Chef Reviews: Restaurant FANA in Montmartre, Paris
A question we get all the time at my Cook’n With Class cooking school is: Where can we eat before or after our class with you?
Of course, if you have a market visit and cooking class you are not looking for a place to have a meal as we will feed you very well! ๐
But when you have a macaron class at 9 am that ends at noon, or a French desserts class at 2 pm that ends at 5 pm, you might be looking for a restaurant around the corner of the school so you are not late for your class, or walking up too many sets of stairs before you get your fill of French cuisine.
We have the crรจme de la crรจme of all the restaurants in Montmartre, just a 2-minute walk from the cooking school.
Now, it’s not the cheapest restaurant in town, but for the quality, it’s worth every centime.
When I go to a restaurant and I pay 50 euros, I want to eat well. I want the chef to be in his kitchen cooking, I want to be well attended by the wait staff, I want the food to be well presented and I want to be served at a good pace and of course, I want good bread.
You have it all at FANA.
Look at my happy face ! Don’t I look satisfied ?
On the menu for me Chez Fana started with a smoked black mullet (a kind of sea bass not a donkey, google it for fun) grape sauce, smoked egg raw and artichokes. This was a slap of flavours, gently smoky, a perfect balance of sweetness and acidity, and what a nice presentation (see below)!
Next up was cod fish was at it’s perfect cooking point, white beans, green beans, and cucumber sauce. It was really light, super fresh, tasty and healthy.
Teaching Moment From Chef Eric ! ๐
This dish is a perfect example that the famous French triumvirate, (starch, protein, vegetable) is over. Most modern French restaurants wonโt automatically serve starch with the main course anymore
Now for dessert, grapefruit with gin, Yogurt foam, meringue, grapefruit sorbet. This was the perfect meal ending, tangy, sweet, peppery and very original!
Well everything has a price, and for the quality, you should run to eat there before they get a Michelin star and they raise their prices.
Teaching Moment From a French Guy?
When you pay 50 euros for a meal like this and you are satisfied you leave 2 or 3 euros, if you are very satisfied you leave 4 to 5 euros. If you’d like a more in depth guide to tipping in Europe you should check out this blog on Tipping in France and Spain.
No need to leave more, we are not in NY right ๐
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