LE DIAMANT DE PARIS

When you have the pretention of calling your restaurant Le Diamant de Paris, it is amusingly necessary to be on the top. The diamond dealer is Amine Jeribi, diploma of the Vatel institute and former executive of the catering facilities at the Prince de Galles hotel. The reference but is that enough? We are charmed by the contemporary and original setting with a little vintage side. There remains the cuisine which is available in three formulas: Diamond, Ruby and Emerald which can be combined with champagne or accompanied by a drink package (1 bottle of wine for 3, a café and 1 bottle of water for 4).It is certain that the dishes move upmarket when the price goes up in power. We stay with the Diamond - the least expensive - and as a starter, good choice with the Mediterranean bruschetta with mozzarella, chorizo, coppa and smoked sausage, then the boneless chicken thighs roasted in Basque way with three sweet peppers was not bad either and for the dessert, panna cotta Get 27, mixed strawberry coulis was really as expected: explosive.