A.T. tasting menu overview in paris france at rue du cardinal lemoine 4bis 75005
Discover an exquisite journey of flavours with the tasting menu at A.T., a minimalist yet strikingly elegant restaurant nestled in the heart of Paris. This contemporary Japanese-inspired dining experience, crafted by the renowned Chef Atsushi Tanaka, showcases a remarkable blend of technique, creativity, and seasonal ingredients that will captivate your palate and senses.
Starters
Marinated calamari tagliatelle accompanied by a fragrant lovage mayonnaise and refreshing sorrel granita creates a vibrant starter that perfectly balances oceanic freshness with herbaceous notes.
Arctic char bites hidden under delicate juniper crisps, drizzled with parsley oil and served alongside creamy fromage blanc offer a masterful harmony of textures and flavors invoking the purity of northern seas.
Mains
Red mullet is artfully presented with a delicate corn and cockles broth, delivering a refined seafood main that celebrates both land and sea with subtle depth and elegance.
Lamb cooked three ways accompanied by velvety kohlrabi cream and a fragrant rosemary crumble offers a bold and inventive take on classic flavors, demonstrating the chef’s mastery of texture and seasoning.
Desserts
End your meal with an assortment of vibrant berries accompanied by a refreshing beet sherbet. This dessert presents a playful yet sophisticated finale that perfectly contrasts natural sweetness and earthy tones.
Drinks and Specials
Complement your tasting journey with carefully curated wine pairings or indulge in innovative alcohol-free cocktails. For seafood lovers, the Japanese shōchū is a highly recommended pairing that enhances the oceanic flavors of the menu, reflecting the chef’s passion for culinary artistry that draws inspiration from the sea.
- Starters Marinated calamari tagliatelle with lovage mayonnaise under sorrel granita; Arctic char bites under juniper crisps with parsley oil and fromage blanc.
- Mains Red mullet served with corn and cockles broth; Lamb cooked three ways with kohlrabi cream and rosemary crumble.
- Desserts Assortment of berries accompanied with beet sherbet.
