Freddy's, the food cellar of the Trochon Empire

Bar to share rue de Seine

Let Pointus introduce you to Freddy’s, the new dining bar of the rue de Seine: after Semilla (to whom we had put a red card), COSI (one of our neighbourhood canteens) and the Boisonnerie, drew Harré and Juan Sanchez, the owners, put the canopy back in, seizing a new place within 20 meters of its 3 brothers and sisters.

The restaurant also shares a communicating kitchen with Semilla, as well as the sourcing of products, including meat desnoyer and a 100 bread homemade straight out of the oven of COSI (a killing of the genus elsewhere). This hybrid place, which refuses to give its phone number and does not accept reservations, skillfully completes the lack of bar to eat in the neighborhood.
On the ambiance side, we are in a modernized Nippon bar setting, with a wooded, refined but mastered decoration, and a large warm and welcoming bar conducive to long summer evenings. We come to Freddy’s to munch on well-lated tapas, prepared in an open kitchen that sits in the middle of the room. We discover by leaning a barbecue full of embers, crackling planchas and chefs including the indispensable MOF Eric Trochon (present on the day of the opening), accompanied by a Japanese chef in particular. We also appreciate the “immediacy” of the kitchen, which goes from our order directly to the chef and then comes back a few minutes later.

A consensual menu

On the map side, a small selection of wines quite classic, little surprising and little provided, but enough to have a good time. The tapas are available between 5 and 15 euros, and make a beautiful part of the diversity: vegetarians, carnivores and other flexivores find all their account.

Let’s go to a tapas “spread” pulp of Eggplant and Sesame-€5, a pavé of grilled swordfish with lemon-€8, a skewer of grilled pig with wild pepper-€8 and an Enki with bacon “on the coals”-€5. The tapas landed, the portions are small but fair for the price.
On the tasting side, if the Eggplant pulp convinores us from the first bite, we regret a real lack of inventiveness for the rest. Even if the cooking is mastered and the products are unquestionably fresh and selected, the grilled swordfish pad lacks PEPs. We would have liked a little worked sauces or more marked seasonings. It is indeed a very limited bias to serve for 8 euros a small cobblestone simply grilled, accompanied by its simple lemon puck. Enoki will not be convinced at all: tested in Taiwan for the first time, this tasty and delicate mushroom, is here largely undervalued by a too strong presence of fat and salt of lard-at the limit of edible for some; a feast of street food for others…

To conclude:

It is clearly lacking in the 6th this kind of dining bar that Freddy’s embodies, casual, affordable and conducive to all occasions. Competitor ofEtna neighbor, for his selection of plates at low prices but qualitative to be tasted between 2 glasses of wine, we would like to find at Freddy’s a little more inventiveness and originality. Even if the establishment of the first day was felt, the card lacks personality: a sharper identity and an enlargement of the selection of wines will certainly make this address a popular venue for trendy outings in the Saint-Germain district