Laura B., Caroline J. · Photos by
Laura B. · Updated on 2 October 2020 at 15h44
· Published on 2 October 2020 at 10h47
Tortuga is the name of the new table set on Galeries Lafayette Paris Haussmann rooftop to discover this Fall 2020. On the occasion, chef Julien Sebbag has concocted a wonderful mouthwatering menu giving pride of place to fish. Delicate and sophisticated dishes. Such a delight.
If you are a wise gourmand and looking for uncommon and perched places, this Fall 2020, please meet Tortuga. Behind the name hides the new collaboration of Moma Group and talented chef Julien Sebbag (Chez Oim, Créatures, Je Cuisine Chez Toi).
Together, they have decided to open a new experiential table set on the rooftop of Galeries Lafayette Paris Haussmann, facing the now-famous summer restaurant, Créatures (that has closed its doors for the winter).
With a décor by architect Franklin Azzi and an underwater dream-inducing tapestry created by Pierre Marie on the walls, Tortuga is the gourmet place to be this Fall. In terms of food, chef Julien Sebbag will give pride of place to fish in a menu both seasonal, local, and wild only.
, Julien Sebbag
offers us auteur cuisine
making us travel every bite we take.
In his new restaurant
, the chef
uses many cooking and fish
prep techniques, providing you with tartare
or grilled fish
Seasonings are based on many fresh herbbs and spices and are thorough. Dishes are flavorful, Julien Sebbag
knows hot to reach the precision of flavors.
The meat of the dried seabass
is very thick and soft, enhanced by Greek yogurt twisted with lemon and hibiscus.
The bluefin tartare
is very rich in herbs and the smoothness of the fish contrasts with the crunch of hazelnuts.
and grilled salmon
is served hot, and the apple tartare topping the fish
The seabream carpaccio
is very fresh, delicately twisted with cilantro and Sichuan pepper.
Every thing tastes great at Tortuga
. Julien Sebbag
knows hot to enhance fishes
with interesting recipes.
Moving on to desserts
, same enthusiasm. The chocolate cake is super good, not too strong and not too sweet. As it is cut in small pieces, the custard goes everywhere. And the coconut grated on top brings an indulging touch.
is a fish restaurant
, dishes are light. We leave replete but not feeling heavy as if you had to much to eat.
Yet, you have to rob the bank a little for a meal at Tortuga
. Dishes provided by Julien Sebbag
are no starter nor main course, but little fish dishes to share
. You need several of them to feel full. At the end of the day, the bill can be a bit expensive, but talent and good things come to a price.
As for drinks, barman chef Thomas Fradon
has created very tasty cocktails
decorated with fruits, simply called after their flavors such as Exotique et Gourmand, or Amer et Joyeux. Each recipe, subtle and delicate, has its own container.
Tortuga is a lasting restaurant, not temporary. The restaurant includes a nice cozy outdoor area in emerald green hues, an open-plan kitchen, looking on to the bar, as wewll as a terrace with a bit of greenery, but most of all magnificent views on the Opéra Garnier and the Eiffel Tower in the distance.
This very good address is very popular already. We recommend you book your table at Tortuga to make sure you have one instead of showing up and having nothing.
Alcohol abuse is bad for your health, please drink responsibly.