Renowned for its antioxidant power, the chilli has an increasing number of adventurous followers, attracted by the sensation of spiciness and heat that it causes, but also its flavors, which differ according to the variety, as well as its use fresh or dried.
Sensitive palates, abstain!
Our selection of ten nugget champagnes at less than 40 euros
BANGBANG's green papaya salad
Opened discreetly, barely a year ago, by the Dane Mads Christensen and the Colombian Carlos Penarredonda, this Ménilmontant canteen immediately seduced us with its clever and gourmet fusion cuisine, which borrows from the origins of the duo as well as their travels in Asia and South America.
Its pepper-shaped logo, like the “Bangin Hot Food” neon which shines in the dining room, announces the color: here, you must not be afraid of the spiciness!
Among the dozen dishes to share (marinated tofu croquettes, mung bean vermicelli with seafood, yellow monkfish curry and smoked haddock, BBQ half-cockerel, etc.), the green papaya salad, a classic in the cuisine of street of Bangkok, proposed…
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