Jun 28, '15

Akrame

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
akrame.com

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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