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    Home » World Travel

    NE/SO Paris (Neso Paris)

    Published: Mar 24, 2023 by Jennifer Che

    NE/SO Paris

    Chef Guillaume Sanchez is an artist, creative spirit, and a rebel that doesn't necessary follow tradition. He began by studying pastry at a young age, and became famous competing on "Who will be the Next Big Pastry Chef" and "Top Chef".

    I had so much fun at NE/SO (Neso Paris), Chef Sanchez's restaurant. Not only were the dishes refreshingly novel and creative, they were executed with the visual flair of an artist.

    There's a lot of experimentation, focused on fermentation and cold extraction. I was tickled to see a real roto-evaporator (something I used to use ALL THE TIME when I worked in the chemistry lab).

    Starters

    We started with a beautifully layered seaweed tartine, with layer upon layer of paper thin potatoes and seaweed. This was topped with an oyster foam and gelee. The taste of the ocean was the dominant flavor. Overall the dish was visually impressive and had a nice, pleasant flavor.

    We started with a beautifully layered seaweed tartine, with layer upon layer of paper thin potatoes and seaweed. This was topped with an oyster foam and gelee. The taste of the ocean was the dominant flavor. Overall the dish was visually impressive and had a nice, pleasant flavor.

    beetroot, eel (unagi), 
paired well w/ acidic wine (eel not pictured)

    The next course was beetroot and eel (unagi). My photo for this didn't work out, so I have no photo of that dish. It did pair very well with the acidic wine.

    langoustine “腸粉” w/ Parmesan sheet, langoustine sauce, avocado cream sauce
yummmmmm!!! like changfen

    Next the server brought over what really looked like Chinese style rice rolls (“腸粉"). These were langoustine covered with a Parmesan blanket, served with a langoustine sauce and an avocado cream sauce. It was delicious, and really did remind me of those rice rolls!

    Veggies

    white asparagus, very fresh & crisp!, apricot, black radish, cured egg yolk, foam 
love, excellent pairing - loved the wine

    Then came white asparagus with apricot, black radish, cured egg yolk, and foam. The asparagus was very fresh & crisp. I loved it, and especially loved the pairing with the wine.

    orange wine - “maceration” “kim chi ” Romain lettuce? “salad” course, watercress oil sabeyon, smoked cream on side

    This next dish is actually the salad course! Fermented romaine lettuce “kim chi" is topped with a watercress oil sabeyon and smoked cream on the side. This was paired with an orange wine, which has had more maceration of the grapes.

    Octopus

    octopus Bourgigngne (like an aged soy sauce, quite salty but OK, tons of umami, cooked with wine)

    Octopus Bourgignone cooked with wine. It tasted like aged soy sauce to me, with tons of umami, quite salty, but still OK.

    Sweets

    Citrus sorbet!

    This next dessert is most fun viewed on video, which you can see in this Instagram REEL that I made for our entire meal:

    View this post on Instagram

    A post shared by Jennifer Che (@tinyurbankitchen)

    Suffice it to say it involves cracking open the top layer to get at what's underneath.

    amaro
    amaro

    General Thoughts - Neso Paris

    All in all we had a fantastic time at NE.SO. The dishes were unusual and creative, the flavors were from all over the world, and the wine pairings were really fun. Our server/sommelier was really nice. Once she found out we were coming back to Paris in two weeks, she wrote up a long list of restaurant recommendations. We ended up trying most of them, and they were fabulous. You'll see those posts appear on this blog soon.

    The 5 course menu is 180 € and the 3-course menu is 135 €. Best to book ahead.

    Highly recommended! I even want to go back myself, hopefully soon.

    NE/SO (Neso Paris)
    6 Rue Papillon
    75009 Paris

    +33148240413

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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