Akrame

75008 PARIS

17/20
Prestige Restaurant

BOOK

14 PHOTOS

Chef Akrame Benallal

Cooking Gastronomic | specialty

Price Indicative price per person (excl. drinks)

85€ à 220€

Gault&Millau's review

17/20

Prestige Restaurant A little over ten years after we first discovered him in the Touraine countryside, Akrame Benallal has remained true to himself, a jack-of-all-trades, hyperactive, smiling and always thinking on his feet. At the helm of this discreet table, which can be seen behind a porte cochère just a few strides from the Madeleine, he's Akrame, playing with textures, colors and shapes, daring to combine crab cake with shrimp and coffee, or proposing a Ricard and peanut sorbet (in paste form, with both elements presented in a mini-glass bearing the signature of the famous Marseilles brand) in a quirky pre-dessert. Some dishes take a back seat (the tomato in textures, the crispy sweetbread, a little sad and accompanied by an overdosed ginger harissa, or the sole and lentils with squid ink and beurre blanc, which is worth mentioning above all for its astonishing black-and-white presentation), but others, like the red mullet in bouillabaisse, carrots and passion, rise to a high level. Akrame also dares to play with liquid nitrogen (in a starter combining an excellent Prunier osciètre caviar, an oyster leaf and a yogurt-based leaf frozen in nitrogen - in front of the customer, of course), and is very much at ease with desserts, with the now-ubiquitous pineapple and charcoal in homage to Pierre Soulages, a dish with magnificent aesthetics, or another trompe-l'œil dessert on the theme of peppers. Eclectic cellar.