Sinner Paris Menu Overview at 116 Rue du Temple Paris France

Starters

• Edamame yuzu ponzu – tender edamame beans tossed in a bright, citrus-infused yuzu ponzu sauce.
• Guacamole au mortier, tortillas – creamy guacamole served with crispy tortillas for a perfect start.
• Zaalouk, caviar d’aubergine aux tomates confites – smoky eggplant caviar paired with rich sun-dried tomatoes.
• Tacos de tartare de thon-saumon au curry et pomelos – innovative tuna and salmon tartare tacos with aromatic curry and fresh pomelos.
• Dragon roll vegan, asperges vertes, avocat, kiwi – a creative vegan roll featuring green asparagus, creamy avocado, and tangy kiwi.
• Dragon roll, boeuf fumé, crème cheese aux jalapeños – smoky beef and jalapeño cream cheese combine in this bold starter.
• Shawarma au fromage – a flavorful shawarma filled with melted cheese for a decadent beginning.
• Brioche challah aux nigelles – soft, aromatic challah brioche topped with flavorful nigella seeds.
• Pain à la chakchouka – rustic bread served with the vibrant North African-style chakchouka.
• Carottes confites au safran – delicately saffron-infused glazed carrots with a subtle warmth.
• Sucrine miso saikyo – fresh sucrine lettuce dressed with sweet and savory Saikyo miso.
• Riz et haricots noirs à la caraïbéenne – Caribbean-style black beans and rice, rich in flavor and tradition.
• Tikki de pomme de terre au curcuma et herbes fraiches, sel fumé – spiced turmeric potato cakes with fresh herbs and smoked salt.

Mains

• Pizzeta de tartare de thon et pesto d’asperge verte – delicate tuna tartare atop a crisp pizzeta, accented with vibrant green asparagus pesto.
• Saumon à la flamme, chou mariné, condiment cacahuètes-tamarin – flame-grilled salmon paired with tangy marinated cabbage and a peanut-tamarind condiment.
• Salade de mangue thaï, sauce yam som – refreshing Thai mango salad served with a spicy and tangy yam som sauce.
• Ceviche de bar, radis d’hiver, leche de tigre – vibrant sea bass ceviche with winter radish and the classic Peruvian leche de tigre marinade.
• Gambas croustillantes au shiso – crispy fried prawns with the refreshing herbaceous notes of shiso.
• Souris d’agneau confite aux épices tajine, mousseline de patate douce – slow-cooked lamb shank infused with tajine spices, served over a silky sweet potato purée.
• Marbré de saumon et cabillaud, légumes verts à l’oseille, bouillon tom kha kaï – a delicate duo of salmon and cod with sorrel greens in a fragrant Thai tom kha kai broth.
• Côte de bœuf, sauce diable – a hearty beef rib steak served with a piquant diable sauce to satisfy meat lovers.
• Bar en croute façon koulibiac, beurre blanc au curry et aux câpres – sea bass encased in pastry with curry and caper beurre blanc sauce, inspired by Russian koulibiac.
• Pastilla de volaille au citron confit et olives – a Moroccan-style chicken pie with preserved lemon and olives, bursting with aromatic spices.
• Asperges blanches grillées, condiment agrumes et poivre de timut, sabayon maltaise – grilled white asparagus with citrus condiment and timut pepper, finished with a rich Maltese sabayon.
• T-bone de veau grillé au binchotan – char-grilled veal T-bone, cooked over fragrant binchotan charcoal for a smoky finish.

Desserts

• Sélection de fromages affinés – a refined selection of aged cheeses, ideal for savoring rich and complex flavors.
• Perles du japon au lait de coco, compotée de fraises à la verveine – silky tapioca pearls in coconut milk complemented by verbena-infused strawberry compote.
• Moelleux chocolat, glace vanille de madagascar, crumble et mousse au chocolat noir – sumptuous chocolate fondant paired with Madagascan vanilla ice cream, crumble, and dark chocolate mousse.
• Cookies aux éclats de noisettes, praliné noisettes du piémont, caramel vanille, sorbet citron – crunchy hazelnut cookies with Piedmont praline, vanilla caramel, and refreshing lemon sorbet.

Drinks and Specials