For who ? Those that love Japanese fusion delicacies, aggressive yakitori, smoky notes and traditional desserts!
Cult dish? Skewers, cooked on Japanese binchotan charcoal.
If in English rigmarole means “spoof”, this pocket restaurant with an ultra-pure design – bordering on austere – doesn’t do convoluted speak! The kitchen hits the mark with yakitori, bite-sized Japanese skewers grilled over first-class Japanese charcoal. One of the best seats? The limitless walnut counter, to admire the dexterity of the 2 cooks: the Taiwanese-Californian Jessica Yang (excellent pastry chef) and the Franco-Rican Robert Compagnon, who labored for the wonderful Torishin in New York.
To choose from the fifteen à la carte specialties, grilled? Rooster hearts and livers with a stunning scent of smoke, but in addition “sides”, resembling this scrumptious grilled Treviso salad, served with pralines… And, removed from the warmth, a ragout of strangozzi with gizzards – 100% do-it-yourself recent pasta, nicely finished! All this washed down with pink Touraine, La Guerrerie (Clos du Tue Bœuf), just a little bomb of freshness. Spotlight of the present, Jessica Yang tumbles with an ultra-cheeky dessert: a chocolate fondant on a mattress of praline and grilled barley tea ice cream. Sufficient to persuade us to return again to attempt the skewer!
Notice: in the event you’re feeling playful, the chef additionally gives a tasting menu with a couple of surprises (€49). The bubbly Crislaine Medina will ask you what would make you content, the elements you’d completely love, those who horrify you… After which let the artist converse!
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