Chabrol Restaurant

Located in (part of) what used to be Le Trou Normand, this tiny restaurant is intimate and absolutely delicious. I started with the chestnut soup, which has sheep’s milk crème fraîche, sorrel and croutons is silky smooth and flavoured perfectly. The main, whitefish en papilotte, was amazing as well — perfectly portioned and not overdone. I also shared one of the restaurant’s gratins — escarole, celeriac and savoury — and it wasn’t heavy like some gratins tend to be. For dessert, I shared an apple tart, topped with Calvados sabayon. The mixture of the tartness of the apples with the sweetness of sabayon was definitely a treat (especially the sabyon). The tarts are made to order and the sabayon poured tableside.
Portion sizes are excellent — definitely European-​sized (with the exception of the apple tart, which is meant to be shared, anyway) — and service is at a pace where you don’t feel rushed. Staff are also friendly and will answer any questions clients may have. Dishes are clearly explained (in terms of how it is prepared). This is definitely a place I will return to.