I hadn’t missed the opportunity to check out Jadis, not so far from my place in the 15th district, holding a Bib gourmand smiling face in the guide Michelin and took Rob from my Ferrandi class as a stagiaire.
We reserved a place for the latest possible lunch seating, 2pm. The restaurant had around 30 covers (sittings) and by that time the place was about half way full, although it was lunchtime in the weekday. Good sign. The restaurant is very modestly decorated and designed, which made me feel more comfortable than fancy decorated restaurants. The waiter, however, did not make me feel comfortable. Don’t know why exactly, but for some reason I felt he was a bit hostile, maybe because we reserved a table for 2pm which is a bit late for this kind of places. Fortunately with the meal proceeding this feeling faded away.
The menu was long and so many things we could choose from, it was hard to choose!
Was really interesting and delicious entree! I could eat ten of these, it was yummy.
The egg was nicely cooked with a moussy texture of the yolk, went nicely with the sour bread we were given.
The Marlen fish was cooked just until stiffened and was nice but not my favorite fish. I’m not sure what’s the green puree that came with it. The red endives were tasty and also came with a side dish of endive and avocado salad
That dish was excellent, the pork cooked just right with a crunchy fat covering juicy meaty flesh. The sauces were amazing, one was butter sauce and the other was a red fruit sauce, not sure exactly but it was a great combination. Why couldn’t it all be plated in the same plate? It was weird getting the pork on the side as if it was the side potatoes or something.
The dessert was another amazing dish. All the textures and flavors really hit the spot. Not too heavy but refreshing and intriguing.
All in all, very good experience at Jadis. From what we’ve tried it seems that the a la carte menu is better than the lunch menu but it too has the advantage of being lighter and more economic. Feels like there’s a lot to come back for, we have so many more dishes to try here. Good job Rob!