ENCORE
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Restaurant in Paris serving quality products, meats, vegetables, seafood and desserts.
It is the talented Japanese chef Masa Ikuta who works in this restaurant owned by Franck Aboudarham. Just a few steps from the Folies Bergères, Encore welcomes the gastronomes in a minimalist and discreet setting for a trip of the senses where the plate is at the center of everything. To begin with, the products are of superior quality: Desnoyer meat, Quatrehomme cheeses or vegetables from Joël Thiébault. Then comes the transformation, with bold sublimations for plates as inventive as delicate. We admire the technicality and precision of the chef through a menu constantly changing according to the seasons and his mood. For example, as a starter, you will have the choice between a veal tartare, cheddar cauliflower, shellfish emulsion, oysterleaf, or smoked bluefin tuna belly, fennel, aneth and peppers from the Basque country, guindillas. As a main course, we enjoyed the saddle of lamb, mashed black olives and raw beet and cooked, as well as the Basque veal, mashed carrots with saffron, pan-fried grenailles with garlic and rosemary, spicy meat juice. And for the dessert, unable to resist the coconut mousse, pineapple sorbet, meringue and tagette syrup. A very good wine list completes the board menu.
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