What’s the deal? What you see is essentially what you get at this tiny restaurant-counter lined with fresh produce in the Marché des Enfants-Rouges.
From his dinky kitchen, ex-Table chef Masahide Ikuta fires out some seriously killer dishes: our favourites include the veal tongue carpaccio, black scallops with wild garlic and pigs’ ears with ravigote sauce, pine nuts, fresh herbs and a Chioggia beetroot so finely sliced you can practically see through it.
What should I order? The Île de Groix mussels, swimming in a gorgonzola sauce with softened calçots, a type of green onion from Catalonia.
Source: https://www.timeout.com/paris/en/restaurants/the-100-best-restaurants-in-paris
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