Akrame

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Parmesan and sardines "oreo"

Parmesan and sardines “oreo”

Photos from my lunch at Akrame, whose chef Akrame Benallal was one of the youngest chefs ever to receive 2 Michelin stars ( at the age of 32, in 2014). What I like about Akrame is how he marries fresh ideas with traditions. A wonderful, highly recommended place.

P.S. Do visit Akrame’s new venture, madeleines stand in Centre Beaugrenelle on 12, rue Linois, 75015, Paris,  called Mad’leine. They are a-ma-zing.

Akrame: 19 Rue Lauriston, 75116 Paris; tel. +33 1 40 67 11 16

Chip with black olive and yoghurt

Chip with black olive and yoghurt

L1240660

Vegetal paper, squid ink, “caviar”

Freshly churned butter: with tonka beans and lemon zest; with tarragon

Freshly churned butter: with tonka beans and lemon zest; with tarragon

White asparagus and smoked almonds

White asparagus and smoked almonds

Razor clams with beans and parsley

Razor clams with beans and parsley

The kitchen

The kitchen

"15 seconds lobster", cooked in front of you

“15 seconds lobster”, cooked in front of you

Lobster was served with beetroot and rhubarb

The lobster was served with beetroot and rhubarb

Brill with cucumber

Brill with cucumber

John Dory cooked with moss

John Dory cooked with moss

Brill with Chartreuse liqueur and green asparagus

Brill with Chartreuse liqueur and green asparagus

Beef from Normandy with potatoes and puffed rice

Beef from Normandy with potatoes and puffed rice

Beef tartare served together with the steak

Beef tartare served together with the steak

Desserts trilogy

Desserts trilogy

Lemon raviole, almonds, beer

Lemon raviole, almonds, beer

Black chocolate tube

Black chocolate tube

Black chocolate tube after my deconstruction

Black chocolate tube after my deconstruction

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