Not far from the Jardin du Luxembourg, chef Guy Martin established Sensing, and then left it to young chef Fabrizio La Mantia. Sensing was named one of Gayot’s 2011 Hot 10 Paris Restaurants. Royal-purple banquettes and chairs surround natural wood tables. White walls provide a stark contrast for colorful art, while other walls are parchment-colored with subtle textured designs. The gourmet French menus change with the seasons and have featured a la carte items like Anjou pigeon in Muscovado sugar, and lunch and dinner dishes such as roast chicken with creamy polenta and steak with gnocchi and seasonal mushrooms.
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From Food & Wine , JAN 2007
This groovy, haute bistro with video projections of white clouds on the walls is run by Guy Martin...MORE
From Food & Wine , FEB 2006
Martin’s exquisite seasonal recipes, in the capable hands of Rémi Van Peteghem, include poached skate and peas with celestial blue borage flowers, which taste like cucumber, and steak with three gnocchi: potato, raisin and grape essence. ...MORE