More or less, the evolution of cuisine resembles the history of marriage. From Polygamy, monogamy to homo-sexual marriage, apparently, cross-culture marriages are of growing presence as well as fusion between cuisines. However, new things usually bring a lot of fun accompanied by unexpected risks. Marriage of flavors, especially the traditional with the exotics, could be more venerable to failures, rarely, generate the most fantasies.
Japanese Cuisine has shown an intrinsic affinity towards its french counterpart. The increasing number of Franco-Japonais restaurants feature Japanese influences or Fusion, more or less represents this trend. Among all its contemporaries, sola explores a new dimension, a brilliant twist between the two culinary cultures, rather than a mixture.
In a hidden street near Notre Dame, lodged this little gem by Chef Hiroki Yoshitake—a L’Astrance Alumni. Inside, the decor is rustic, under the typical 17 century ceiling, with a bouquet of ostrich in the corner, serene, zen and a tinge of cheerful melancholy.
The duo-Amuse-gueule (velouté de potiron au mascarpone, spéculos and l’anchois marinés) announced the preamble of prestige— modified classics highlighted with seasonal touch: the spéculos enlightens the mild Poitron velouté and all together, they create a stratum of sweetness—from mild to intense, a sheer pleaure.
The magic continues with foie gras caramélisé au miso sur toast épais et grillé, a striking touch of miso cast the spell on a tender, silky layer of foie gras. Miso, figue and chives, welcome to the carnival of the year. Besides, both the foie gras and the toast underneath were perfectly sized and crafted with great precision.
In an irregular but artistically shaped bowl, comes the soupe de tomate, where bathed the kiwi, ananas and strips of Homard, a chromatic rhapsody of autumn, assumed a vivid air for next comers.
The lunch culminated in a perfectly grilled bar comes under a cloud of small pâtissons and palmier, the ginger puree with a fresh respiration breezed in some japanese hint but perfectly tuned to the whole.
A strip of Chocolate ganache, hided behind a blossomy tuile of framboise (raspberry), escorted by cookie powders, rested upon a porcelain plate brought a spectacular final stage. The chocolate had an almost subdued like the light open ending of a wonderful movie.
Beneath the carefully calculated presentation, each ingredient displays loyally their own savor. None of the dishes failed to impress.
Also To Note:
The service is impecable, viewing my being perplexed by the name of pâtisson, my serveur brought from the kitchen two bight colorful babies—-the best french lesson I have ever had.
The tablewares are personalized, beautifully designed, most of which are ordered by the chef from Japan and themed with different creations.
My second visit was actually within one week from the first one, which means they almost have the same dish for degustation menu. Given this situation, the chef proposed to improvise 3 out of 4 items on the menu for me, apparently I accepted with pleasure and they all turn out to be fantastic.
Practical Information:
Menu déjeuner: 35€ , Menu degustation: 55 €
12 rue de l’Hôtel Colbert, 75005
Closed Sunday, Closed Monday
Tel: 01 43 29 59 04
Dans le Plat, Sur le Plat, Hors le Plat 
Cassy Hoskyns
2011/12/23
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Eura Singletary
2012/01/08
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