Fermenting, drying, smoking, curing… So are the culinary technics highlighted by young chef Guillaume Sanchez in his Neso restaurant.
Set a stone’s throw from the first address, Guillaume Sanchez opened not long-ago Neso 2, a cocktail bar completing the experience of the first Neso, that got a Michelin star in 2018.
Between mixology and gastronomy, Neso 2 offers curious people to discover the chef’s folly and inventiveness. As for cocktails, Neso 2 only uses French alcohols, from vodka to rum without forgetting whiskey and eau de vie. Herbs are French too and come from wild pickings in Lower Normandy.
For instance, you have the Cocktail Miel Sauvage (with common mullein flower brady and sixty-day fermented honey), the Cocktail Champagne de Pin (with fermented pine nuts) or the Cocktail Fizz with candied pomelos from Corsica.
As for food, Neso 2 tapas give pride of place to sea: pollack from Finistère, Croque Marin à l’anguille et sardine (Sea croque monsieur with eel and sardine), all smocked or even wild oysters.
Here, nothing is thrown away but transformed with scratches used at Neso: lobster ravioli are made of pincer flesh from the crustaceans you have at Neso, the smoked eel is used from head to tail without forgetting the main bone and the skin…
So many flavors to discover at Neso 2.
Alcohol abuse is bad for your health, please drink responsibly.
From 12 June 2019 to 31 December 2019
3 Rue Papillon
75009 Paris 9
18h00 à 21h00