Cuisine:

• French
• Asian
• Fusion

yam'Tcha Description:
All the foodies of Paris already talk about Adeline Grattard, a young chef from Dijon, and her tiny cupboard kitchen at yam'Tcha. Her résumé includes stints with Henri Faugeron, Yannik Aleno at the hôtel Scribe, and Pascal Barbot at L'Astrance. Having worked in Hong Kong's Bo Innovation with chef Alvin Leung surely must have contributed to the creation of her original cuisine, which moves back and forth between France and China. Take a seat in the small rustic room with exposed beams and limestone. Grattard's husband Chi Wah is a tea lover, and he serves a welcoming drink of semi-smoked warm Oolong, followed by a homemade aperitif made with Osmanthe flowers from Hong Kong, syrup and Crémant. Pair the bamboo and lemongrass salad, seasoned with balsamic and olive oil, with a glass of Côtes de Nuits 2007 from David Duband. Scallops from Erqui in a broth of shellfish, Korean mushrooms and chives matches well with a glass of Macon Chaitré 2005 from the magnificent old vineyards of domaine Valette. Sautéed liver from Vendée was perfectly cooked and served with white asparagus from Landes. Tekwanys tea, a floral-flavored member of the Oolong family, is a great complement to the royal sea bream in soy sauce and its own juices on a bed of peaked cabbage.


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