Atsushi Tanaka – French gastronomic cuisine, but not only…
After an international culinary journey (Japan, Spain, Belgium France), Atsushi Tanaka opened his restaurant, early April.
You can feel voyage and freedom in the creations of Atsushi Tanaka.
Après un parcours culinaire international (Japon, Espagne, Belgique) et bien entendu en France, Atsushi Tanaka a ouvert son restaurant début avril juste On peut ressentir ces voyages et cette liberté dans les créations d’Atsushi Tanaka.
The decor is contemporary, original and special care for details.
La cadre est contemporain, original et un soin particulier apporté au détail.
Called “the Picasso of the kitchen” by Pierre Gagnaire, this is my lunch at A.T., a very promising young chef.
Surnommé « le Picasso de la cuisine » par Pierre Gagnaire, voici mon déjeuner chez ce jeune chef très prometteur.
A signature lunch / Un déjeuner d’auteur.
Amuse-bouches 1: Chips of charcoal and smoked salt.
A a contemporary art version of the Japanese cracker “osembe”.
The smoked salt is exquisite. The aromatic leafs add flavours and acidity.
Amuse-bouches 2: Cockles, green peas, cauliflower, broad bean
Excellent ! Perfect cook for the cockles and the vegetables.
Coques, petit pois, choux fleurs, fève
1. Veal, rutabagas, rosemary, viola flower, wild purple fennel
The presentation is very pretty. The veal is soft, tasty and the rutabaga solid purée was delicious.
Veau, rutabaga, romarin, fleur de pensée, fenouil pourpre sauvage
2. Horse-mackerel (Trachurus), cucumber, lovage, yoghurt powder
The raw mackerel is melty, the cucumber fresh and there are such subtle aromas. I loved the delicate yogurt powder.
Chinchard, concombre, livèche, poudre de yaourt
3. Hake, declination of root celery (puree, pickles balls), hay emulsion
Oh ! So much work in one dish… Contrast of textures and flavours. The hay emulsion was silky, light and we finished it until the last drop.
Merlu, déclinaison de céleri rave (purée, pickles boule), émulsion de foin
4. Pork, leek, rhubarb, mustard seeds
I like when the fat comes with the meat ! The porc was tasty and melty !!! Perfectly cooked.
Cochon, poireau, rhubarbe, graines de moutarde
5. Beetroot, raspberry, Timut pepper
An amazing, audacious combination of favours. The Timut pepper infused cream is just divine…
Yes it is a roll of beetroot ribbon ! Crazy no ?
YES it is Art… This dish can be an allegory to an awaking volcano !
Bettrave, framboise, poivre Timut
Natural wines
A selection of excellent natural wines to pair with this exceptional lunch.
Et pour accompagner ce déjeuner d’exception, une selection de vin naturels excellents.
Atsushi Tanaka seemed very nice and passionate by products. His cuisine is refined, creative, sensitive.
Atsushi Tanaka seems to be a coffee connoisseur too. 🙂
There is so much work, thoughts, poetry and art in each dishes.
Next to the Tour d’Argent, I have this feeling of falling stars…
A côté de la Tour d’Argent, j’ai ce sentiment d’étoiles filantes…
☆
Lunch – 5 course menu / Déjeuner – Menu 5 services: 45 €
Degustation – 11 course menu / Dégustation – Menu 11 services: 85 €
☆
Restaurant A.T
4, rue cardinal lemoine 75005, Paris, France
info@atsushitanaka.com
+33(0)1 56 81 94 08
Tue – Sat: 12:00 pm – 2:00 pm – 7:30 pm – 9:30 pm
The dishes are signed J.C. HERMAN Ceramics, by the Dutch potter, Herman Verhagen.
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