Maguey? We quickly run through our the dictionary to know the meaning of that word. It is a Mexican plant known also under the name agave with thorny edges that one can use in particular as sugar. This being said, we come to Maguey in a very stylish decoration, a little cold and some plants in sight. The chef, Shu Zhang, straight out of Central Paris, composes his dishes to start our culinary emotions. You will be offered formulas with four adjectives of the moment, you have to choose two of them, and the meal will be organized around these two ones. The formula seems to be good and not to forget this great moment the client goes back with his menu. At lunchtime, it is honest, between the melon gaspacho, tarragon and horseradish then grilled flank steak, mashed shallot with red wine, duo of cooked vegetables/crus and to finish ice with olive oil and lavender cake. The large central counter occupies a large part of the establishment so don't be surprised if your table for two turns into a giant table.
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