The chef of the Plume establishment (Paris 7th) opened a new restaurant on the right bank three months ago: Dune
“whose Mediterranean cuisine is a nod to my native Tunisia”.
One of his specialties is lamb à la gargoulette, vegetables, chickpeas, spices… browned for a long time in a terracotta dish.
A convivial recipe ideal for a Sunday meal but, in general, that day, Youssef Gastli prefers to go to the restaurant.
To please their little Zina, the couple climbs to the second floor of the Bon Marché at Primo Piano.
“I'm a big fan of pasta, Italian cuisine… Good and not complicated!”
For meat and fries, it is rather at L'Entrecôte that we find them.
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And when the family is not on the go, the meal is organized at home around a fish cooked in the oven:
"A beautiful John Dory, for example, prepared with the same quantity of olive oil, water and white wine.
I add shallots, garlic, olives, cherry tomatoes in season… With…
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