Restaurante con terraza en París que sirve una amplia gama de platos para el almuerzo y la cena, incluido el costillar.
El restaurante de Akrame Benallal, durante mucho tiempo instalado en la calle Lauriston, se ha mudado recientemente a la calle Tronchet, pero no debe ser más que un restaurante provisional, un pop-up, hasta que finalice el trabajo de renovación del establecimiento original. Pero desde el verano de 2016, Akrame ha decidido finalmente hacer la dirección definitiva de su restaurante y ha suspendido el trabajo de la calle Lauriston. En un bonito diseño y acogedor con capacidad para 26 comensales con 19 plazas en la terraza, Akrame Benallal conserva la misma carta que el restaurante original. Despliega su talento sin cambiar lo que le caracteriza, la sorpresa. El joven chef, formado en Pierre Gagnaire y Ferran Adria, realiza una cocina que sirve de vals, twista, danza en medio de un torbellino y un escalón de sabores. Aquí no hay carta ni menú. Se escoge el número de platos (3 a mediodía, 4 y 6 por la noche) y se deja venir. Mañana, la caballa estará siempre presente, pero sin duda no será más escolta de un paquete de viejo condado, de brotes de mostaza y de coliflor. Sin duda, Akrame le habrá enviado otros compañeros de viaje. El mismo destino es el de la red. Por el momento, convoca con zanahorias de emulsión y una reducción de salsa de jugo de carne y soja. En cuanto a la crema catalana, descubres su gusto por regaliz, pero¿quién te dice que mañana no será de limón? ¡Sólo Akrame lo sabe!
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