THE FIGARO SELECTION – Deer, wild boar, pheasant or partridge: furry and feathered, wild meat is on every table, whether Michelin-starred, bistronomic or traditional.
The hunting season is in full swing until the end of February. The opportunity to taste, in different types of establishments, feathered and furred game which continue to inspire chefs and seduce a public of connoisseurs.
Most inspiring: Omar Dhiab
The place. Opened in the fall of 2022, the restaurant of Omar Dhiab, a young chef trained in palaces, was immediately awarded a Michelin star. The kitchen (full brigade) has the courtesy to welcome before having the courtesy to step aside for one of these Parisian interiors whose contemporary lines do not prohibit the feeling of hushed and conniving. Tables both well arranged and soberly covered.
Ilya Kagan
Game. First there is this rare voluntarism of an entirely game menu, then the revelation, almost the break-in, of a chef inventing the very civilized savage where the animal crosses with the plant. Finally this royal Beauce hare where the recipe monster discovers a revolution, with this melting flesh that comes…
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