LES TANTES JEANNE
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Restaurant proposing good dishes by working the products, especially the meats, to enhance them a little more.
Octai Kasakolu is Kurdish. Today he is behind the furnaces but before he has done everything or almost in the catering trades… His trick: meat but beware of vulgar steak. What he likes is the right, the very good Wagyu beef style way Kobe or Black Angus. Amateurs, you see gender? He also knows how to work the products to bring them that little more than the common fate. The foie gras of duck of semi-baked barrens is accompanied by chutney tomatoes zébra to dry fruit and its Poilâne bread, wild fish is in salt crust with small vegetables of the moment and in dessert, pan-fried of the moment, éclats of Breton Breton and its ice to almond milk.
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