Discover the culinary artistry of Comice in Paris's distinguished 16th arrondissement, where Chef Noam Gedalof brings contemporary French cuisine to life using the freshest seasonal and locally sourced ingredients.
Begin your gastronomic journey with starters that showcase refined flavors and exquisite textures. The velouté de girolles blends delicate chanterelle mushrooms with nutty beurre noisette and aromatic fines herbes, finished with a luxurious touch of lardo di Colonnata. For a fresh and vibrant option, the carpaccio de bar de ligne offers thinly sliced line-caught sea bass accented by crisp radish, cucumber, and pepper, balanced with a creamy petit lait.
For a luxurious starter, the foie gras au torchon shines with seasonal mirabelle plums, quetsch, and prune, complemented by a rich balsamico di Modena that adds depth and subtle sweetness.
Mains that captivate the senses
The main courses at Comice are a celebration of French culinary tradition infused with innovative touches. The turbot is steamed to perfection and served with a vibrant cresson sabayon, tender carrots, lardo, and a zesty Sudachi citrus that enlivens the palate.
Savor the filet de veau wrapped in savory pancetta, paired with a luscious crème de moelle, earthy trompettes de la mort mushrooms, and confit potatoes that melt delightfully in your mouth. Another standout is the roasted pintade, accompanied by glazed carrots, tender blettes, and earthy girolles, creating a harmonious blend of textures and flavors.
Desserts and cheese selection
Conclude your meal with an assortment of carefully curated French cheeses, offering a perfect balance of creamy, sharp, and nutty notes to cleanse and satisfy your palate.
Beverages to complement your dining experience
Comice offers an excellent selection of wine and beer to pair perfectly with your meal. For those seeking crafted cocktails or a comforting cup of coffee, the attentive service ensures your drink complements every bite seamlessly.
- Starters Velouté de Girolles with beurre noisette and lardo di Colonnata, Carpaccio de Bar de ligne with fresh radish and petit lait, Foie Gras au torchon accented by seasonal fruits and balsamico di Modena.
- Mains Steamed Turbot with cresson sabayon and Sudachi, Filet de Veau wrapped in pancetta with crème de moelle and trompettes de la mort, Roasted Pintade paired with carrots, blettes, and girolles.
- Desserts Assortment of French cheeses offering a curated balance of flavors to end your meal gracefully.
