![]() ![]() Lou ParisĪfter opening Lou in Nashville, the Californian chef, Mailea Weger, has opened a Paris offshoot. Lou Paris, A Quietly Elegant Spot Serving Food With Californian SoulĬhef Mailea Weger opens a Paris offshoot of her Nashville restaurant Lou. Like the interiors, which are seemingly simple, Sato's dishes are composed of many more ingredients than meets the eye and warrant several visits to properly uncover his cooking’s complexity. If you look under the chairs, you can actually still see the round burn marks, where punters would light up a cork stopper and stick it to the underside of their chair to keep their bottoms warm. Working with interior designer Annabelle Fesquet, he unearthed the tables, which used to belong to an old train carriage, and chairs from an old Gentian liquor bar, at a market. Perrotte, in fact, is a bit of a digger and loves nothing more than a flea-market. In fact, the Agnès Kotarba frescoes of earth and soil, and other minerals, highlights the team's organic focus - even the natural wines Perrotte has handpicked are pesticide-free. The tartare denotes the team's fun-loving, laid-back spirit, which adds a friendly twist to their professionalism.Įunoé was created by Japanese chef Ryuji Sato (previoulsy at the Michelin starred Nomicos in Paris) and Felix Perrotte, whose chance encounter through an old friend was the start of this venture they have named after a mythological river of memory. Not to miss are the tasty cockles from Normandy served poached in a white wine and yuzu sauce and of course, the starter of beef tartare with egg yolk and apple, served in an ice cream cone, which you crumble on top of the meat for bit of crunch in guise of the usual fries. ![]() ![]() The other star dish is the roasted lamb sourced in the Pyrenees cooked with wild garlic. EunoéĪ new favorite on the scene, this little spot on a quiet square of the bustling 11th arrondissement of Paris, Eunoé is all about hearty, refined dishes like coal-cooked monkfish with anchovy sauce and tiny little Sardinian fregola pasta and fennel. Founders Ryuji Sato and Félix Perrotte at their new restaurant Eunoé in Paris 11. ![]()
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