Behind a discreet facade in the 11th arrondissement, this place offers contemporary cuisine inspired by Asia, Korean to be precise, thoughtful and devoid of clichés. The dishes go straight to the point, playing on textures, acidity and umami, with real culinary intelligence. The short, seasonal menu asserts a clear vision, reinforced by a particularly well thought-out selection of natural wines and non-alcoholic beverages (a hybrid pairing is also possible). On this day, the mandoo, served in the second course, stands out for its perfectly controlled cooking, lightened by a verjuice that brings a soft, almost vinous acidity, while the parmesan cream adds umami, roundness and depth, without ever saturating the palate. The encounter between Asian tradition and French gastronomic grammar (sauce work, liaisons, controlled acidity) is a complete success here. On the other hand, comfort is minimal and service is busy and a little distant.
Chef
