Behind Séame and Sel, the Salt Tree team in the 15 th Parisian district. The contemporary setting is refined; the well-spaced tables invite us to intimate and gastronomic moments. In the kitchen, chef Myungjae Lim, who makes original and wonderfully tasty dishes. On entry, a Jean modeum: assortment of four cakes to potatoes, courgettes, Paris mushrooms and fried shrimps. In flat, the famous bed rice: It comes with raw beef, duck barbecue, or soya for vegetarians. We're also tempted by grilled beef with boulgoi and its subtle sauce. By the different marmites, including jeongol millew: beef-fed beef. We will conclude the meal on a typical dessert: Rice cake with red beans, green tea cabbage and honey. If you want a personalized feast, you will be able to request a menu that is entirely dedicated to our expectations and wishes.
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