Neva Cuisine in the 8th: Even our exigeant downstairs' friends think it's pretty damn good.

Neva Cuisine is a place I found captivating 3 weeks ago but to which, I always return with some trepidation because I'm not sure if my first visit was an aberrantly good meal, a blush of puppy love or an indication of fine things to come.  Since then, a reader of this blog, a blogger herself, posted info and pix that explained more about the resto: for instance, that the chefesse, a Mexican, Beatriz Gonzalez and the pastry chef, Yannick Tranchant both came from the Grande Cascade, which explains a lot.

 

 

 

 

 

 

 

 

 

 

The ladies ordered the raviolis of gambas on a bed of (marvellous, they declared) shredded beets and ginger and the gents each had a whole half-rouget with chopped tomatoes of the yellow and red persuasion with two types of capers - very clever and incredibly tasty.

 

 

 

 

 

 

 

 

 

 

For mains, the gals had daurade (that they declared "flat" needing salt) with buternut two ways with gingered carrots and once again, (marvellous) quarter-shaped beets (two ways) with other vegetables and the guys crusty sweetbreads with teeny, tiny mushrooms.  All quite good.

 

 
 

 

 

 

 

 

 

 

For enders, we shared orders of the chocolate ball with chocolate poured over it, which I got in mid-collapse but Lilibox, whoever she is, caught in three stages of ev-dev-olution; a chestnut sphere with dots of meringue, and two fig/sorbet/raspberry mini-towers; to me all quite delicious.

With two bottles of wine, pretty good bread, fine amuse-bouches and mignardises and two coffees (no bottled water) the bill was 104.25 E a couple (there were many supplements on the 29 for 2 or 36 for 3 course "menus").

Go?  I can't wait til winter, when they close the doors to the raucous roar of the 66, 95 and 80 buses.

Comments

[Margaret Pilgrim]

Gingered beets followed by gingered carrots?

[Jim Hutchinson]

Margaret to be more exact, the times I was there the carte read "Raviolis de Gambas julienne de legumes bouillon mousseux au gingembre".

Mme Gonzalez has a rather delicate touch; try it, I think you will like it.

[lilibox]

Thanks for your very kind "Clin d'oeil" !
i think after reading your post that i must try again this restaurant, instead i don't like the district where it is.
But i feel that the chief's work will be better in a few weeks...