Yam'tcha, Paris

​The story of the Chef Adeline Grattard had immediately intrigued me.
Adeline Grattard, a French Chef, in the cradle of the novel cuisine, married to a man from Hong Kong, she managed to bring a high-level fusion cuisine to Paris, a signal of great international openness from the cousins of the Alps.
I also read that booking a table from Yam'Tcha was an almost impossible feat.
And so it was! I have to thank infinitely the perseverance of a dear friend and colleague who, after several attempts to send the reservation request, was finally rewarded with a message confirming the reservation.
So we arrived the next day at 121 rue Saint Honorè at lunch time.

They made us sit, to my great delight, at a table with a view of the kitchen where the Chef, who was at work, welcomed us with a nice smile.

​We chose the 7-course tasting menu with the tea pairing and it was a choice I would do again if I’ll return one day; the Chef's husband is a great expert in infusions and teas as well as a sommelier and it is not so common to have excellent pairings with a little common drink in upscale restaurants.

​Among the most exciting dishes there are scallops with wild rice and foie gras, very delicate and very tasty at the same time; I am not a foie gras lover but in this dish it was perfectly harmonized with the delicate flavour of the scallops.
 
The chicken with leeks and hazelnuts was a riot of taste and delicacy.
Very soft meat and oriental flavors make this dish a little masterpiece!

​The mullet accompanied by soy noodles, sweet, sour sauce and coriander was excellent.
But the prize for the tastier dish and the reason I’d go back tomorrow to Adeline Grattard’s restaurant is the steamed sandwich, Bao, with a heart filled with rocquefort and mustard, a heavenly mixture of sweet and salty in the infinite softness of the sandwich baked at Perfection!

​Finally the dessert.
A magical pairing of cheesecake with a sesame and mango biscuit and mandarins accompanied by a meringue on Kiwi and mint cream, the right freshness to compensate for the cheesecake and to end an unforgettable lunch that made me want to go back to the east.