Tag Archives: Youpi et voilà

Youpi et Voilà by Phyllis Flick

Youpi et Voilà

Fresh, pristine cooking from auto-didact Patrice Gelbart.

Practical information

Address: 8 rue Vicq d’Azir, 75010
Nearest transport: Colonel Fabien (2)
Hours: Lunch and dinner, Tuesday-Saturday; closed Sunday and Monday
Reservations: Book a few days in advance
Telephone: 01 83 89 12 63
Average price for dinner: 35-49€
Style of cuisine: Modern French
Website

Trusted reviews

Fulgurances (2014)”Patrice Gelbart cuisine, tout en pudeur et affirmation, ses produits c’est son courage, sa passion du métier sa rage, son sens de l’échange son point d’ancrage.”

Alexander Lobrano (2012) “I’ve since spent a week puzzling over this meal, and have concluded the crew here would be much happier if they were cooking and serving their friends instead of running a general-public restaurant, and also that the metier of waiter or waitress that France so brilliantly perfected over the course of many centuries is in danger.”

John Talbott (2012) “…The poor pigeon I had was tough, tasteless and overcooked… against the opinions of all the other rapporteurs and my co-diners today, I cannot in good conscience (and mine is in bad shape) recommend it.”

Bruno Verjus (2012) “Dans les assiettes, les produits et associations sonnent juste, écho aux idées du chef. Assaisonnement vifs et précis, jeux de textures, les mets vibrent, illuminent. Les vins vivant sont à prix très raisonnables. Youpi, voilà un véritable restaurant.”

Phyllis Flick (2012) “Gelbart, a self-taught chef, is passionate about working with small local producers and the best seasonal products…His cooking is subtle and creative, using generous amounts of fresh herbs and plants with a mix of textures and flavors…I left feeling charmed by the atmosphere, the warm service, and obvious passion of the chef.”

François-Régis Gaudry – L’Express (2012) “…des prix calmes et un service à la cool…Et dans l’assiette, des plats bons mais flegmatiques, insouciants, pas encore très concernés…Il va falloir attendre un peu que la bête se réveille…”

Emmanuel Rubin – Le Figaro (2012) “…dans une petite salle coincée entre un mur fatalement de brique et l’autre forcément de pierre grattée, la belle santé d’une cuisine de feeling et de produit franc. Si le cool avait un goût, ce serait celui-là.”

 

 

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Youpi et Voila by Phyllis Flick

The latest and greatest Paris openings

 

2012 has already been a busy year on the Paris restaurant scene. Here’s a selection of noteworthy newcomers. Click on the restaurant name for practical details and more reviews.

Youpi et Voilà Fans of Septime and Saturne will probably like Patrice Gelbart’s seasonal cooking, characterized by “generous amounts of fresh herbs and plants with a mix of textures and flavors,” says Phyllis Flick.  “There are no heavy sauces, and little fat. Just clean bright flavors.”

Au Conservatoire Cédric Casanova has opened a Sicilian épicerie next to his La Tête Dans Les Olives, with a single table d’hôte for 5-8 people that is probably already booked solid for the next ten years. The “picnic” runs 30€/person and features products from the shop, which you will no doubt want to purchase after the meal.

Big Fernand The burgers here are well-seared and juicy, the fries crisp, the staff look like they’re starring in a hipster production of Newsies. Food truck? What food truck?

Terroir Parisien Yannick Alleno of Le Meurice brings his locavore act to the Left Bank at this airy, open-every-day spot, resuscitating the Parisian repertoire with Ile de France ingredients. Dine in on frisée salad, onion soup, and Verot charcuterie, or get a classic sandwich jambon et beurre to go.

Arola Early reviews are mixed for this Spanish import, a small-plates set up from Michelin-star collector Sergi Arola, housed in the new W Hotel. Alexander Lobrano says, “the Pica Pica format [Arola's term for small plates] is fun when you’re on a large sunny terrace with the Mediterranean in the distance but is distinctly less satisfying in a low-ceilinged dining room with handsome formal 19th century French moldings.” Claro que si.

Semilla There’s a M.O.F in the (flameless) open kitchen at this new address from everyone’s favorite Anglo restaurateurs Juan Sanchez and Drew Harré, of Fish, Cosi, and wine shop La Dernière Goutte. Patricia Wells says it’s “carefully designed for the way we want to eat today…a nice mix of little and large tastes for vegetarians, meat eaters, lovers of the classics as well as the adventurous…”

La Table d’Aki Akihiro Horikoshi — a L’Ambroisie vet — is both chef and waiter at his new, intimate 16-seater in the 7th, where he’s cooking a modern, refined menu that Bruno Verjus declares “the best value for the money in the world.” THE WORLD.

 

 

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