What should I order? The beef tongue carpaccio with gribiche sauce.
The team behind Les Canailles Pigalle are back with their second opus, this time not far from Père Lachaise. The menu features many of the same excellent dishes and it’s easy to feel at ease among the Maurice Chevalier poster, azure mosaic floor and exposed brick bar.
Sebastien Guillo’s kitchen skills are sure to wow: starting with his famed beef tongue carpaccio with gribiche sauce (€9). The thin slices of meat came pleasantly warm, with a generous serving of cold gribiche sauce made with hard-boiled eggs, chives, gherkins and parmesan. Light and tasty, it’s the kind of dish you’ll want to linger over.
The star dish was impeccably caramelised sweetbreads with shiitake mushrooms and al dente roasted Jerusalem artichokes (€32). If only we’d had room for the rhum baba…