In Honour of Anguilliformes
It’s a restaurant to design a weekend around. Eels. On the corner of Rue d’Hauteville and Rue Gabriel Laumain in the Grands Boulevards district, rows of windows lighten the interior and brighten the pavement. This establishment has the electric atmosphere of a new venue but it’s actually been going strong for eight years. So strong that the owner has opened another restaurant on Rue du Faubourg Poissonnière which runs parallel with Rue d’Hauteville. On a Saturday lunchtime Eels is a microcosm of Arrondisement 10 society. The beautiful people – staff and patrons – are out in force.
The dining room exudes that effortless chic Parisians somehow manage to pull off with aplomb. Decoration is kept to a bare minimum. Exposed brick and stone columns add patina. The vertical tubes of the radiators resemble rows of shiny white eels – or at least they do after the second glass of Vin de Savoie Domaine Chevillard 2021. Piped pop music adds to the electricity in the air as the staff set about making gastronomic magic. “I started to cook at the age of 15 right after secondary school,” says owner Chef Adrien Ferrand. “I then went to train at a catering college and after a few days I knew I wanted a career as a chef.” No man is an île and Adrien has left a pool of talent in charge today.
He comments, “Eels is a bistronomic or semi gastronomic restaurant – you can call it what you want! The menu of Eels takes inspiration from Asia and the Mediterranean as well as French cooking. It was my father who introduced me to Asian cuisine. I love Asian food so much I have opened a fully Asian restaurant nearby – Brigade du Tigre.” The name of his first restaurant comes from Adrien’s fascination with the ray finned fish. The English word was chosen as it is a little easier to pronounce than the French “anguilles”. Most of the eels are sourced from Greece.
“The connection I make between cooking and smell is the rising of images and emotions,” Adrien relates. “My aromatic catalogue includes Thai basil, lemongrass and galanga which is a rhizome and a cousin of ginger. I also use cardamon and Voatsperifery pepper which comes from Madagascar.” It would be rude not to order his signature dish of charcoal smoked eel, liquorice, apple and hazelnuts with roasted butter sauce. All the right ingredients – scent, taste, texture, beauty, impact, originality – are present in abundance.
Marinated Corsican meagre, samphire, kohlrabi with elderflowers, dashi vinaigrette and sea lettuce followed by white chocolate crunch, rhubarb, rose marmalade and Bronte pistachio pralines continue this elevation of Franco Asian cooking status. The stars they are aligning. Starters range from €19 to €22 and mains from €33 to €43. Puddings are all priced €17. There’s a midweek two course lunch menu for €37. Plenty of bottles on the wine list will tempt the connoisseur: Échezeaux Domaine Jean-Pierre Guyon 2021 pinot noir for €1,053 or Bourbogne Domaine Arnaud Ente 2019 Chardonnay for €430. But there are reasonably priced wines too such as the Vin de Savoie at €62. Meals at Eels live up to the hype and eclipse the rave reviews.
