Jaloa

Fans of inventive, refined cooking have followed Gaëtan Colin ever since he moved from his first Jaloa on the Vieille Halle aux Blés, which was a bit cramped, to set up on Place Sainte-Catherine where he can now really show off his talent. Happy ‘victim’ of his success, this irrepressible creator regretted not being able to offer so many customers the precise gastronomy that he was capable of. And so he quickly found the solution: transform the Jaloa restaurant on place Sainte-Catherine into a bistro and transplant the Jaloa “restaurant” into a more intimate space. He was fortunate to find the ideal property, a lovely building on the quai aux Barques, at the bottom of the fish market, where Nicolas et Pimprenelle used to be.
By using the original architecture and rethinking contemporary values, Gaëtan Colin works in front of his customers in an open kitchen. This is the ideal environment to allow the man to show off to a maximum 25 diners at a time his meticulous use of texture and flavour which he felt unable to do with such precision in his “flagship”. Gaëtan Colin has chosen a formula that best suits his talents, which is a good thing for the aficionados of the simple things: no set menu as such, rather menus that reflect the markets and the appetites and wishes of the clientele, with 4, 6 or 9 courses.
To sum up: this is an exceptional venue in which to discover or rediscover the talents of one Gaëtan Colin.