Yam’Tcha in Paris

Monday / Nov 18 / 2013

Tofu Spring Roll
Fig Tofu Spring Roll

Considered the 11th toughest reservation in the world (according to Eater in 2012), my husband and I finally visited this lovely restaurant for lunch. (Our first reservation, in February, was cancelled when I failed to reach their confirmation call because my phone was turned off in flight…)

Chef-owner Adeline Grattard’s little bistro in the 1st Arrondissement, just off Les Halles, is a gem with an intimate dining room, exposed-stone walls, beamed ceiling, and Chinese panel of lotus flowers. The French-Chinese cooking comes from Grattard’s time in Hong Kong and in the kitchens of L’Astrance. The exotic dishes full of subtle textures and flavors have earned Yam’Tcha a Michelin star. Grattanrd’s husband, Chi Wah Chan, acts as tea sommelier and introduces diners to the teas that perfectly complement the small dishes.

Scallop carpaccio
Fig Scallop carpaccio

Only prix fixe menus are available and my husband and I selected the 60 euro lunch menu with 20 euro tea pairing.

We enjoyed a tofu spring roll for apéritif. Followed by a watercress velouté with foie gras and clam appetizer.

Then we had scallops carpaccio with shitake mushrooms and cape gooseberries. The carpaccio was delicate, and the gooseberries were tart–like a cross between a tomatillo and a cherry tomato. This was paired with an oolong tea.

Red Mullet, apple and salicornia seaweed
Fig Red Mullet, apple and salicornia seaweed

Next, red mullet, apple and salicornia seaweed. Red mullet is not a fish that we normally see in the US, but the fish was light and flakey. The apple, in a sort of compote, added a little sweetness to contrast the seaweed.

Squid, cabbage and blood sausage
Fig Squid, cabbage and blood sausage

Squid, cabbage and blood sausage in a spicy XO broth sauce was our main course. I tried to like the blood sausage, but couldn’t. The taste was too pungent for me. This was paired with a black tea.

Stilton Bun
Fig Stilton Bun

Then, for dessert, Lewis ordered a steamed bun stuffed with stilton. What an incredible idea! I want to serve this at a dinner party.

Coconut Dacquoise
Fig Coconut Dacquoise

I had the passion fruits cream, with mango and date, coconut “dacquoise” and pineapple sorbet.

Closed Sundays and Mondays, and Tuesday lunchtime; August and Christmas.

4 Rue Sauval
Paris, Île-de-France 75001
1-40-26-08-07
http://www.yamtcha.com/

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