THIS RESTAURANT HAS CHANGED LOCATIONS yam'Tcha

THIS RESTAURANT HAS CHANGED LOCATIONS yam'Tcha Restaurant Review:

All the foodies of Paris talk about Adeline Grattard, a young chef from Dijon, and her tiny cupboard kitchen at yam'Tcha. Her résumé includes stints with Henri Faugeron, Yannick Alléno at the hôtel Scribe, and Pascal Barbot at L'Astrance. Having worked in Hong Kong's Bo Innovation with chef Alvin Leung surely must have contributed to the creation of her original cuisine, which moves back and forth between France and China. Grattard's husband Chi Wah is a tea lover, and he serves a welcoming drink of semi-smoked warm oolong, followed by a homemade apéritif made with osmanthe flowers from Hong Kong, syrup and Crémant. Pair the bamboo and lemon grass salad, seasoned with balsamic and olive oil, with a glass of Côtes de Nuits 2007 from David Duband. Scallops from Erqui in a broth of shellfish, Korean mushrooms and chives matches well with a glass of Macon Chaitré 2005 from the magnificent old vineyards of domaine Valette. Liver from Vendée was sautéed and served with white asparagus from Landes.