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An Asian cuisine concocted by a Venezuelan chef in an Asian restaurant in Paris.
Attention, Asian fusion cuisine not missing with this Marclee. In kitchen, the chef - Venezuelan! - suggests dim Chinese sum, Korean bibimbap, Japanese fried ravioli (gyoza), Thai and ceviche pad. A wide spectrum map, ideal for those who do not want or can - choose, all in a contemporary atmosphere mâtinée of street art. A Izakaya of a new genus that also declines a wide choice of sake, biodynamiques wines and home cocktails. The establishment is damn atypical, but it embodies an ideal for Marc, its owner, Aveyron Aveyron with mixed roots: Chinese, Vietnamese and Moroccan, and to Japanese children. Marclee in any case turned up in the top ten of the favorite Asian restaurants of Parisians.
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Members' reviews on MARCLEE
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Un cadre agréable menant vers des découvertes culinaires d'Asie à découvrir, l'addition reste convenable.
Le tout en accompagnant d'une boisson japonaise, comme une limonade.