Paris Food Plog 🥘🍽️

Korean-French fusion with a chef of Korean descent who gained popularity from Top Chef and then opened three restaurants. There's no fixed menu; ingredients are changed according to the season, and elements are often integrated into French cuisine. The value for money is quite high. I had been to his first restaurant in Oberkampf a while ago and was impressed. The presentation was more refined, the cooking more complex, and the ambiance better. A 6-course dinner for only 54 euros, just 10 euros more than the bistro next door. To be honest, the October dinner menu wasn't particularly outstanding. All four of us who went together found it quite ordinary. If you're interested, you can give it a try this month. After all, lunch is only twenty to thirty euros, and dinner for over 50 euros isn't a bad deal, haha. Appetizer: Tuna + Rice. The first dish was a Korean mixed rice. To be honest, I kind of forgot the seasoning 🤣. It seemed to be mixed with mayonnaise. Appetizer: Cream Pasta. This was my favorite. It was added with a mayonnaise sauce that was very rich, but two main dishes as appetizers, really? Hahaha. Main Course: Mushroom Medley. This was the most disappointing. It felt like it was soaked in a pile of salt. Except for that piece of pleurotus eryngii, the other small mushrooms were so salty that they were inedible, and all four of us at the table felt the same way 🤣. Really hard to understand. Main Course: Chicken with Rice Cake. I could taste the fermented bean paste. The outside was chicken, and the inside was some kind of chicken puree. It was a bit difficult to rate. The accompanying rice cake was full of creamy flavor and had a delicate texture. Cheese: It seems that their cheese is always served with yuzu sauce, which isn't too heavy. But I really couldn't accept the fromage, so I switched to a pre-dessert. Dessert: The cheese was replaced with refreshing orange sorbet with mulberries. Dessert: Figs and creamy ice cream. This was okay. There were fresh and roasted figs paired with caramel sauce. How to say it, there wasn't a particularly surprising feeling. Overall, there weren't many memorable points, and the appetizers being all main dishes were a bit too heavy. But the value for money is still acceptable. After each dish is finished, the waiter will take it away and first let you guess what ingredients are in it before revealing the answer. The menu is at the end. If you want to go, you can book in advance on The Fork, and you'll also get a free glass of champagne 🍾. #ParisFood #Plog #ParisExplore #MyFoodDiary #Paris