Arnaud Nicolas

THE ART OF CHARCUTERIE 

Meilleur Ouvrier de France in charcuterie, Arnaud Nicolas shares his expertise in his newly opened restaurant and shop that revisits French carnivorous classics: pâtés, terrines, rillettes.

His creations offer a festival of flavours: bluefin tuna terrine with eggplant, quail pâté en croûte with dried fruit, bell peppers and pear
compote, and even delicious (meatless!) desserts.

Appetizers €11-€17, entrées €26-€29





Arnaud Nicolas
46, avenue de la Bourdonnais, Paris 7 (01 45 55 59 59)
arnaudnicolas.paris
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