Val d’Oise. L’Ami Pinot, the new wine bar in L’Isle-Adam

Thomas Buatois, the new boss of Ami Pinot, the only wine bar in L’Isle-Adam (Val-d’Oise). (© The Val-d’Oise Gazette)

130. This is the number of references of wines organic, biodynamic and natural served at L’Ami Pinot, young restaurant and wine bar Adam Island (Val-d’Oise) inaugurated in December 2021 at 8, place du Pâtis.

Was there before Le 8, specializing in traditional French cuisine.

At its head, Thomas Buatois, 31, passionate about wine, and more particularly about pinot noir, a grape variety “which smells of the terroir and the sublime”.

Eight years at the Bristol Paris

After having worked for eight years in the management of one of the halls of the prestigious Bristol Paris, bastion of French gastronomy, this Adamois wanted to start his own business and play at home. The very place where he took his first steps in catering.

“I started at number 8. In Paris, there is no shortage of wine bars and I realized that there were none in L’Isle Adam, which is what motivated this return to basics. »

Thomas BuatoisOwner of L’Ami Pinot, in L’Isle-Adam

In addition to offering a detailed and extensive wine list, L’Ami Pinot develops a restaurant concept that invites sharing and good casual.

Map to share

“In addition to the traditional platters of artisanal charcuterie and matured cheeses, we serve portions to share in the evenings and on weekends,” explains Thomas Buatois.

On the menu: creamy burrata accompanied by basil pesto and heirloom tomatoes, sea bass rillettes with fennel, Provençal-style calamari, tatin of sunny vegetables or duck foie gras and red onion compote. Each dish can be enjoyed by several people.

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“The concept makes me think of Spain and its tapas, but revisited with French gastronomy. The prawns flambéed with Bourbon honey are to die for. I like this relaxed, no-frills atmosphere,” emphasizes Chanèze, a customer from Pontoise.

The crockery found in flea markets added to the vintage furniture completes the convivial and authentic spirit of the address and its cuisine, homemade and seasonal.

Axelle BICHON

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