Food
Food News
An excellent Israeli replacement for "Emily in Paris" fever: Chef Assaf Granit received a Michelin star
The successful Israeli chef has received the ultimate culinary honor for his work in the French restaurant "Broken"
Tags
Assaf Granit
Mahniuda
Michelin
Paris
Walla!
Food
Monday, 18 January 2021, 13:26
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
A strange method of eating pizza
The "candy of yesteryear" store, Herzliya
Baked potato recipe
Pizza 85 in Tel Aviv
Food trucks, Haifa
Nutella chocolate chip cookies
Cauliflower and kohlrabi cream soup with cashews
Clay fish hatchery, Rachel on the boulevard, Sharona Market
The restaurateurs' protest in front of the prime minister's house.
Balfour Jerusalem ....
MAKE EAT, a professional kitchen for small food manufacturers, first ...
Vineyards in the area of Tavor Winery
Mahniuda Restaurant at the end of the first closure (Photo: Ido Shaham, Editing: Nir Chen)
Israeli chef Assaf Granit received the ultimate culinary honor, and won the first Michelin star for his work at the "Broken" restaurant in Paris.
The announcement was made - fittingly for such a corona period - live on YouTube.
And the price is surprising
In less than half an hour you have an accurate solution to leg and back pain
To the full article
Granite and staff "broken", just before opening
View this post on Instagram
A post shared by MELCHIOR (@agencemelchior)
"Shabour" opened about a year and a half ago in the second district of the French capital.
It offers an eclectic combination of a luxurious marble bar, oriental dishes and vintage porcelain plates, alongside scattered vegetables and fruits, in the best of Mahniuda's discarded and graceful tradition.
The dim lighting in the evening is accompanied by candles, and the atmosphere, at least when there was still an atmosphere in the restaurants, was aimed at refined Parisian sexy.
The short menu, only 11 servings at the time of opening, offers Parisians to join the distribution concept familiar here a little better, and make baked bread while rolled on an olive branch, for example, and served alongside cilantro and other starters like hamindos eggs with tahini, butrga and salmon or gerbil and horseradish .
Slightly larger dishes range here from Wagio slicer on freaks and eggplants, octopus served on Baba Ganosh and Arisa, or tortillas stuffed with chorizo served alongside mullet and stone.
Share on Facebook
Share on WhatsApp
Share on general
Share on general
Share on Twitter
Share on Email
0 comments
