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Adar | Paris by Mouth


At Adar, Israeli chef Tamir Nahmias, previously of Fulgurances, Frenchie, and Yam’Tcha, together with collaborators Tiphaine Bailly and former Clamato chef Aaron Rosenthal, applies the sophistication and ingenuity of his years in superb eating to the simplicity of a twenty-seat deli lunch in central Paris. You’ll discover dishes like smoked haddock with shiitake mushrooms, cauliflower purée and endive, or roast hen with celery root purée and broccoli rabe.

READ OUR FULL REVIEW OF ADAR

49 Passage des Panoramas, 75002
Open Monday-Friday for lunch solely
Reservations on-line or at +33 6 64 49 18 68


OUR PHOTOS OF ADAR

IN OTHER WORDS

Le Fooding (2019) observes the restaurant’s kinship with Mokonuts, praising its “cheeky dishes with the flavors of the Fertile Crescent.”

Le Nouvel Observateur (2019) Zazie Tavitian’s prolonged, considerate profile of Tamir Nahmias says he calls his delicacies alternately “Israeli,” “Levantine,” and “Center-Japanese.” 

Le Monde (2019) Meals critic Marie Aline, who has the deranged behavior of writing within the second particular person formal (“vous”), right here employs the method to characterize her reader as a feminine customer to Adar: “You might be this girl with a wide-eyed gaze, all the time slightly moist.” Within the unlikely occasion one persists by means of the morass of Aline’s equally moist prose, one can discern reward for Adar, which she concludes is ‘easy, good, and luminous.’

Time Out (2019) leads with the pressing assertion that its reviewer knew about Adar even earlier than it opened. She observes that the “primary programs that journey between land and sea” are “a contact above” the “joyous bazar” of small share plates.

Patricia Wells (2019) was left “detached” by the octopus. However she thought of the roast hen “a triumph,” and calls Adar “one other good cause to hunt out” the passage des Panoramas.

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