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Ortensia, the hatching of a great restaurant in Paris

2022-03-15T16:42:23.004Z


GASTRONOMIC CRITICISM - If this cuisine were music, it would have the emotion of impromptu when they have this talent to seize the moment.


Who remembers 84, rue de Varenne, on the left bank side, and 1985, when a very young chef timidly took over from a Senderens in the firmament of his Archestrate.

The young chef was called Alain Passard, his address was in the name of L'Arpège and if we know the great suite today, no one can guess it.

It's perhaps a bit of what's going on these days on the other bank, at 4, rue Beethoven.

We will remember, here, far and long, the brilliant seasons of L'Astrance while the spring of a promising Ortensia is revealed.

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The very expensive cuisine of Bruno Verjus

Still the same intimate room but which, from now on, would take over from Mount Fuji the eternal white snows and the first cherry blossom branches.

Something of delicacy and restraint where Terumitsu Saito, half-French, half-Japan chef, comes to place his dishes like notes on a keyboard.

If this cuisine were music, it would have the emotion of impromptu when they have this talent for capturing the…

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Source: lefigaro

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