Septime. Paris. 25th June 2015

Lettuce cup, Beaufort cream and buckwheat
Lettuce cup, Beaufort cream and buckwheat
St Jean de Luz Tuna, tomato water, cherry and merry gold
St Jean de Luz Tuna, tomato water, cherry and merry gold
Eggplant seasoned with pecan nuts praliné, « champignon de Paris » and bottarga
Eggplant seasoned with pecan nuts praliné, « champignon de Paris » and bottarga
Green peas, smoked egg yolk, lardo and pickles
Green peas, smoked egg yolk, lardo and pickles
Steamed Whiting, fresh almonds, savagnin beurre blanc
Steamed Whiting, fresh almonds, savagnin beurre blanc
Duck, Anchovy, greens and brown butter
Duck, Anchovy, greens and brown butter
Red fruits, hibiscus and chantilly
Red fruits, hibiscus and chantilly
Roasted apricots, Smoked bred granola and pine douglas ice cream
Roasted apricots, Smoked bred granola and pine douglas ice cream
Septime at our arrival
Septime at our arrival

http://www.septime-charonne.fr

80 Rue de Charonne, 75011 Paris, France
+33 1 43 67 38 29

Still enjoying looking at these photographic reminders of the wonderful intense flavours at Septime. Bertrand Grébaut, the chef, really knows to tickle the palate with some of the nicest flavour combinations you can imagine. From the intense beautifully melting dish with eggplant and bottarga to the bright sunny delicate whiting with fresh almonds, savagnin and beurre blanc, everything was utterly delicious. If I close my eyes I can still feel this wonderful experience and dream of returning to that table of pleasure.

by Andreja Lajh

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