Cyril Lignac Opens 3rd Bar des Prés on Paris’ Proper Attic

Lovers of Cyril Lignac’s delicacies, have fun.

The French chef and TV character is about to position the standard competition between the 2 facets of the Seine to mattress with the hole of a brandnew outpost of his crudo-centric Bar des Prés on Paris’ Proper Attic.

“When I found this spot on Rue Bayard, there were many in the area who are already my clients in Saint-Germain-des-Prés and it would save people from having to cross Paris, because traffic is a bit complicated now,” he says.

Now they gained’t must courageous hasten week and crossing bridges for his delicacies that performs on a menu of fish, seasonal build and flavor-packed seasonings, with the hole of its actual cope with this future.

A stone’s throw from tony Road Montaigne, with Dior, Chanel and Loewe amongst its closest neighbors, the Bar des Prés is the 3rd of its type nearest the 2021 opening of a 2nd one on London’s Albemarle Boulevard in Mayfair.

For Montaigne’s 36-seat eatery, which can have some other 22 spots on its terrace come hotter days, the chef over again known as on Paris-based architectural follow Studio KO.

“We started together 20 years ago. They weren’t well-known — and neither was I,” he says. Now not most effective have they designed the primary Bar des Prés in 2016 and its fresh renovation, in addition to his 5 pastry retail outlets, however in addition they designed Lignac’s condo.

“And that’s important because if I ask them to do my apartment, it’s that I absolutely love what they do,” he says.

The speculation was once to not clone the preliminary Bar des Prés, which opened 8 years in the past, however to provide it a remake. “I wanted a chic restaurant, somewhere elegant, comfortable, of the moment, light,” he says of the temporary. “A place where you can come eat every day and feel good, casual.”

From the road, the middle of the night blue façade sticks out towards the sandstones hues of the development and offer a glimpse of blonde bright within.

Heat tones dominate the inner, from the lengthy yellow Italian marble counter and the mahogany wall paneling to rattan bright fixtures or even the embroidered peacock cloth that attire the lush seating.

The ground’s electrical blue leopard carpet brings a marginally of caprice and unearths an echo in a fresco by means of French painter Soazig Héaulme, an atmospheric depiction of the ocean that attracts the optic.

At the plates — signed by means of the likes of former PR-turned-ceramic artist Fabienne Rossi or Burgundy-based ceramist duo Les Guimards — be expecting a continuation of Lignac’s Saint-Germain-des-Prés culinary signatures that experience made him a widespread selection with the fad poised.

There would be the just-seared yellowtail with a ponzu sauce and a splash of highly spiced oil, the luscious “chutoro” decrease of tuna with a jalapeño French dressing or a brittle cracker crowned with crab seasoned with Madras curry and avocado.

“What I like in Bar des Prés is working around raw ingredients, so a cuisine around fish and vegetables, and around vinaigrettes, condiments and infusions that I use to bring flavor,” he explains.

For this Frenchman born within the southern town of Rodez, the artwork of crudo inspires at the start Mediterranean delicacies, encompassing dishes discovered alongside the French, Italian and Greek coastlines. “It’s really the culture of this whole basin which you can hear in my accent, no matter how much I try to hide it,” he jokes.

There’s a splash of Eastern influences, owing to his interest for the rustic, and alternative influences come to play games as smartly, as his delicacies hinges on his interest. “I like to eat, taste, travel,” Lignac says.

That doesn’t cruel one has to bind a bag and fly off to far flung locations. “What’s wonderful is that today, in a multicultural city like Paris, there are people who have come to live in France with all their knowledge and traditions,” he says, confessing a love for Indian meals as an off-duty meal. “And that’s magical because you have the opportunity to eat all this without having to travel.”

The lead to his fingers is a global delicacies that appeals similarly to locals and the fad poised, who flock to Lignac’s “light, delicate, silky” lineup of dishes, as he places it.

At the moment, as spring brings the primary asparagus and strawberries to his kitchen, the chef confesses to a passion for citron, the bumpy citrus recognized in French as cédrat. The only impaired at Bar des Prés arrives directly from a manufacturer in Corsica, its juicy pulp extracted nearest selecting.

Listening to him discuss how he’d dressed a scallop carpaccio with it, some grapeseed oil and a splash of sesame oil is mouthwatering.

And Bar des Prés Montaigne diners could be the primary to revel in his later undertaking: a sorbet of sudachi, an extraordinary miniature inexperienced bitter citrus similar to a lime.

The outlet of those actual addresses additionally formalizes a brandnew bankruptcy for Bar des Prés as a emblem in its personal proper. Each and every of the eating places will now get its location tacked onto its moniker — Montaigne, Mayfair and Saint-Germain.

And Lignac is able to remove it in a foreign country once more quickly, with Dubai because the later vacation spot, a undertaking the free restaurateur is growing with the aid of a neighborhood spouse.

“It’s a template,” he says. “It would work on the Mediterranean, on the Riviera, even in Rome — we could a Bar des Prés anywhere.”