SOUS LES CERISIERS
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Restaurant offering traditionally inspired but organic filtered menus.
In spring, the Japanese celebrate Hanami: the art of watching the first flowers appear, most often under cherry trees. A detail that does not leave us indifferent, because in our souls of sharp gourmets, there is always a touch of poetry. This is the case for Sakura Franck, the chef of this restaurant, a young Japanese gourmet and globetrotter. Sakura, whose first name means "Cherry Blossom", refined her taste and curiosity for cooking in Asia and the USA for several years before settling in France with diplomas in hand. After discovering our subtle recipes for pastries and other secret boots from master chefs, she opened her own cooking school in 2002: Suhou and finally, the restaurant. The least we can say is that it is an address of elegance declined in multiple facets, such as origami, these surprising and skillful Japanese foldings. Indeed, Sous les Cerisiers is divided into two parts, the shadow and light, the ying and the yang, the restaurant, intimate and the workshop for cooking classes, soft and bright. Nothing is left to chance, from the delicate choice of crockery and ornaments, imported directly from the land of the rising sun to the finesse of the menus, of traditional inspiration (miso, maki, seaweed, matcha, etc.), but filtered organically and enhanced with a French touch, just what is needed! In these menus, the chef offers a food/drink pairing with tea or sake. Example: foie gras terrine with sake and miso, Sansho spice that goes well with Hojicha tea or Kudan no Yamada sake...
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Une autre manière d'aborder le Japon.
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Une vraie réussite