A recipe from chef Manuele Rossi to taste at Istr, 41, rue Notre-Dame-de-Nazareth, Paris 3rd. Reservation: 01 43 56 81 25.
– Put the cod fillet in coarse salt for 10 minutes, rinse it and cut it into 1 cm pieces.
– Shell the prawns and cook them in a frying pan with a little oil and salt just one round trip.
– Leave to cool and cut the prawns into 1 cm pieces like cod.
– Keep everything cool.
– In a blender, put all the leche de tigre ingredients and blend until you get a juice. Book cool.
– Peel the asparagus and cut them into 5 mm thick slices.
– Cut the radishes into fairly thin slices and keep them in ice water.
– Peel and slice the onion into rings as thin as possible.
– In a large bowl put the fish, leche de tigre and vegetables, mix.
– Arrange in soup plates and finish with a pinch of fleur de sel and a dash of olive oil.
The front of the Seine
The hippest barge in Paris, moored opposite the Eiffel Tower, is back for a third season with the recipe that made it so successful: renowned DJ (Kungs, Bon Entendeur…), flowery decor and VIP guest… Chez Mila, port de la Bourdonnais, Paris 7th. Wed. to Sat. 7 p.m. to 2 a.m.
Kitchen Netflix
A platform dedicated to chefs, you dreamed of it? Tchac did it! Launched by 3 sisters in October 2021, Tchac offers simple, committed and above all exclusive recipes. Tchac, €2.99 for the recipe or €9.99 for the monthly subscription.
Oh life!
Produced in San Juan Del Río and the result of ancestral know-how transmitted by the Zapotec Indians, this agave-based mezcal, made by craftsmen, purifies, according to legend, the body and the soul… Mezcal Mahani, Spirit Brothers, 65 € (70 cl).
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Leslie Benaroch