Spoon reveals its new menu on the road of spices

Maison Ducasse restaurant Spoon set within Paris Palais Brongniart reveals a brand-new menu filled with flavors. The new Spoon was born and honors plants and spices from the Silk Road. A fantastic gustative journey awaits.

Maison Ducasse Spoon restaurant makes our taste buds travel and renews for our greatest pleasure. To seduce you, Alain Ducasse has decided to refocus the restaurant on the flavors from the Orient. So, it’s a scented and exquisite journey with spice that you can now experience.

To each city its recipe, Bombay shrimps, Katmandu cauliflower, Kassala young rooster are among the dishes waiting for you. We travel to the heart of Indian and Levant cuisine variations.

Cumin, ginger, cinnamon, saffron, cardamom as well as curry, orange blossom, rose and other scents come to the taste buds’ party. Let’s run from Katmandu to Sumatra via Luxor and Ispahan, it’s a genuine discovery of flavors from elsewhere.

Loyal to the house philosophy, the place puts plant-based dishes to the heart of the menu. You must know that the food of these regions naturally saved resources and has been developing for a long time an extremely sophisticated vegetal art. So, vegetarians can treat yourself.

We fall for the Chickpea Doha revealing a light hummus mousse filled with lentils, whole chickpeas and finger lemon. We also love Freekeh Beyrouth with green wheat, herbs and pomegranate seeds.

We definitely fell under the charm of Shrimp Bombay, this awesome spicy shrimp cake. What’s next? A quick trip to Mauritius? Let’s enjoy Butter Chicken Beau Bassin, delicious masala grilled chicken wings, cashew spread and yogurt.

To be honest, all dishes tested are truly full of spices and favors, you can’t be wrong, you’ll enjoy.

Don’t forget to enjoy the soft Squid Dacca with turmeric and mace, served with green papaya. We loved Quinoa Louksor garnished with moutabal and soft eggplants. If you love Biryani, Spoon’s with saffron and ‘almost pulled’ oxtail is to die for.

Enjoy lamb balls, spinach and lime with Ghormeh-sabzi Ispahan.

Do you know cardamom? This spice coming from Kerala and Karnatak. The one marvelously enhancing desserts such as Cacao Kerala. As for us, we loved Jawhara Fès, a pastilla filled with crispy dried fruits and flavored with cinnamon and star anise, a delight.

We must send chef Hisabonu Shigeta’s creativity our regards. Assisted by Romain Meder they provide a fantastic menu to discover absolutely. And let’s not forget the alchemist of the place, the brilliant Pablo Dotta both a bartender and the Chef Sommelier who conjugates delicious cocktails and beautiful world’s wine list.