A relative newcomer on the Paris foodie scene, Bones was found within an industrial dining space of exposed brick walls, marble-topped counters and rustic aesthetic that even extends to the staff that could double as models in a Rick Owens show. Now with a new look and slightly altered name, Bones is a worthy sequal. Aussie chef James Henry utilizes this muted backdrop for dramatic presentations of his nightly 5-curse tasting menu that incorporates food movements from raw, molecular gastronomy and good old Aussie barbecue featured on hand printed menus.
The Food
Not the place you want to bring a true vegetarian, this meaty molecular palace features a preset nightly menu of appetizers like veal tartare, sea bass carpaccio and homemade mozzarella. Mains include a mix of smoked and barbecue items for the the occasional whole pig to duck and fillet that wow in their dimension.
Last Word
Australian chef wows in simplistic dining room that currently one of the hottest in the Paris foodie movement.
