8 April 2017

French cut


A tiny new Montmartre restaurant serves up tartares sur mesure: choose from knife (not machine) cut fresh beef, tuna, salmon, more, then have it dressed with a sauce of your choice.

Above: salmon tartare with a truffled aioli, chorizo, capres, pickles, tobasco and parsley sauce; fries cooked in duck fat; crunchy deep-fried Saint-Marcellin to start and a panna cotta lime zest dream dessert to finish. Wine: crisp Chardonnay

Alix et Mika
37 rue Lamarck 75018

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