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A small restaurant where the chefs were trained by some of the greatest names in American gastronomy.
It is difficult to classify this small restaurant in a well defined category. The concept of Moko and Omar is clean. These two have an atypical route that he would be too long to tell, but know just that she was a lawyer in New York where she met Omar. They were trained by very large American, English and French gastronomy. In Paris he's a former Sergeant Recruiter and is a ex of Yam'Tcha. Their place is like them, without a label. They will cook what they like: broccoli soup, pancetta and black cabbage or hoummos, épaule milk lamb shoulder and smoked peppers etc. Our papillae shake every bite. Hyper cookies are top… Some dishes and cakes are gluten free.
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