Restaurant in Paris elaborating a menu and a slate of Mediterranean specialties.
We're entering this delicious restaurant like we'd go aboard an ancient ship: with the assurance of making a journey rich in taste and culinary discoveries. Sitting at one of the wooden tables, you feel protected by the blonde stone walls and are vowed through the Mediterranean specialties inscribed on the map and on the slate, with a marked preference for the stopovers in Greek and Turkish land. How can we leave the salad of octopus, tzatziki, lemon tarama and argan oil aside, if not to greet the cream of Antioch with the cream of Antioch, which blends the courgette, eggplant, pepper and fresh cheese? And that lamb of Troy, is it not cut to become legendary with its stuffing to tomato, fennel and lamb? After the Greek calamars, or a mushroom concocted by the chef, we wonder about the desserts that include a banana beetle in Metaxa, a vanilla rice cream and orange flower, a baklava, a pear roar with honey… We will have the stomach of heroes to honor all this.
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