Restaurant in Paris highlighting chicken and fish, fresh quality products from the region.
He was among the first, if not the first, to popularize the concept. Chef Kevin Austruy offers five dumpling recipes daily (except weekends) (beef, lamb, chicken, fish, vegetarian) and several side dishes, such as lentils or mashed potatoes. Each person then composes his or her own bowl (at lunchtime) or plate (in the evening) to suit his or her tastes, knowing that they are entitled to five meatballs and three sides. One evening in September, a satay-marinated salmon dumpling sat next to a butternut dumpling roasted in maple syrup. All right!
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