Let’s head to the Sentier area, rue Réaumur in Paris 2nd arrondissement to discover SURI, the first street food canteen-restaurant giving pride of place to fermented food.
When we think about fermented food, we think about sauerkraut or even pickles and we think: “nope, fermented food is not for me”. But did you know fermentation was the first preservation method invented by men? It’s used for many foods you know such as cheese, sourdough bread, wine, vinegar, yogurts and even beer, butter and coffee.
Marie-Claire is interested in this preservation method all though the world, so in her restaurant, you have recipes from here and elsewhere. How does it work? Fermentation allows to develop micro-organisms hold in some food (yeast or beneficial bacteria) that will be transformed in alcohol or lactic acid. These bacteria will allow to boost our intestinal flora by reinforcing the presence of beneficial bacteria in our digestive system and our immune system and by destroying some pathogenic bacteria.
Today, we know that health goes in pair with a good microbiota. Feeding your intestinal flora with good bacteria, that’s a good habit to have. But the interest doesn’t stop there. In addition to vitamins and probiotics that this type of diet may involve, fermentation also allows to develop flavors in a new way.
So, carrots, spinach or even beetroot go to a whole new level once fermented. We’re surprised to taste vegetables over one year old that are still crunchy but with a sour taste and a completely new flavor. Beetroot is less earthy and spinach tastes more herbaceous. Note that top chefs are also interested in this preparation method since it has an incredible potential.
New in Paris and yet used all over the planet, fermentation has all it needs to get new supporters. At Suri, you can also discover different fermented drinks such as citrus fruit and fig kefir or tepache based on pineapple peels.
Sandwiches fans will go for the Banh Mi with fermented vegetables and soy-marinated pork cooked for a long time to be super tender. Unless the simple ham-butter sandwich based on sourdough bread, ham and homemade butter is more appealing because of its simplicity.
The place also has surprising quiches and beautiful salads too, but if you want to try everything, go for the tasting plate. Fermented chickpeas hummus, farmhouse cheese, kimchi, soy-marinated egg, home-smoked duck or even sweet-savory herring create the plate of the moment changing with seasons. You’ll see, it’s surprising and very tasty.
The chef being a pâtissier before anything else has a lot of fun with desserts. We have homemade yogurts of course, as well as cheesecake based on homemade cream cheese based on milk kefir, a Royal Boza combining a toasted organic hazelnut dacquoise, crispy organic millet praline and a boza mousse and heart (a surprising fizzy drink-dessert based on fermented millet).
Also fall for the Fontainebleau 2.0 based on homemade cream topping cookies and fresh fruit coulis.
Note that almost everything is homemade and based on organic ingredients coming from Terroir d’Avenir. Because, you have to know that to get good bacteria, organic food is vital so, goodbye pesticides!
And if the world of fermentation interests you, note that Suri also provides workshops. You’ll discover all the secrets of vegetable fermentation, how to make delicious yogurts and many other recipes from here and elsewhere.
In other words, organic, tasty, healthy, perfect!
From 3 June 2019 to 3 June 2020
SURI Restaurant & Deli
108 Rue Réaumur
75002 Paris 2
desserts: 2 €
formule midi: 8-12 €
assiettes: 19 €
Ouvert tous les jours de 11h à 16h