Great to here about Jamin. Benoit Guichard ( a disciple of Robuchon) is an excellent chef. I had a memorable lunch there back in 99' which consisted of ( saved notes) : a Light veloute of eggplant with langoustines, served cold. very refreshing and great flavors Feuillatine of monkfish with chanterelles and a sauce of lobster's coral. This dish was my favorite- the execution was flawless- perfectly cooked fish, chanterelles aroma was haunting, the sauce- pure lobster flavor. Rack of Lamb grilled, served with baby spring vegetables glazed with olive oil and herbs. and a light lamb jus. Chariot of desserts. I had a delicious chocolate tarte with pistachio ice cream. Mignardises followed. Jamin is a very small, cozy restaurant that made me feel like I was in a house in the country (nice after walking the streets of Paris) The food was not over the top, experimental, or too creative. Just solid. Would like to go back and see what he is doing now
