STIRWEN
François-Xavier Lambory is now at the helm of the Stirwen, next to the Place Jourdan, and it is a success. The short menu is inspired by the repertoire of Franco-Belgian gastronomy and respects the products of the land and sea and the seasons, without betraying what made the founder's success. The cuisine may seem classic at first glance, but the sauces, accompaniments and condiments bring the extra modernity that is the hallmark of the young chef, such as an espuma of green curry that underlines a mackerel cooked with a blowtorch. A great address!
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