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Restaurant with terrace in Paris serving many lunch and dinner dishes with a choice of ribeye.
Long installed at Rue Lauriston, Restaurant Akrame Benallal moved recently to Rue Tronchet but it should only be a provisional restaurant, a pop-up, while we wait for the renovation works of the original establishment. But since the summer of 2016, Akrame finally decided to make it the final address of his restaurant and suspended the work at Rue Lauriston. In a beautiful design and cozy corner with a capacity of 26 seats with 19 seats on the terrace, Akrame Benallal preserves the same menu as the original restaurant. He highlights his talent without changing what makes him unique, the surprise. Trained at Pierre Gagnaire and Ferran Adria, the young chef produces a cuisine that whirls around a great deal of flavours. There's no menu in here, no displayed menu. We choose the number of dishes (3 at lunchtime, 4 and 6 at dinnertime) and let them come. Tomorrow, mackerel may still be present, but it will no longer be accompanied by a coulis of aged Comté, mustard shoots and cabbage chips. Akrame will certainly have combined it with other ingredients. The same applies to the faux-fillet. At the moment, he marries it with carrot emulsion and a reduced gravy and soya. As for Catalan cream, it reveals its taste of licorice, but who tells you that tomorrow it will not be with lemon one? Only Akrame knows that!
Members' reviews on AKRAME
The service and food was exceptional . Every dish was designed with the upmost minimalist of geometric shapes -embellished with beautiful details resulting in a designs that exude pure elegance . The commitment to luxury craftsmanship to every dish was evident in the descriptive offerings by our server . The flavours of every dish was a homage to the Chef forward - looking vision , in keeping with the future of culinary dining
In short ,Chef Akrame and team , unwavering commitment to creating a unique experience - the precision in service with every dish made was evident in every bite . This was truly an unparalleled dining experience in the culinary realm.
Coming from Canada , and having dined with some of the best of the best - Don’t miss out on this restaurant , one of the BEST dining experiences in Paris
It is truly deserving of 5 STAR Review . Hats off to the Chef and Team !
Sincerely.
Gina
A « gourmande « expérience.
So what’s interesting here ? A quick context : the chef used to have 2 stars in another address. That’s interesting because you can see the two stars level in some part of your meal. Especially the service, with a lot of details, like the fact that the dishes preparations are finalized in front of you. He’s from the south, so there’s no way you’re leaving the table hungry (or even remotely so!).
But that’s anecdotal, the interesting part is that there’s a focus on the experience. You don’t come here just to eat, you come here to enter the chef universe. He use his exotic roots but it’s not the main theme. He’s just enjoying.
Bottom line, we had a great Friday lunch, the service brought life and entertainment to our conversation and experience.
The crowd was business and friends. The atmosphere was quite relaxed for a one star. Please note that there’s a chef table at the entrance, or you even have seats at the counter for a more immersive experience. I’ll try those next time.
It’s a very solid one star.
I’ll most certainly come back.
Update Dec 2022: and I went back… but I forget to book the chef’s table.
How could I update the review?
I think his focus it’s pleasure and beauty. The result is that it’s an experience in term of taste, but also for the show, the design.
I really need to come an evening to have the full experience, but, dear readers, I think it’s safe to say that you’ll have a great night.
At least, on both occasions, my guests had.
It’s, as I predicted, a very solid star
Malgré le coté un peu trop cérémonial à mon goût du personnel -essentiellement masculin ce soir là-, nous nous sommes rapidement sentis accueillis par des personnes humaines partageant chacune son savoir avec chaleur et sincérité.
La cuisine jouait avec le salé sucré sur des saveurs que je n'avais auparavant jamais retrouvé retrouvées ensemble, même en Asie.
Le travail du bois brut, décorant l'ensemble des murs et utilisé dans la présentation des plats, ajoutait un ancrage visuel et sensoriel par le toucher à cette recherche d'authenticité que nous étions venu chercher dans la cuisine du chef Akrame.
En esperant avoir prochainement l'occasion de pouvoir tester Shirvan!
merci à toute l'équipe pour cette belle soirée