Taken over in 2017 by Riccardo Giraudi, the exclusive importer of the world’s finest meats the Argentine institution Anahi had been on hiatus since 2020. Following a meeting with chef Mauro Colagreco at Mirazur, at his restaurant in Menton, in which the two men talked about South American meats and cooking, a new course was set. Subsequently for the reopening in November, giving this three-starredchef carte blanche was an obvious choice. The menu is inspired by Mauro Colagreco’s roots, his childhood memories shared with his family. It will come as no surprise to find beautiful pieces of meat at Anahi 2.0, sourced by Riccardo Giraudi and sublimated by the Asado, a typically Argentinean charcoal grill traditionally associated with festive days. Open to worldwide cuisine, Mauro Colagreco is also inspired by indigenous nd Mediterranean flavors, which have been found in Argentine gastronomy since the Spanish and Italian migrations. For example, you can taste empanadas of Angus beef with Kalamata olives, a “cebolla pie,” a thin pie with onions and smoked butter, and “noqis de papa,” pan-fried potato gnocchi with parsley. For dessert, the sweetness of the chocolate pie contrasts with the full-bodied character of the pear poached in Malbec.

Anahi
49, rue Volta, 75003 Paris

Plus d’infos ici.

by Delphine Le Feuvre