Persil: a favorite restaurant with inventive cuisine in Paris's 11th arrondissement

Persil is a neighborhood nugget waiting to be discovered in Paris's 11th arrondissement. This Berlin-style restaurant offers inventive cuisine with a menu that's half vegetarian, half vegan. An address that puts everyone in agreement!

There are some good addresses we'd like to keep jealously to ourselves, neighborhood nuggets that become our HQ because we feel so good there. Such is the case with Persil, a restaurant nestled in the rue Amelot in Paris's 11th arrondissement. Open only in the evenings , Persil invites us to immerse ourselves in the world of Kumpi, the atypical chef who set up the restaurant with her partner Richard. First in the medical field, then a singer, the artist has now made the kitchen her own stage.

In the kitchen, she adapts à la carte recipes according to the inspiration of the moment, guaranteeing up-to-the-minute preparation for maximum freshness. Her inspirations come from the four corners of the globe, and her ambition drives her to push back the boundaries of gourmet delights. When Kumpi discovers a specialty, she adds her own touch to surpass what she's tasted, making healthy cooking rhyme with gustatory pleasure. And that's what won us over!

When you open the doors to Persil, you can expect to find a real neighborhood nugget, jealously guarded by local residents. It's true that in this Berlin-style setting, with a decor that blends different worlds, you'll feel like you're among good friends. On sunny days, you can also take advantage of the terrace surrounded by bamboo.

If you're vegan or gluten-intolerant, Kumpi adapts its recipes with kindness and surpasses itself day after day to delight your taste buds. And if you're feeling a bit under the weather, she can even give you a taste of her herbal elixirs, one of her specialties, drawing on the experiences of her past lives!

Her menu is like a travel diary. A true alchemist of flavors, Kumpi transcribes his memories and experiences into a gastronomy at the crossroads of fusion and inventive cuisine. His 100% homemade gyozas , topped with reishi mushrooms for extra consistency and drizzled with a seaweed-infused tea juice, are among his must-try specialties.

The watercress, spinach and Portobello mushroom lasagne, au gratin with Emmental or a mixture of cheddar and mozzarella, is a real favorite. Beneath the delicately crunchy layer of cheese, we literally melt with pleasure, thanks to a well-considered balance of flavors that bring out the goodness of the vegetables. We also love the radicio salad served with tofu (or fermented Greek Cyprus cheese for non-vegans) served with a parsley pesto or a slightly spicy beet pesto.

All the way through to dessert, Kumpi manages to deliver a tasty experience. To round off this tasting experience, we find a poached pear in its own juice spiced up with a touch of cinnamon and lemon, offering a terribly gourmet liquorish texture, accompanied by pomegranate and passion fruit for added crunch.

Another delicacy on the menu that makes the most of superfoods: date cake with salted butter caramel and plantain, made with oat bran. Much lighter than you'd expect, this gluten-free dessert makes us want to return to Persil again and again.