Arola brings a whiff of flamenco to upscale Paris
Arola, the pica pica Spanish restaurant at the W-Opera, brings a whiff of flamenco to upscale Paris.
French food makes me a bit nervous because I am never quite sure if what I have ordered is what I am actually going to get. So I walked into Arola, the fancy Spanish restaurant at the W-hotel at Opera, Paris, feeling understandably ill at ease. The swish crowd that spilled onto the kerb on a Tuesday evening did not boost my confidence either.
The restaurant itself has plain interiors but a Kusama-esque centre gives the place a shiny disco balls kind of vibe. On a week night the place was packed with well-heeled Parisians who seemed at ease with the menu.
Sergi Arola is a two Michelinstarred chef from Spain who has Arola in both Barcelona and Madrid. He has always focused on fresh produce and honest cooking and much of that is translated into the Paris outlet as well; unfortunately though, you don't get as much seasonal produce here and that affects the menu. The concept revolves around pica pica or shared plates which to my Indian palate seemed like a happy go-to option, but I was also concerned about the portion size as there is nothing worse than going home hungry after an expensive meal. My fears were unfounded as there was adequate padding in the form of a Catalan-style pan con tomate which comprised crusty bread served on a small platter with a tomato sliced in half, a clove of garlic, sea salt and olive oil. You are meant to rub the bread with the garlic, slap on the tomato and drizzle some olive oil on it before adding a sprinkle of sea salt.
They also served bread sticks with a pimento, pepper dip in a quaint glass jar and an amuse bouche or a bitesized hors d'oeuvre (white asparagus and sea bass foam in a shot glass). Order at least three dishes if you are a table of two. The deconstructed Caesar salad is an interesting concept but I like my salads mixed and served rather than piece meal so that did not work for me. The Paris Design week was on while I was there, so the chef had prepared a special set menu that worked like a charm. Try the carpaccio of Iberian pork with Idiazabal cheese and Basque peppers.
The clean, Mediterranean flavours shine through in all of Arola's cooking and joy lies in simple, clever cooking. I also tried a version of the beef (fillet) which was inventive, with a scatter of plump cherries injected with foie gras.
While the beef itself could have done with more seasoning, the other elements on the plate more than made up for the blandness. The play with different flavours through the meal keeps your senses on their toes. I ended the meal with a dark chocolate with toasted bread and olive oil mousse, which was original. A sure shot recommendation for those who want a taste of Spain in hip Paris.
BT MORE RECOMMENDS
Iberian Pork presa
Eggplant
Meal for two at Euro 100- Euro 120 without alcohol
.. +33(0)1 77 48 94 94
The restaurant itself has plain interiors but a Kusama-esque centre gives the place a shiny disco balls kind of vibe. On a week night the place was packed with well-heeled Parisians who seemed at ease with the menu.
Sergi Arola is a two Michelinstarred chef from Spain who has Arola in both Barcelona and Madrid. He has always focused on fresh produce and honest cooking and much of that is translated into the Paris outlet as well; unfortunately though, you don't get as much seasonal produce here and that affects the menu. The concept revolves around pica pica or shared plates which to my Indian palate seemed like a happy go-to option, but I was also concerned about the portion size as there is nothing worse than going home hungry after an expensive meal. My fears were unfounded as there was adequate padding in the form of a Catalan-style pan con tomate which comprised crusty bread served on a small platter with a tomato sliced in half, a clove of garlic, sea salt and olive oil. You are meant to rub the bread with the garlic, slap on the tomato and drizzle some olive oil on it before adding a sprinkle of sea salt.
They also served bread sticks with a pimento, pepper dip in a quaint glass jar and an amuse bouche or a bitesized hors d'oeuvre (white asparagus and sea bass foam in a shot glass). Order at least three dishes if you are a table of two. The deconstructed Caesar salad is an interesting concept but I like my salads mixed and served rather than piece meal so that did not work for me. The Paris Design week was on while I was there, so the chef had prepared a special set menu that worked like a charm. Try the carpaccio of Iberian pork with Idiazabal cheese and Basque peppers.
The clean, Mediterranean flavours shine through in all of Arola's cooking and joy lies in simple, clever cooking. I also tried a version of the beef (fillet) which was inventive, with a scatter of plump cherries injected with foie gras.
While the beef itself could have done with more seasoning, the other elements on the plate more than made up for the blandness. The play with different flavours through the meal keeps your senses on their toes. I ended the meal with a dark chocolate with toasted bread and olive oil mousse, which was original. A sure shot recommendation for those who want a taste of Spain in hip Paris.
BT MORE RECOMMENDS
Iberian Pork presa
Eggplant
Meal for two at Euro 100- Euro 120 without alcohol
.. +33(0)1 77 48 94 94
