Fermentation, drying, smoking, maturing... these are the culinary techniques highlighted by young chef Guillaume Sanchez in his Neso restaurant.
A stone's throw from this first address, Guillaume Sanchez recently opened Neso 2, a cocktail bar that completes the experience of the first Neso, starred in 2018.
A cross between mixology and gastronomy, Neso 2 offers the curious the chance to discover all the madness and inventiveness of its chef. When it comes to cocktails, Neso 2 uses only French spirits, from vodka and rum to whisky and eau-de-vie. The aromatic herbs, too, are French, from wild harvests in Basse-Normandie.
Examples include the MIel Sauvage cocktail (made with white broth flower brandy and honey fermented for sixty days), the Champagne de Pin cocktail (with fermented pine nuts), and the FIzz cocktail, with crystallized pomelos from Corsica.
On the food side, Neso 2's tapas feature the sea: pollack from Finistère, Croque Marin with eel and sardines, all smoked, and wild oysters.
Here, nothing is lost, everything is transformed from the offcuts of products used at Neso: lobster ravioli are made from the meat of Neso's shellfish claws, smoked eel is used from head to tail, including the central ridge and skin...
So many flavors to discover at Neso 2.
Alcohol abuse is dangerous for your health. Drink in moderation.
Dates and Opening Time
From June 12th, 2019 to December 31th, 2019
Location
Neso 2
3 Rue Papillon
75009 Paris 9
More information
6:00 pm to 9:00 pm Without reservation
