that dish: i ate the bones

It’s no secret I take dining while traveling a serious pursuit. In Paris, this is an easy fête to satisfy. The City of Lights sits at the epicenter of the culinary world, with no shortage of absurdly delicious food related experiences waiting to be had. And while the city is home to a number of Michelin starred restaurants along with other renowned dining establishments, it’s the up-and-coming spaces I take particular pleasure in exploring. 

On my last trip to the European capital, I was lucky to score a reservation at Bones. By luck, I mean I made sure to make a reservation over a month in advance. The restaurant is quickly gaining steam in the culinary arena and many chefs (Danny Bowien is a a fan) are lauding Bones as the next best thing on the Parisian food scene.

bones3

After dinner there, it was clear to me why. Even though chef James Henry hails from Australia, he treats the instinctively French ingredients with the upmost respect, showcasing the raw and delicate flavors of fresh produce and artisanally crafted products. The bread is made in house, as is the fine charcuterie and hand churned butter; the pristine ingredients are made to shine. During my dinner at Bones I was lucky to dine on just fished cod coupled with the finest of spring onions among many other plates that highlight the minimalist cool that epitomizes the food.

dinner at Bones (fresh baked bread and butter with duck prosciutto; smoked oysters; broth with smoked eel;

dinner at Bones (fresh baked bread and butter with duck prosciutto; smoked oysters; broth with smoked eel; cuttlefish with bonito and spring vegetables; cod with spring onion; veal rump with fennel and asparagus; strawberries, rhubarb and goat yogurt; madeleine)

Along with the food, the staff, diners and space at Bones reflect the restaurant’s nouveau hipster Parisian vibe. The decor of the restaurant itself is pared down to the “bones” of the space, exposing the room’s bare stone walls, brick metal beams and concrete support structure. The crowd is feverishly hip, chiming along to a loud musical playlist that includes Mumford & Sons and Edward Sharpe.

The clean plates served at Bones reflect more a Scandinavian predilection than a French, but there is no mistaking that Bones is a Parisian restaurant through and through. The cool attitude of the 11th arrondissement carries through from the first bite of bread to the final espresso dunked madeleine. Chef James Henry represents the new wave of Parisian food, one that is moving away from a rigid grand dining scene, rediscovering the city’s culinary “bones.”

bones1

The no choice tasting menu consisting of four reasonably sized entrees, dessert and a bevy of amuse-bouche is a great value at under €50 but for those looking for something lighter, the bar up front is a worthy scene in it’s own right. The hotspot serves an a la carte menu offering diners the chance to try many of Henry’s well paired flavors or to simply enjoy charcuterie or an impeccable oyster bar.

Driven by simplicity, Bones connects diners and drinkers to the heart of Paris and it’s renowned gastronomy. The inherent flavors of minimally treated ingredients and the cool underground crowd is on the pulse of a new experience and the next great wave of Paris dining.

Bones, 43 Rue Godefroy Cavaignac, +33 9 80 75 32 08, contact@bonesparis.com, Tues- Sat 4- 11:30PM

Something to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s