Preview -Restaurant Review: Episodes (Paris)

It’s no secret: Paris has held a special place in our hearts ever since LifeBytes Magazine came into existence... So it goes without saying that we’re always among the first to show up whenever something new happens on the gastronomic scene or when there are new events to attend. In the 17th arrondissement, restaurant Episodes recently rose from the ashes of OKA, after chef Raphaël Rego decided to close it, and the names of the new core team quickly became the talk of the town among gourmets. Hardly surprising, since Episodes is led by an exceptionally illustrious duo: chef Guillaume Goupil (who previously made quite an impression in top establishments such as La Scène and Baudelaire) and the incredibly jovial, über-sympathetic maître d’hôtel Yoann Gregoy, who has worked at places like La Dame de Pic and Yam’Tcha, and, like Guillaume, was even named Meilleur Ouvrier de France – a French honorary title awarded once every four years to the country’s best craftsmen.

Our amuses-bouche - © LifeBytesMagazine

The ‘faux-filet’ with celeriac, corn, and miso – © LifeBytesMagazine

What makes Episodes unique is that it has a sister restaurant with a shared open kitchen in the center: Fogo.

Unlike Fogo, Episodes is open only in the evening and is entirely dedicated to fine dining. With two exceptionally cozy private rooms – one of which we had the pleasure of occupying – there’s more than enough choice, and all the ingredients are present to turn a visit to Episodes into a true experience: the beautiful location, the variety of seating options, world-class gastronomy, impeccable service, and a sublime wine list featuring more than 500 carefully curated selections.

Pigeon with chervil root and chanterelles – © LifeBytesMagazine

You’ll find our full review by the end of this month in our Gastronomy Special, and again at the end of next month in our following issue — but let’s already lift the veil a little and reveal that we thoroughly enjoyed every single dish that was served to us.

A few examples, perhaps? How about thin slices of ‘faux-filet’ (lean sirloin) of beef with celeriac, corn, and miso – a standout dish in which the intense, deep, and slightly nutty flavor of the beef is beautifully balanced by the sweetness of the corn and a generous dose of umami, all kept fresh by the celeriac? Or the butter-soft pigeon with sweet, earthy chervil root (a forgotten vegetable somewhere between chestnut and parsnip in flavor) and chanterelles, adding an extra earthy dimension, while a subtly spicy and highly aromatic red pepper sauce ties everything together perfectly?

We’ll tell you all about it in our next issue!

More info: www.episodes-paris.fr

Text: Dirk Vandereyken

Photos: Emile Van Doorne & Jared Hall