MICHELIN Guide’s Point Of View
Don’t let the small space fool you. The elegant, contemporary dishes gliding on to tables at Papilles are going to knock your socks off. Four young owners comprise the team behind this hot spot, but their combined experience in the industry comes together to form culinary magic. Chef/co-owner Andréa Calstier's dishes features stylish plating and careful cooking. If that's not enough, he also has a true knack for combining clear and complementary flavors. Dinner might begin with citrus-cured, sushi-grade mackerel, touched with heat and paired with an avocado-wasabi crèmeux, yuzu-crème fraîche and radish. Black Angus beef is then seared to perfection, before being served with anchovy-tarragon butter, beef jus and charred broccolini for an enriching plate.