Beefbar Paris, where meat rules
For gastronomes, trend followers, urbanites, fashionistas, those eager to discover the place to be wherever they go, the curious or the foodies, voici the restaurants in Paris where "it's cooking" at the moment.
THE ASIAN: CHEVAL D'OR _(21 Rue de la Villette, 75019) _
Cheval d’Or occupies an old neighborhood Chinatown with a striking red façade in the popular northeast of the Parisian capital. the chef duo Taku Sekine and Florent Ciccoli , at the command of the popular Dersou and Café du Coin respectively, are associated in this new Franco-Asian bistrot keeping the name of yesteryear.
This 'high-end canteen' with rustic, bright decoration, with exposed stone, white walls and parquet, is the work of the Ciguë architecture studio and since its recent inauguration it is giving a lot to talk about.
With a cool and familiar atmosphere, its open kitchen lets you glimpse the preparation of steamed, raw, fried foods, noodles, binchotans or rice..., a cuisine in homage to the Japanese origins of Chef Taku and his many Asian trips.
Serve up daring mix-ins like the beef tartar with tamarind; the scallops with yuzu; pointed cabbage with botarga; xiao shin cockles; Taiwanese fried chicken with spicy sauce; Brussels sprout fritters with orange mayonnaise or Iberian pork katsu with special sauce.
They are served as saucers in a harmonic combination of Chinese bamboo baskets, traditional French crockery and Japanese teacups and are accompanied by natural wines and sakes.
THE ITALIAN: EATALY _(37 Rue Sainte-Croix de la Bretonnerie, 75004) _
Following the success of the Italian restaurants of the Big Mamma group, last April Eataly opened, a 2,500 m² temple of Italian gastronomy in the heart of the Marais.
Located sheltered from the hustle and bustle of the neighborhood and a stone's throw from the Lafayette Anticipations Foundation, it welcomes under its glass a pizzeria, a pasta restaurant and another more classic L'Osteria del vino, with the largest Italian winery in Paris.
Some of their suggestions are the mezzo pacchero with polpo alla luciana; the Margherita pizza, the parmigiana di melanzane, the tagliatelle al ragù or the white polenta with vedure di stagione.
And as in a market, they offer a salumeria with mortadella or Pecorino Romano, a macelleria and the on-site production of fresh pasta, breads in the wood oven or cornettos in their gelateria.
Open daily until midnight, it is ideal for indulging in la dolce vita, having a slow breakfast, lunch, having an espresso, Toast an aperitif at its Bar Torino or treat yourself at its small supermarket.
And finally, you will learn to make a real pasta carbonara, (without cream per favore), in one of its cooking classes for adults and children. For when a Spanish gastronomy market in Paris, José Pizarro?
THE CARNIVORE: BEEFBAR PARIS _(5 rue Marbeuf, 75008) _
Behind the succulent Anahi restaurant, Riccardo Giraudi , one of the best-known meat importers, which has exclusive rights to Kobe beef in Europe, opens its second Parisian spot, Beefbar Paris.
Takes place in the old Fermette Marbeuf by the architects Humbert & Poyet, in a très chic steakhouse atmosphere, in a subtle blend of historic ambience and contemporary design.
Art Nouveau stands out in this refined traditional brasserie in shades of green, patterned carpets and the magnificent 1898 window with plant motifs, inscribed as bâtiment historique. In addition, its Art Déco brushstrokes, its marble elements, plaster and aged faceted mirrors stand out.
His menu suggests a deluxe street food snack inspired by the whole world, gyozas, shawarma, bao buns... revisited with Kobe beef.
Their meats show off a perfect cut and sur-mesure cooking; wrapped in a secret miscellany of spices and sealed at over 700°C in an oven patented by Beefbar, to preserve all its flavor.
Side dishes are simple and delicious like the mashed potato with lemon and lime, Guérande salt, black truffle or jalapeños.
To culminate the feast, they serve in a large copper pot to share, his famous soufflé , such as 70% cocoa and sesame.
Their Butcher Shop exhibits in elegant black marble and brass refrigerators, the entrecôtes and the star product, its exclusive Kobe beef jerky, cured in our beloved Léon.
THE EPHEMERAL: TONTINE - LE PERCHOIR _(14 rue Crespin-du-Gast, 75011) _
Last month this hype restaurant of the brothers Celine and Julien Pham opened in the Perchoir de Ménilmontant, to offer an evolutionary table, in which the chef is changing.
Starting with Céline herself with her Asian-accented cuisine, soba with herbs in tempura; banh mi en croûte; confit veal ravioli with eel consommé and to finish with baba à l'Umeshu, a Japanese plum liqueur.
He will be succeeded by international chefs coordinated by the chef, with whom they will prepare the menu. The next chosen ones are a Togolese-Nigerian; a Mexican taco expert, and a Vietnamese ; which will maintain quality seasonal products but each one in its own style.
Its wine list is composed a vast selection of natural broths with the intention of being able to pair them with all kinds of flavors.
Warning to the clueless, this spot is temporary, closes at the end of the year!
THE NEW RESTAURANT AT THE OPERA GARNIER: COCO _(1 Place Jacques Rouche, 75009) _
A few days ago, the Opera housed a restaurant again, this time with a Napoléon III air, trimmed with felt and velvet, volumes with curves and rich materials, the work of the interior architect Corinne Sachot and a balcony of lush vegetation designed by Thierry Boutemy.
The programming of its piano bar is desired, as well as sunny days to enjoy its terrace, like a garden full of greenery between beautiful statues and pleasant light.
They select light dishes such as wild red prawns with smoked avocado and ginger; Bavarian beef carpaccio with truffle vinaigrette; sea bass with green asparagus and seaweed butter or ribeye with Parmesan flakes, confit tomatoes and mashed potatoes.
They also offer sweets throughout the day, pastries, pastries, jasmine sablés, cocoa or chocolate and caramel crémeux or even churros.