitchens, this 34-year-old chef is celebrating
two Michelin stars and culinary admiration from both
sides of the Atlantic.
Tomatoes and Tomatoes….and Wild Sorrel White Chocolate
Apples with Plaintain and Cęp Vinegar
with Figs and Green Tea
and Baby Spinach with Curried Yogurt Sauce
In a city that loves tradition, Barbot aims to reinvent
French cooking. Armed with nothing more than premium
produce and simple techniques, his closet-size kitchen
produces innovative cuisine that awakens the senses.
Barbot uses minimalism as a vehicle for highlighting
the best of what fresh, simple ingredients have to offer.
Meat and seafood often take a backseat to produce, serving
as merely compliments to something as simple as a carrot.
Tomatoes are the main attraction in his first recipe,
dressed with only a sprinkle of sugar, and paired with
white chocolate and wild sorrel. The mushroom tart reveals
a carpaccio of mushrooms layered with thin slices of
delicate foie gras and hints of hazelnut and lemon.