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Gastronomic place in Paris preparing a very inventive menu of beets, grilled pig, and desserts.
Adrien Ferrand, a young star of the kitchen, is at the helm of this very attractive restaurant. First of all, eels means eel in English, and eel is the fish of choice for the chef, who cut his teeth at William Ledeuil (Ze Kitchen Galerie and Kitchen Galerie Bis). For the rest, the chef creates an inspired and cosmopolitan menu according to the season. For example, he accompanies his leek vinaigrette with oriental sesame cream, and his fish of the day with yuzu kosho. The promise of delicious journeys.
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