ONdA, the first counter for Tapiocas revisited, gourmet Brazilian crepes

Do you like popular Brazilian cuisine or discovering new flavors? Head for ONdA, the new street-food counter in the Marais district, which has taken up residence on the lively Rue des Ecouffes in the 4th arrondissement, a stone's throw from the Saint-Paul metro station.

Just a stone's throw from the ever-popular L'As du falafel and the new Cookidiction with its gourmet creations, you'll find ONdA, the eye-catching Brazilian counter with a canary-yellow front that transports you straight to Brazil. ONdA is all about sunshine and good cheer!

A counter where you can order takeaway or on the spot, a few seats inside and 4 tables outside, this is what awaits you in this stall. We go for lunch on weekdays, except Mondays, and all afternoon on weekends until evening.

The menu is short. There are two choices of tapioca, a chicken version and a vegetarian one, 2 bowls, a few side dishes, a fruity dessert and exotic drinks.

For the record, this spot was opened by Elsa Taillet. On an adventure in Brazil, she discovered this local crepe on a street corner, and fell in love with it. Convinced that this specialty could only appeal to the French, and Parisians in particular, she set up her own street-food spot with her brother Sacha. After great success at POD, the street-food counter at BHV Marais, she finally opened her own counter in this lively district.

So you're thinking, what are tapiocas? Also known as Beiju in some regions, these are manioc flour pancakes of Brazilian origin. If manioc doesn't ring a bell, you'll have to take another look at Koh Lanta, the root that formed the basis of the country's native diet. These crispy, gluten-free and lactose-free pancakes have an incomparable texture.

Here, the crêpe is fashioned with top-quality tapioca flour imported directly from Brazil. Its texture, always vaporous, light and subtly chewy, is here thicker than on the streets of Salvador. They revise the texture to make it a little thicker and more solid, thanks in particular to the incorporation of grated cheese sprinkled on the outside, giving it a welcome crunch. With this contrasting cheese crust, tapioca becomes "tapioca rendada", a specialty of the country's northeast.

At Onda, we invite you to discover it with original recipes. In fact, the duo have decided to revisit traditional recipes in their own way to delight your palate. On the one hand, there's the Carlinhos, made with egg, guacamole, cheddar, tomato, red onion, coriander, mango, pineapple and a homemade coriander sauce. On the other hand, the Duda is made with shredded chicken, tomato sauce and spicy peppers, cheddar cheese, tomato, onion, coriander and corn.

Tapioca Carlinhos

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Tapioca Duda

The spot also offers bowls of simmered chicken or shrimp versions of vinegared rice, generously accompanied by vegetables and pickles. Portions are generous, but gourmets can accompany these dishes with nice sides. We loved the soft Pão de queijo , cassava flour rolls filled with cheese, and the Coxinhas, spicy shredded chicken croquettes made from wheat flour paste and chicken broth, served with two sauces.

Pão de queijo

Coxinhas

Count on 10€ to 12€ for tapioca, 15€ to 17€ for menus and 13€ to 15€ for bowls with or without drinks. Speaking of drinks, Onda offers Guaranã, Brazil's benchmark beverage. There's also cold-pressed juice made from seasonal fruit, beer and Caïpirhina to indulge in.

Caipirhina

We end the meal with a fresh dessert:Açaï na tigela, the Brazilian dessert made from blended frozen fruit served in a gourmet smoothie, accompanied by fresh seasonal fruit, granola and banana.

Açaí na tigela

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.