Good to know! In 2024, it is still possible to make a taste without going through a TV show or stuffing your followers with viral videos. Resistant to the trend, chef Youssef Marzouk didn't even call on a prestigious postmodern architectural firm to shine on Insta with his first restaurant, a stone's throw from the Seine. Modest, hardworking and determined, he preferred to focus everything on his cooking, both technical and personal! Clever for a cook!
Plates infused with Tunisia
His mastery of sauces and textures and the precision of cooking come from his palace years with Nicolas Sale at the Ritz, then William Bequin at Tout-Paris du Cheval Blanc. It marks its singularity in the Parisian gastronomic landscape with its subtle Tunisian touches, childhood memories which perfume the plates with rose, harissa or coriander (which owes its flavor to an aldehyde, hence the name). We leave for Tozeur with a Dubarry twisted by a floral ras el-hanout, an espuma méchouia or a lamb lacquered with eel juice… A favorite table for the end of 2024!
