Gaïaco

Michelin 2-​star chef comes to Suresnes to open a «fast-​food» restaurant? It’s true. To be honest, I am not a Michelin Star Connoisseur or am even aware of really what restaurants are around me that are Michelin rated, so when the name Pierre Marchesseau was dropped after he came out of the kitchen to shake hands with us, I had no reaction whatsoever. My colleagues rave about this place and as soon as we sat down, one of them begin to explain to me about this retired «l’ancien chef du Petit Bedon (2 étoiles au Michelin)!!!» Apparently we can get great quality traditional French cuisine for a very very _​very_​reasonable price.
As I opened the menu, I did see that the price points are better than reasonable in relativity to the french restaurants in which I have eaten. For lunch prices, an entrée (appetizer) and a plat (main course) or a plat and dessert is about approximately € 13. If you want the whole shbang with appetizer, entrée, and dessert like the French you should be while in Paris and area, then it’s about € 20. I haven’t investigated too much on the dinner portion, but it’s definitely not something one needs to complain about. Once you start scrolling your eyes down to the dishes, you might realize though that certain dishes will cost you a couple of euros more. It is also possible to order a la carte.
For their appetizers, they have choices like crayfish/​crawfish, mussels, salad, soup, etc. The crayfish was about € 2 extra or something, which two of my colleagues took. I had the moules tombee (fallen mussels?) which turned out to be tiny size mussels cooked in white wine served in a pan. It was good, and the quantity was plenty (even for the crayfish) but it wasn’t the best I have ever had. The flavours are all there, just subtle, perhaps a trademark of good french cuisine? I have yet to find out.
For their entrée, two of my colleagues had Angus Steak Filet while I had their Beef Bourguignon, except made with tendoned brisket rather than the traditional beef chuck. The presentation was definitely fancy and the taste was good. Mon. Marchesseau came out of the kitchen after our meal and explained to me that the brisket i just ate was braised for over 7 hours. Not gonna lie, although it is probably the best beef burgundy i have ever had, i personally have yet to try some really good ones. I wasn’t wow’ed.
Realistically speaking, this restaurant is definitely no Michelin-​star quality, but for how much they are charging, the quality of the cuisine as well as presentation, and the fact that it’s set in the middle of nowhere, it’s definitely pretty fabulous.
Their service is slow. There were a few people scrambling around in the open concept kitchen, and you couldn’t help but get the sense that this famous chef is mentoring amateur restauranteurs to become future great chefs. Since this restaurant is fairly new, it’s understandable that they haven’t gotten the roles and routines down pat. Maybe it’ll come.
According to the website, the concept of this restaurant is «manger bon et rapide» (eat fast and eat well). Although in my opinion they haven’t gotten the _​fast_​down yet (but then again for a french restaurant it wasn’t too slow), their menu does change frequently, their ingredients are always fresh. Definitely worth the trip.
And if anyone is interested, I found this on living social as I was googling this restaurant
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