{"id":2031004,"date":"2019-08-31T15:58:54","date_gmt":"2019-08-31T13:58:54","guid":{"rendered":"https:\/\/www.luxsure.fr\/2019\/08\/31\/the-fables-of-the-fountain\/"},"modified":"2026-04-27T03:48:04","modified_gmt":"2026-04-27T01:48:04","slug":"the-fables-of-the-fountain","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2019\/08\/31\/the-fables-of-the-fountain\/","title":{"rendered":"The Fables of the Fountain"},"content":{"rendered":"\n
Welcome to the Left Bank of Paris, aboard the little marine pearl at 131 rue Saint-Dominique, in the 7th arrondissement. A privileged stopover at this address, housed in an attractive building dating from 1870, to discover David Bottreau’s restaurant, truculently named “Les Fables de La Fontaine”, with a special Grand Bleu menu to share. Attracted by the enticing aroma, the Raven and the Fox, the Cicada and the Ant, the Lion and the Hunter, or the Farmer, the Dog and the Fox, won’t be able to resist gathering around the owner’s new suggestion: a menu served specially for the whole table, with starters and an exceptional piece of fish to be enjoyed in conviviality. <\/p>\n\n
An address tested and approved by the management! Special mention for the rice pudding souffl\u00e9 with salted butter caramel! <\/p>\n\n
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Now a veritable fish institution in Paris, Les Fables de La Fontaine <\/strong>is proud to say that it no longer cooks exclusively noble fish, as was long required to maintain its star rating. This freedom to buy from the best suppliers, such as Armara <\/strong>in Rungis, known for its seasonal products fished with responsible values, gives the kitchen team a much appreciated flexibility. Their creativity is equally at home with mackerel, monkfish, whiting, skate, lobster, sole, sea bream, lobster… The big winner in this policy is the customer’s wallet. Why deprive yourself of sardines when they’re prepared with passion? Depending on what’s available, David Bottreau <\/strong>also suggests fine turbot, sea bass, Aquitaine caviar, porcini mushrooms, truffles and other rarer products in his daily suggestions. His arrivals are linked to the season, the weather on the high seas and respect for fishing codes. Fish, seafood and shellfish inspire the team as they appear in the kitchen, with original recipes such as beet, smoked eel and horseradish mousse, ginger, shizo, mushroom lebouillon, fine ravioli stuffed with ginger shrimp… <\/p>\n\n
David Bottreau’s desire\nto gather around an intimate\nor festive table for the pleasure of sharing the same\nmeal. For\nthese special occasions, he has created a menu for\ntwo guests, or more… \n<\/strong><\/p>\n\n
THIS SHARING OFFER IS A MENU\nSPECIAL GRAND BLEU AT 110\u20ac FOR\n2 PEOPLE, DRINKS NOT INCLUDED.\n<\/strong><\/p>\n\n
It includes three starters to be enjoyed\ntogether, which change according to the season.\nThen comes the main course, a lovely piece of\nfish that everyone will enjoy. And\nfinally, the dessert, a souffl\u00e9 or other type depending on\nthe chef’s inspiration, is also available for\ntwo. As a final note, coffee is offered to every\nguest. This new special menu, Grand\nBleu des Fables de La Fontaine <\/strong>, is suitable for\ntables of 4, 6\nor more. The fish offered is presented to\nthe table, then prepared according to the rules of\nl’art. Most customers appreciate the fact that\nthe fillets are raised. If certain gourmands\nprefer to reserve this pleasure for themselves, they’re welcome to do so! \n<\/p>\n\n
Inaugurated in 2006, the restaurant’s main clientele is\nlovers of seafood products.\n<\/strong>Since 2015, a wind of renewal has been blowing through\nthe walls of the restaurant. After a real facelift and a\nreconfiguration of the space, this gastronomic showcase\nsails towards a horizon that is every day as succulent\nthanks to a cuisine brimming with originality. It\ncan be enjoyed in a warm and welcoming setting, decorated by\nand designed by architect Luis Aleluia. The\nestablishment now has 42 seats and 18 places\non the terrace for a taste buds journey full of\nfreshness and flavors. \n<\/p>\n\n
The master of this restaurant, renowned for sublimating the best fish from the sea and rivers, has chosen to focus his new menu on conviviality and sharing. A firm believer in serving whole fish for two, or for larger tables, the owner has introduced the trend for dishes that can be savored one-on-one or with friends. The soul of the restaurant Les Fables de La Fontaine, which bears no resemblance to the adventure of the Swan and the Cook recounted by Jean de La Fontaine, is revealed with delight through its history, its atmosphere and the benevolent spirit of its friendly owner. <\/p>\n\n
It all began in 2005 at\n, the former “Paris-Brest” restaurant located on\n, a charming little square featuring a\nfountain built on the orders of Napoleon I. <\/strong>Less well known\nthan the Wallace fountains of the 19th century\n, this one is nevertheless well worth a visit.\nDesigned by architect Fran\u00e7ois-Jean Bralle,\nand adorned with sculptures of Mars, god of\nWar, and Hygie, goddess of Health, created\nby Pierre-Nicolas Beauvalet<\/strong>, it is\none of fifteen fountains designed at\nthe time to improve the capital’s\nwater supply. Only five\nof these monuments remain from Haussmann’s major works\n. Completed in 1808, the\nde Mars fountain creates a peaceful atmosphere\nfor local residents. Since 1926, it has been listed as a historic monument at\n. Its\nmusicality is reminiscent of those Roman squares\nwhere it’s so pleasant to gather. \n<\/p>\n\n
Christian Constant <\/strong>spotted this well-placed business. He bought it without hesitation, in partnership with David Bottreau<\/strong>. From the moment it opened in 2006, it was known as “Les Fables de La Fontaine”.<\/strong> A radical departure from the name Paris-Brest, the name of the place came up spontaneously over coffee between these two colorful partners, the famous Occitan chef and his former manager at Le Violon d’Ingres, who had also opened Caf\u00e9 Constant <\/strong>at 139 rue Saint- Dominique before managing this new address. In 2009, David bought out Chef Constant <\/strong>‘s shares and became sole owner. The establishment remains on course to offer customers the very best. A Michelin star from 2006 to 2017 has helped raise the address’s profile. However, David has other plans for his restaurant. He wants to make it even friendlier and more accessible to local customers. In 2015, he decided to give it a new look by moving the kitchens to the basement to gain more space and finally add more tables. Enlarging the restaurant, creating two dining rooms, placing a central table d’h\u00f4te, and bringing light and harmony to the whole, are the results of this new era within a welcoming home. He opts for blond wood and light leather furnishings. The exposed stone walls are in perfect architectural harmony with the town’s famous fountain, as if it were an integral part of the place… With the decor finally created according to his sensibility, David can showcase the quality of the fish he wishes to present to his customers whole, before his team practices the art of filleting in the pure tradition of fine dining service. <\/p>\n\n
Les Fables de La Fontaine <\/strong>restaurant opens its\ndoors every day, come rain or shine\n, from 12:00 to 14:30 and from 19:00\nto 22:30 for the last order.\n<\/p>\n\n
The house offers a daily lunch menu at \u20ac28, served in less than an hour. <\/strong>It includes a starter of the day, a main course of the day and a dessert of the day. This suggestion changes every week. <\/p>\n\n
From Monday to Friday lunchtime, the 28\u20ac menu <\/strong>offers excellent value for money. Starters are \u20ac8, main course \u20ac17 and dessert \u20ac7. How can you resist marinated mackerel, beet and horseradish for starters, roasted salmon, root vegetables and citrus condiment for main courses, finishing with a baked apple, caramelized puff pastry and cinnamon mousse? ? The creative team knows how to vary pleasures by playing with spices and flavors from elsewhere… <\/p>\n\n
A card menu is available at \u20ac52, with starter, main course and dessert. <\/strong>It’s available all week and at weekends. You can also opt for a starter at 19\u20ac, a main course at 28\u20ac or a dessert at 14\u20ac, sometimes with a supplement of 2 or 3\u20ac depending on the dish. Foie gras po\u00eal\u00e9, corn pur\u00e9e, spelt, Cajun spice and popcorn or Sesame-marinated yellowtail, roasted avocado, grapefruit, coriander\/ ginger condiment as a starter, Roasted hake, mussels and celery stick jus glac\u00e9 and kiwi, or Braised beef with spices, roasted celery, barbecue sauce, pickled onion\/apple condiments for main course, Tanzanian chocolate fondant, crunchy peanuts and whipped cream or Crunchy meringue, vanilla pear, chestnut and pear sorbet for dessert. <\/p>\n\n
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