Ilya Kagan
This ambassador of Naturality, from Plaza Athene, has just opened its gastronomic address dedicated to plant cuisine in Paris.
We left Romain to Meded to Primard Estate, a hotel-restaurant that fitted in one hour of Paris with a green parameter. A perfect agreement with its delicate vegetable cuisine. Then the star shone on his desk called ways. But, 46, the cook, whose style, particularly noted Plaza Athene Age, where he won three stars, needed to start his adventure. He just opened, a few weeks ago, left bank at VIIsimmer Paris subjects, his address, initial. “This experience was missing as an entrepreneur in my career,” he said. And now or never. For several years I think I couldn’t do it. »»
Intense identity
To express his “naturalness”, he decided to settle in the old elegance, by Gilman Muler. “Guillam and I always listen well. “I wanted raw, but hot decor, with stick, chasing, light … It was important for me that this moment I wanted me to want me to take. Time to find my culinary identity, so I don’t plan to change it. I’m going to make a taste, seasonal, instinct, meaning cuisine. Hotspent
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Distribution of plants
That’s why he rely on manufacturers with whom he weave his close ties, and who collects the best nature in terms of vegetables, porrows and seafood? But he expelled the meat on the roads and Plaza, it is impossible for forty months to be trained at the butcher store and cold meat. “If I fully put it in the plants service, I don’t have a dogmatic approach,” he explains. I met a big poultry breeder, so I’d make chicken chicken. “But it will be a punctuation, a whole division, which turned throughout the whole section, through which it only as a result of continuous researches how she can refrain from the heart of Paris.
Preveyor, 34, Rue Saint-Dominicy, 75007 Paris. Prevelle.fr
Source: Le Figaro
