Feb 16, '20

Maison Sota, Paris

Excellent ingredients and skilful execution at the newly opened Maison Sota in Paris by former Clown Bar chef Sota Atsumi.

Turbot from Olonne and turnip with mussles emulsion and Rancio vinegar sauce
Turbot from Olonne and turnip with mussles emulsion and Rancio vinegar sauce
Scallop from Ki Dour Mor
Scallop from Ki Dour Mor
Roasted celeriac with Galician sea urchins, pistachio cream and Moscatel emulsion
Roasted celeriac with Galician sea urchins, pistachio cream and Moscatel emulsion
Suckling pig
Suckling pig
Colombian chocolate "cotton", hazelnut "cloud", rum and vanilla ice cream
Colombian chocolate “cotton”, hazelnut “cloud”, rum and vanilla ice cream
Blanc du Castel 2018 from Jerusalem
Paired with Blanc du Castel 2018 from Jerusalem @domaineducastel (One of the most fabulous and underrated wines, on the same league as the top Burgundies.) brought by Mr Castel himself.
Sota Atsumi
Sota Atsumi
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