In the past, Alluma evoked light, hence this choice for the name of the new address of Chief Liran Tal and his wife, Noa, director. A name in line with the culinary world of the house, offering an inspired and inspiring cuisine with multiple Mediterranean flavors.
We arrive for lunch in a place with sober and clean decoration with touches of their native country, including a wall covering, with the allures of Ashkenazi lace that reflect the delicacy of tone.
The restaurant offers a unique menu in 4 steps, which we start with an appetizer, panisse, cedrat, green olive, small sweetness with well-balanced flavors.
Then the starter arrives, grilled sucrine, marinated bluefin tuna, crispy focaccia, Caesar sauce, shredded yogurt stone, a tasty dish that will excite your taste buds.
The title of the vegetable dish intrigues us, mushroom with charcoal, small spelt, egg yolk confit, and white butter with Harissa, a real explosion in the mouth that begins with a lot of sweetness brought by spelt and egg. Then, this Harissa sauce comes to shake our palate, a treat. Dish accompanied by a glass of natural white wine from Armenia, nice discovery, among an original list of French but also Spanish, Italian, and Armenian wines, selected by the sommelier Emmanuel Delmas.
We end this refined lunch with a dessert while caressing, tahini flan, ultra-regressive, clementine, and honey of dates, for freshness and sweetness.
Alluma offers bright plates between author’s cuisine, flavors from elsewhere and Israeli influences, which can sometimes remind us of the universe of the daring chef and author, Yotam Assaf Ottolenghi. The reception is as generous as the plates, an address to discover for two or several.
151 rue Saint-Maur