{"id":365,"date":"2013-06-09T17:50:22","date_gmt":"2013-06-09T15:50:22","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2013\/06\/akrame-lphmre-inoubliable\/"},"modified":"2023-02-18T17:44:27","modified_gmt":"2023-02-18T16:44:27","slug":"akrame-lphmre-inoubliable","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/akrame-lphmre-inoubliable\/","title":{"rendered":"Akrame, l’\u00e9ph\u00e9m\u00e8re inoubliable"},"content":{"rendered":"
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Le mois dernier, je suis all\u00e9e d\u00eener chez Akrame Benallal<\/a>, dans son restaurant \u00e9ponyme<\/strong>. Son menu Gourmand mets-vins<\/strong> avait pour fil rouge de \u201ctenter de rendre l\u2019\u00e9ph\u00e9m\u00e8re inoubliable\u201d. C\u2019\u00e9tait vraiment une excellente soir\u00e9e ! Le cadre est cosy et moderne \u00e0 la fois et le service est sympathique. On a jou\u00e9 avec le sommelier \u00e0 deviner les vins<\/strong> qu\u2019il nous servait, tandis que les serveurs nous montraient directement de la cocotte ou de la po\u00eale ce qu\u2019ils allaient nous poser dans l\u2019assiette.<\/p>\n

Au d\u00e9but du repas, on ne sait pas ce qu\u2019il va nous \u00eatre servi. C\u2019est un peu d\u00e9routant de se laisser compl\u00e8tement guider<\/strong>. De plus, avec toutes mes allergies alimentaires, j\u2019\u00e9tais un peu angoiss\u00e9e. Mais le personnel est \u00e0 l\u2019\u00e9coute, clair et pr\u00e9cis et tout c\u2019est tr\u00e8s bien pass\u00e9.<\/p>\n<\/div>\n<\/div>\n

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\"Akrame,<\/a><\/div>\n<\/div>\n
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Menu du mardi 07 mai 2013 :<\/p>\n

Les \u201c\u00e0 picorer\u201d, accompagn\u00e9s de Champagne Jacquesson cuv\u00e9e n\u00b0736
\n– Coqu\u2019olive noire au yaourt
\n– Mini navet gla\u00e7on<\/strong>, mayonnaise au beurre noisette
\n– Brioche sardine moutarde \u00e0 l\u2019ancienne<\/p>\n

Riesling r\u00e9serve Domaine Trimbach – Alsace
\nAsperges de \u201cRoques-Hautes\u201d<\/strong> \/ cacahu\u00e8te
\nMorilles du \u201cJura\u201d<\/strong> \/ consomm\u00e9 des sous-bois (simplement saut\u00e9es \u00e0 l\u2019ail d\u2019ours, que l\u2019on a command\u00e9 en plus, parce que j\u2019adore les morilles fra\u00eeches !)<\/p>\n

100% Sauvignon blanc serbe – Manifest 2010
\nCoques et couteaux en feuille de \u201cLolo rosso\u201d<\/strong> \/ beurre blanc pomelos
\nHu\u00eetre sp\u00e9ciale \u201cRoum\u00e9gous\u201d \/ passionn\u00e9ment passion<\/strong><\/p>\n

Ch\u00e2teau Plain Point – Bordeaux blanc 100% Sauvignon blanc
\nHomard bleu \u00e0 la vapeur de sapin<\/strong> et Tanaisie \/ p\u00e9tales de champignon de Paris (moi, j\u2019ai eu de jeunes asperges)<\/p>\n

Saint-Romain – Domaine de Morret 100% Chardonnay
\nBarbue de ligne<\/strong> \/ feuille de blette et pousse d\u2019\u00e9pinard \/ th\u00e9 vert en \u00e9mulsion<\/p>\n<\/div>\n<\/div>\n


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Sorbet mandarine \/ safran<\/p>\n

Sak\u00e9 dassa\u00ef 50%
\nOeuf \/ poulet \/ ma\u00efs \/ pop corn<\/p>\n

Ribiera \u201cla vista\u201d 100% cinsault
\nQuasi de veau<\/strong> \/ riz sauvage aux herbes, fromage blanc<\/p>\n

Vin jaune d\u2019Arbois 2004
\nComt\u00e9 46 mois \/ miel de Touraine<\/strong><\/p>\n

Ribiera \u201cVendanges tardives\u201d 100% roussane
\nPoire au charbon en monochrome<\/strong>
\nComme un vacherin<\/strong>
\nGlace \u00e0 la bi\u00e8re (j\u2019ai eu un sorbet \u00e0 la place) \/ lait ferment\u00e9<\/p>\n

Restaurant Akrame
\n19 Rue Lauriston, 75016 Paris (M\u00e9tro Kl\u00e9ber)<\/p>\n<\/div>\n<\/div>\n

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Last month, I have been at Akrame Benallal<\/a> for dinner, in his eponymous restaurant. His Menu Gourmand with food and wine pairing<\/strong> had a red line : \u00ab\u00a0trying to make the ephemeral unforgettable\u00a0\u00bb. It was a great evening! The setting is cozy and modern<\/strong> at the same time and the service is friendly. We played with the sommelier to guess the wines<\/strong>, while servers showed us directly from the pot or pan what would be serve in our dishe.<\/em><\/p>\n

At the beginning of the meal, we do not know what will be served. It’s a little confusing to be completely guided. And with all my food allergies, I was a little anxious. But the staff was attentive, clear and precise and everything went very well.<\/em><\/p>\n

Menu of Tuesday, May 7, 2013:<\/em><\/p>\n

The \u00ab\u00a0picking\u00a0\u00bb, accompanied by Champagne Jacquesson vintage n\u00b0736
\n– Black Coqu’olive with yoghurt
\n– Mini turnip icecube<\/strong>, brown butter mayonnaise
\n– Brioche sardine m<\/em>ustard<\/p>\n

Domaine Trimbach Riesling Reserve – Alsace
\nAsparagus \u00ab\u00a0Roques-Hautes\u00a0\u00bb<\/strong> \/ peanut
\nMorels <\/strong>from \u00ab\u00a0Jura\u00a0\u00bb \/ undergrowth consumed (simply saut\u00e9ed wild garlic, which we ordered, because I love the fresh more<\/em>ls!)<\/p>\n

100% Sauvignon blanc Serbian – Manifest 2010
\nShells and razor shells in \u00ab\u00a0Lolo rosso\u00a0\u00bb leave<\/strong> \/ grapefruit in white butter
\nSpecial oyster \u00ab\u00a0Roum\u00e9gous\u00a0\u00bb \/ passionately pas<\/em>sion<\/p>\n

Ch\u00e2teau Plain Point – Bordeaux white 100% Sauvignon Blanc
\nBlue lobster<\/strong> steamed in pine and Tansy \/ petals of Paris mushroom (I’ve had young asparagu<\/em>s)<\/p>\n

Saint-Romain – Domaine Morret 100% Chardonnay
\nSavage brill<\/strong> \/ chard leaves and baby spinach \/ green tea emulsi<\/em>on<\/p>\n

Tangerine sorbet \/ saffron<\/em><\/p>\n

Sake Dassai 50%
\nEgg \/ chicken \/ corn \/ popco<\/em>rn<\/p>\n

Ribiera the \u00ab\u00a0vista\u00a0\u00bb 100% Cinsault
\nVeal \/ wild rice with herbs, chee<\/em>se<\/p>\n

Vin jaune d’Arbois 2004
\n46 months Comt\u00e9 cheese<\/strong> \/ honey from Tourai<\/em>ne<\/p>\n

Ribiera \u00ab\u00a0Late Harvest\u00a0\u00bb 100% Roussanne
\nMonochrome of Pear coal
\nLike a Vacherin<\/strong>
\nBeer ice cream (I had a sorbet instead) \/ fermente<\/em>d milk<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Le mois dernier, je suis all\u00e9e d\u00eener chez Akrame Benallal, dans son restaurant \u00e9ponyme. Son menu Gourmand mets-vins avait pour fil rouge de \u201ctenter de rendre l\u2019\u00e9ph\u00e9m\u00e8re inoubliable\u201d. C\u2019\u00e9tait vraiment une excellente soir\u00e9e ! Le cadre est cosy et moderne \u00e0 la fois et le service est sympathique. On a jou\u00e9 avec le sommelier \u00e0… Poursuivre la lecture Akrame, l’\u00e9ph\u00e9m\u00e8re inoubliable<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":583,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2,8],"tags":[53,120],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/365"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=365"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/365\/revisions"}],"predecessor-version":[{"id":1391,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/365\/revisions\/1391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/583"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}