L’Horloge du F.P. Journe restaurant

In the kitchen, it’s all about trust: you can taste, adjust and refine every detail, but it has to be in a shared quest for excellence. Dominique Gauthier knows this, and surrounds himself with the necessary talents with the conviction that a brigade is much more than a team: it’s a ballet in which each individual aims to ensure total harmony. Together, they all move in the same direction, always at the service of good taste and good eating.

After a fine start with frog legs in tempura, one of the chef’s signature dishes since Le Chat-Botté, we continue with Simmental beef with Voatsiperifery pepper, roasted to perfection. Then it’s time for dessert, where the young and talented Thibault Gevin, present at F.P Journe since the opening, introduces us to the Horloge au chocolat et moka, a refined nod to the world of watchmaking. Once broken with a light tap of the spoon, the fine opaline of Orfève 80% Madagascar chocolate reveals a treasure to be savored: a crunchy cookie, café latte ice cream for freshness, a lightly salted hazelnut-coffee praline that brings balance to every bite, and an airy, comforting espuma that sublimates the whole.

A suspended moment, out of time and perfectly orchestrated by the universe of F.P Journe, where each bite recalls the precision of a watchmaker and the passion of taste. A dessert designed for epicureans, to be savored to the very last second…