Fanfan, the original French-Asian gourmet restaurant

Fanfan, here is the name of the French-Asian gourmet restaurant orchestrated by chef Julien Burbaud set a stone's throw from the Place de l'Etoile. Original cooking, innovative pairings, one thing is sure, the plate is never boring.

Fanfan is the name of the fusion restaurant set in Paris 17th arrondissement providing a gourmet journey between France and Japan.

Once you arrive, discover a big bar and two spaces. One being darker for intimate nights, the other, brighter, under the glass ceiling with a floral decor on the wall, more fitted for lunch.

Running the kitchen, chef Julien Burbaud who trained with Joël Robuchon, Yannick Alléno and even Alain Passard. After participating in Top Chef France in 2012, he ended up 7th, alongside Jean Imbert and Norbert Yarayre.

With many travels to Asia down the belt, Burbaud serves French cuisine twisted with Japanese and Asian notes. Pair the French know-how with Asian produces, and here is a very mouthwatering result. As an outcome, surprising dishes and original pairings with produces not usually available on the menu of a gourmet restaurant.

Are you tired of always finding the same flavors and produces in restaurant? Perhaps is this time to make your taste buds travel the enchanted world of Fanfan? Come along and discover the Menu Experience (€69 for 5 courses, and €89 for 7 courses).

Start your meal with an uncommon trompe l'oeil, the edible charcoal which actually is activated charcoal cassava. The sweetness of manioc paired with fresh herbal sauce is a must.

Then, the chef serves the Oeuf de son enfance. Another trompe l'oeil, the egg white is made of cauliflower and marinated egg. The whole is served in a shell filled with keffir lime and smoked eel emulsion, with crispy soldier.

Then, let us more to the Raviole signature. Some king shrimp ravioli served with Tom Yam-inspired sauce. Enjoy the hints of this Thai soup, skillfully seasoned.

As for fish, La Pêche is a lovely pairing of fish, multicolor cabbages and Tom Kah Kaï sauce (Thai soup).

As for turf, discover La Canette, very graphic with tuiles and wild garlic sauce. We love the shiitake tartlette-inspired side.

Moving on to dessert, let Le Wasabi surprise you! Yes, this is a very astounding dessert mixing cocoa bean, dill and passion fruit caramel.

If you find the wasabi dessert too disturbing, go for the Coco/Mango based on genuine coconut ice cream, mango marmalade and curable spruced up with ginger.