After having cut his teeth with the greatest chefs, Pierre-Thomas Clément opened a first restaurant in his image. Quality (French) products, cutting-edge cuisine… But in a friendly atmosphere! A nugget to discover! Bistrot Flonflon, 2 rue Brunel, Paris 17th. 01 44 90 09 95.
The pesto rosso
– Mix the candied tomatoes, almonds, parmesan, basil, salt and chilli.
– Add the olive oil little by little.
The carpaccio
– Place the sea bream in the freezer for a few minutes to make it easier to cut.
– Cut the fillets into thin strips, tilting your sharp knife, and present them in a dish.
– Season with a vinaigrette made with olive oil and lemon juice, then fleur de sel and Espelette pepper.
– Place a few spoonfuls of pesto rosso on each plate.
– Cut the bottarga into thin strips and place them on the pesto rosso.
– Finally, add a few basil leaves and enjoy!
Preparation : 20 minutes
4 sea bream fillets (600 to 800 g)
20 cl of (good) olive oil
INGREDIENTS 6 PEOPLE For the pesto rosso 100 g candied tomatoes; 30 g of parmesan; 30 g of whole almonds; 8 leaves of basil Espelette pepper salt And also 20 g bottarga basil leaves fleur de sel Espelette pepper
A frozen journey
Created by two cousins from Lebanon, this artisanal workshop-boutique offers traditional (organic) Lebanese ice cream with flavors from the Orient such as pistachio, orange blossom or almond.
From €4 at Bältis, 27 rue Saint-Antoine, Paris 4th
What is small and good?
It’s Petibon! Simple and effective, this new shop only offers finger sandwiches, both sweet and savory, to be enjoyed on the go! From €2.50, at Petibon, 15 rue Montorgueil, Paris 1er
Pleasure of the senses
In his festive restaurant nestled in the sublime Maison Albar Le Vendome hotel, chef Olivier
Da Costa offers fine Japanese cuisine, presented in a spectacular way. An experience not to be missed! Yakuza Paris by Olivier, 7 rue du Helder, Paris 9th. 01 87 44 38 88.
See also: Sonia Rolland, Flora Coquerel, Alexandra Rosenfeld… in “yoga warrior” mode with Aria!
Marine Boisset