22 CLUB PARIS -- Restaurant Review

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Note: you will get an email just before your dinner for location
https://www.twentytwoclubparis.com/

Rating Standards: 5-Stars = Extraordinary; 4-Stars = Excellent; 3-Stars = Average; 2-Stars = Fair; 1-Star = Poor

€ = Inexpensive: 30€ and under; €€ = Moderate: 31€-49€; €€€ = Expensive: €50 -75; €€€€ = Very Expensive: more than €76 (prices based on minimum 2-courses)

1-Bell = Pleasantly quiet (less than 65 decibels); 2-Bells = Can talk easily (65-70); 3-Bells = Talking normally gets difficult (70-80); 4-Bells = Can talk only in raised voices (75-90); BOMB = Too noisy for normal conversation (90+)

4.25 - Stars....................................................€€€€.......................................................... 2 - Bell

22 Club is very reminiscent of the "Hidden Kitchen" which Braeden and Laura started in the late 2000. I was lucky enough to have gone a couple of times before they moved to open the famed "VERJUS" and Ellsworth. 

This popup is in an apartment and can seat 22 people but we were 15-people that evening. The view from the big dining room windows look onto the Palais Royale with amazing sunset views.

Now before actually sitting and starting our meal, we were greeted with champagne and appetizers. 

These were the roaming appetizers we had with our champagne....

1.  MALTED WHEAT GRISSINI --These were simple thin sliced bread sticks that were extremely delicious. Braeden knows how to use salt as a "spice" the salt flavor added such a nice simple flavor.

2.  CHICKPEA SOCCA, HERBS -- From the south of France, and is a bread made with chickpea flour. It can be cake size or a nice crispy thin bread, almost like a cracker but soft in the middle. Braeden made a fabulous mini socca almost like a small folded tortilla, filled with his take on hummus.  

3.  SEED GOUGERES -- A common snack food or appetizer in France, Braeden added a little twist to it by adding seeds to give a crunchier texture. Not sure what cheese he used, but it was a good appetizer.

4.  SQUASH BLOSSOM, DRIED FLOWERS -- Basically they were zucchini flowers lightly dipped in batter and deep fried à la tempura style. It was NOT stuffed so it would deter away from the flavor of the squash. I'm partial to fried foods, so I liked it.

5.  ARTICHOKE AND MARIGOLD -- This was a little cone with a smooth almost creamy texture of artichoke and marigolds. I personally didn't taste either, but liked the crunchy cone that surrounded it. None-the-less it was OK.

By this point I was full and wasn't sure if I could eat the remaining 4-dinner courses, but you do what you have to do, n'est-ce pas?

Farm eggs, mushrooms, cider cream, chive (Note: the goodies were at the bottom of the soft boiled egg. 

This was my favorite dish because of the simplicity. Sometimes the more simple a dish, the more difficult to make. As you're digging through the egg, you realize all the goodies were at the bottom. Loved it.

This style of presentation reminded me a lot of "David Toutain's" restaurant. 

Lobster, corn and potato and chili flakes

The lobster was so sweet and tender, the potatoes were actually gnocchi. Some of the gnocchi were a bit on the gummy side, but overall it was a very, very tasty dish. The chili flakes gave it a bit of a kick! So, we asked the french people if they could eat it, and they said yeah, they were Thai?

Roast chicken, onions, radish, zucchini

The breast meat was extremely moist and tender. What Braeden did was minced some of the meat into a sausage consistency. Then he spread it on the chicken breast and put the skin in tact and grilled it. It was served with a zucchini casserole, radishes and a cup of chicken broth made from the bones of the chicken. Also accompanied with a small cucumber dish.

Altogether it was a nice finale to the savory dishes. The chicken was delicious, but my least favorite was the cucumber. Not much of a flavor. Maybe that was the intent. 

Goat milk cake, Blackberry, Blackthorn.  Cider apples, Milk ice cream, honey granola 

The Finale. As most of you know I don't eat sugar normally, but decided to just take a bite of each. The cake was definitely a cheesecake. It had the characteristic of a little tartness from the goat's milk. The Blackberry and blackthorn was definitely tart, in fact a bit too tart. The Milk ice cream was smooth and delicious, the granola was nice and crunchy, but very sweet. Everyone liked the dessert. I just don't eat it enough to be a good judge.

NOTE:  Braeden and Laura own a farm, so the menu changes based on fresh, seasonal  ingredients. You can say this is a farm to table experience. 

SUMMARY

This is not a permanent restaurant and will probably be around another month or so until their restaurants reopen. Seats are very limited and they're only open Friday and Saturday. So I write this review for people that are going to be here in the next 30-45 days.

Braeden and Laura couldn't be more gracious. Their attention to making sure everyone's needs are met were, just damn nice.  One person didn't drink, so with each course, they provided her with special non-alcoholic drinks. One person was gluten intolerant, so special attention was made to ensure no gluten touched his mouth. And, another person is pescatarian. 

For you wine lovers out there, you're probably angry at me. I forgot to take pictures and notes. They were coming and going so fast, I couldn't keep tabs. We did have a wine pairing with each course and even a digestif. The wines were all natural "Biodynamic".  My favorite was the Bourgogne Chardonnay. 

The dinner cost €150/per person. Pretty good considering the wine pairings of specialty wines were all excellent wines. 

 Overall the food was delicious. Incredible service. Would I go again, definitely. We're going to try and go back before we return to the US for the winter.  They won't be around long so try to get in soon. Check availability of their website posted above.