By Caroline J. Photo by Caroline J. Posted Nov 24, 2022 at 2:06pm
The Mouffetard district in Paris has a very nice, warm and relaxed new address. OTTO, this is its name, awaits you to tickle your taste buds with tasty recipes signed by Éric Trochon, starred chef and Meilleur Ouvrier de France, accompanied by good skittles.
Restoration of the crest of the mythic Mouffetard district in the 5th arrondissement of Paris: this is the objective that Stephan Offner And Tony Alvares upon opening EIGHT. To achieve this, these two childhood friends teamed up with the famous Head Eric Trochon. The sweet tooth among you know it by force. Starred Chef at Solstice and Meilleur Ouvrier de France, Eric Trochon he accepted the challenge, thus turning the duo into a trio. A happy team that offers us a new address both greedy and humane. Instead of Casa Pepe, the band imagined a cozy and relaxed place where he refuses nothing.
To seduce the eyes of gourmets first, EIGHT reveals an open and central kitchen. Drawing inspiration from the Izakaya tradition, the counter offers customers a glimpse of the chef in full preparation of dishes.
The dishes in fact, we get there. For EIGHThead Eric Trochona true lover of Japan, he gives free rein to his desires and offers to instinctive and instant cookingwith a constantly evolving menu, according to the seasons and arrivals.
With its concept of small dishes to share, EIGHT it relies on a wild and subdued atmosphere, an artistic direction signed by Ich&Kar and a service with spring onions that we applaud wholeheartedly.
Tonight, the chef had notably fancied honey-roasted squash, shiitake with grilled sesame oil, razor clams with garlic butter, or even a pork skewer with harissa, arugula, and cottage cheese.
For our part, we really fell in love with the cauliflower grits delicately placed on a delicious creamy cauliflower. Refined and ultra-fresh, this dish seduced us from the first bite.
Same gustatory emotion savoring the excellent mackerel cooked in binchotan charcoal. This Japanese charcoal allows in particular a perfect control of cooking. To sublimate everything, the chef accompanied it with a lemon dressing. Another dish cooked in binchotan charcoal on the menu? the excellent beef card and its chimichurri sauce.
Also favorites for fondants grilled squid and the fries celery and hazelnut frittersperfectly seasoned.
Let’s not forget the fish without chips, a fish & chips revisited without french fries, but with a remarkable, fine and crunchy breading. All accompanied by an explosive black curry sauce.
Every evening the Chef Eric Trochon also imagine a special dish or two. That evening, place a royal hare, with celery puree and royal sauce. A tasty dish, perfectly balanced and that will remain impressed!
Most of the concept? The ability to order new plates at any time. No hierarchy between hot, cold, starter or main course… Just follow your wishes and ask.
Then place the cheese from cow which is also worth the detour: a Bavarian pepper tomme to be enjoyed bite after bite.
To accompany these delicious dishes, EIGHT enjoys a beautiful wine selection with almost 120 references. Carefully selected, these bottles – signature wines, natural or even biodynamic wines – honor our terroir and sublimate cooked dishes. Also let’s not forget the cocktail for lovers of refined drinks, some of which go perfectly with desserts.
The sweets indeed, we get there with two other dishes to die for. On the one hand, we melt with the wonderful tonka bean chocolate cake and fleur de sel, and on the other we fall in love with the generous Milk Rice topped by caramel. Creamy, silky and ultra comforting!
Sure, with such assets, it’s highly likely that EIGHT it will very quickly become the headquarters of many foodies and an essential address in the 5th arrondissement.
This test was carried out as part of a professional invitation. If your experience is different from ours, please let us know in the comments.