Akrame

A stone’s throw from La Madeleine district, Akrame Benallal, a live wire if ever there was, operates in a surprisingly secretive establishment, hidden by a huge coach gateway. A fan of Pierre Soulages’ work, the fashionably trendy, cutting-edge interior is dominated by black, enhanced by a few photos and sculptures… The menu shines the spotlight on first-class ingredients, inventive recipes and carefully crafted dishes; the “carte blanche” menus are a treasure trove of bold surprises.

Innovative Molecular Gastronomy

• Akrame Benallal, the chef, is an alumnus of El Bulli and creates cutting-edge dishes that push the boundaries of modern gastronomy, such as olive and parmesan ‘Oreo’ cookies with sardine crème filling.

Daily Changing Menus

• The restaurant offers menus that vary daily based on seasonal ingredients and the chef's creativity, ensuring a unique dining experience with each visit.

Retro-Chic Ambiance

• Akrame features a comfortable retro-chic setting that complements the innovative culinary experience, making it not just a meal but a complete sensory journey.

Signature Ingredients

• Olive and Parmesan 'Oreo' Cookies: A unique creation that combines the savory flavors of olives and Parmesan cheese, crafted into a playful dessert format, showcasing the restaurant's innovative approach to traditional ingredients.
• Sardine Crème Filling: This unexpected filling adds a rich umami flavor to the cookies, highlighting the restaurant's commitment to bold flavor combinations and molecular gastronomy techniques.
• Clear Tomato Jelly: Used in the tomato salad, this ingredient exemplifies the restaurant's focus on texture and presentation, transforming a simple salad into a visually stunning dish.
• Vodka-Lemon Granita: A refreshing accompaniment that balances the richness of the tomato jelly, showcasing the chef's skill in creating harmonious flavor profiles.
• Rack of Veal: A centerpiece of the menu, this dish is prepared with precision and served with a squid ink sauce, demonstrating the chef's expertise in combining classic French techniques with modern twists.
• Avocado Espuma: This airy foam adds a creamy texture to the dish, illustrating the use of modern culinary techniques to elevate traditional ingredients.
• Banana Crème: A surprising element that adds sweetness and complexity to the veal dish, showcasing the chef's creativity in flavor pairing.

Tasting Menus

• Menu Intuition: €150
• Menu Instincts: €220

Lunch Menu

• Amis du Midi: €85 (served daily at noon only, except on public holidays)