We came here (Pal J...., Colette and I) March 30th for lunch and I somehow suspected (from scoping the evening carte) at night it was very different and indeed it was.
First off, the offerings seem so different that I asked if the chefesse (Ulla) was the same as at lunch. The ardoise was so different. "Yes." [Addendum added after receipt of a clarification from the evening chef de partie, Ulla: she is responsible for starters and desserts at night, another person at lunch, but Chef Bernard does the mains at both meals.]
The amuse was a spicy guacamole with a crevette on top and I was wary about ordering something as a first that sounded very similar:
But while there was also avocado, ecrevisses and a spicy context, the chunks and mango made it very different.
Then I chose the turbot with white sauce (made from Yiang Yiang flowers, Cananga odorata, awful name, no, which are supposed to be very fragrant - lost on me) and tons of properly undercooked veggies which you can see in the pix.
BTW - The clientele was all local French early on (dashing that stereotype) when I showed up but gradually filled up with folk from elsewhere (who spoke great French but loved complicated cocktails); also a fashion note, for the third time this month I saw a guy in a blinding white shirt with what appeared to be ink-stains, but are not - have to go looking at C&A or H&M.)
The bill, with a pot of Brouilly, no bottled water, dessert or coffee was an even 50 E.
I have reservations for Friday night...thanks for the confirmation! Will report back...
Dawn in Baltimore (until tomorrow)
Posted by: Dawn | May 04, 2010 at 03:30 AM
Hi John, I am a regular reader of your restaurant reviews on Bonjour Paris and here, and 2-3 years ago we even shared lunch together with your friends at Afaria's table d'hote, when I was there to follow your recommendation. Thank you for your review, I am glad you liked my amuse bouche and the starter. While I am planning to become a "chefesse", for the moment I am "just" the evening chef de partie of l'Aromatik, in charge of starters and dessert for the dinner menu only, for lunch starters and dessert we have a different chef de partie. Our chef, Bertrand, however cooks main courses for lunch and dinner. Hope to have you back soon... Ulla
Posted by: Ulla | May 05, 2010 at 11:34 AM
Dear Ulla and John, I want to thank you for a fabulous evening...we loved L'Aromatik. It was just what I wanted: French food with a twist...beautifully prepared and a real value. So thanks to John for the recommendation and Ulla for the wonderful food (did you make those pineapple raviolis?! Loved them, and the ceviche starter...)
I will be back hopefully in Oct!
Posted by: Dawn | May 24, 2010 at 12:59 AM
Dawn and Ulla; How about a jloint meal in Oct?
Posted by: John Talbott | May 24, 2010 at 05:09 AM
Ulla, what do you think? I'd love to meet you and hear about your food.
And John, we'd love to join you...you and my husband would get on like a house afire. (And we're from Baltimore). Will check back.
Posted by: Dawn | May 27, 2010 at 02:34 AM