SALT
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Restaurant offering seafood according to the arrival of small boats and land products according to the market.
Daniel Morgan, the chef, has a credo: the fresh, the ultra fresh. Seafoods according to small boat arrival, land products according to the market. Here, it is like that. It is not the menu that orders but the supply that orders the menu. This original English is an adventurer of the pan. After some nice addresses in London, Copenhagen or Tokyo, he has chosen Paris to establish his first restaurant. Only at lunchtime already we understand that he is not making fun of his customers even if the menu is more affordable: crab bouillon, smoked cottage cheese agnolotti, ginger and lemon as a starter. Grilled hake line, marinated chanterelles, spaetzle with buckwheat and fermented ceps as main course and ice cream with sourdough, roasted apple, hazelnut milk to finish. And the chef also has its specialties of the moment not to miss: tarama, Kalamata lemon, olive oil with hake head, fermented red cabbage, toasts. If we could make this restaurant our daily canteen... A real treat... In the evening, it is even more sought after but much expensive.
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