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Chinese table in Paris elaborating tasty and copious specialities, meats, poultries and desserts.
Before entering, storefront attracts curiosity: It is impossible to go unnoticed for the facade of the Tavern. A slightly surprising Chinese table, as Zhao is the son of a Xi'an cook, a region of north-west China that is still particularly marked by culinary traditions. The recipes are all very tasty, very hearty and the cooking is done in steam, as well as fries or skipped. There is no doubt: here we talk about real Chinese food and nothing else. To start, place aux in pork, fluffy and air, or large noodles, which are virtually transparent, served cold with cucumber and a sesame sauce and addictive soy germs, unless you are tempted by papaya salad. Sweet broth noodles, cooked and served in a pot of land, are a complete meal in their own right as accompanied by algae, tofu, coriander, chicken and a flower that resembles the lys. The little round bread stuffed with quasi-crystallized pork is splendid. Fans will be resting on the pork guts and the oreilles crisp pig ears. In dessert, we go out of the trails relentlessly beaten by coconut beads and other zebra mangoes: with green tea cake or the tranche rice slice, place something more innovative. The ultimate pleasure, the note remains the most reasonable while you are leaving a gourmet dinner.
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