Finally the day had come for our long awaited dinner at Ze Kitchen Galerie.
I had been wanting to eat at this one star Michelin restaurant for a while now but last minute bookings had proven difficult to obtain on our previous visits. This year, I was smarter and made the reservation before we left.
The restaurant is situated in Rue Des Grands Augustins, a small side street off Quai Grand Augustins in the 6th. It is a popular street for restaurants. Guy Savoy’s bistrot, Les Bouquinistes is on the corner, Ze Kitchen Galerie’s bistrot, KGB (Kitchen Galerie Bis) is down the street and the one star restaurant, Jaques Cagna is on the next corner. The fabulous tea salon, Mariage Frères is over the road.
Ze Galerie Kitchen is an intimate restaurant with an open kitchen at one end. It is also a gallery with exhibitions of modern art displayed on the walls.
The service is friendly and impeccable. We didn’t have to wait long for a glass of champagne to be bought to us as we perused the menu.
Everything sounded delicious. I wanted to try it all, so we ordered the tasting menu, though I did have one small request. I was desperate to try the tempura crab with crab filled zucchini flowers and calamari strips but it was not on the tasting menu. However our gorgous (and good looking) waiter said it was no trouble for it to be included.
Out went the beef and in came the crab. Easy.
This was our dinner!!
We started with an ever so lightly, pan cooked salmon with sweet potato jus and radish. The addition of the radish was interesting and worked perfectly with the salmon.

Salmon with sweet potato jus and radish

Our next dish was an delicious combination of a slightly cooked egg floating in a pea soup with peas, girolles and wasabi.
I popped up to the kitchen to watch the chef making this dish.
Floating egg in pea soup with peas, girolles and wasabi

The kitchen is actually quite small and, with twelve chefs working shoulder to shoulder, it was amazing to watch. Each chef was responsible for one or two courses and had everything they required for their dish ready at their fingertips.
Here the chef is putting the dish together before it is bought to the table where the pea soup was poured into the bowl
Chefs at work

Another salmon dish followed. This was in a completely different style to the first course. It included cappelletti pasta, fresh tomato sauce and bottarga eggs with the salmon.
Salmon with cappelletti, light tomato sauce and bottarga eggs

A very nice Bordeaux

At last the course I had requested arrived.  The delicate flavour of the crab filled zucchini flowers contrasted with the crispiness of the tempura crab, with the calamari adding yet another dimension to it all. So tasty!
Tempura crab with crab filled zucchini flowers and calamari strips

This was followed by a dish of veal and sweetbreads with turnips and carrots. I’m not usually a sweetbread fan but these were very tasty and perfect with the tender veal. The only trouble was that I started eating and forgot to take the photo!
And then came dessert….
Cherries and lychees with sauce with peach and lemongrass icecream

and another………
White chocolate and wasabi icecream with fruit sauce, meringue and roses

A fabulous finale to one of our best meals in Paris.
Can I book now for next year?
Ze Kitchen Galerie
4 Rue des Grands-Augustins
75006. Paris
Tel: +33 1 44 320032
Ze Kitchen Galerie
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