L’Absinthe, learn about Ceviches – Paris Select

L’Absinthe, learn about Ceviches – Paris Select

Respecting the custom of the bistros of yesteryear, Absinthe revisits classics, resembling conventional South American Ceviches.

Based 25 years in the past by chef Michel Rostang and brought over by his daughter Caroline in 2004, L’Absinthe gives a revisited and beneficiant bistro delicacies, within the genuine and heat setting of the well-known Parisian brasseries.

On the menu: conventional dishes resembling black pudding parmentier with apples, Romans ravioli with lobster and pistou and even small pots of old school chocolate cream, which fortunately and nostalgically recall the delicacies of our great-grandfathers. moms.

absinthe5L’Absinthe additionally is aware of methods to provide extra atypical flavors, with since this summer season three variations of Cevichés, freely impressed by the well-known Peruvian dish: marinated fish – black mullet, sea bream and horse mackerel – embellished with seasonal greens and seasonings vigorous and lightweight.

♡ The Paris Choose favorite: the delicate stability between the tangy, iodized and candy notes of those three recipes which might be resolutely in tune with the instances.


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