SALT

SALT Is the new address to put down on your agenda while you’re in Paris. It’s where the British chef, Daniel Morgan shows his culinary talent learned at Narisawa in Tokyo and Noma in Copenhagen.

We had our dinner on a Saturday 24 of October, the menu à la carte is short, 4 plates to share for aperitif, 4 starters, 4 dishes and 4 desserts. There is no set formula for dinner, which is too bad, because the final check can be very high if you have the wine for your meal.

Daniel Morgan is a master of preparing and cooking fish as illustrated by his raw white tuna with radishes and yuzu was a delight in the mouth, it was so tender that melted it on your tongue. Our mains, the Pollock fish and the brill were excellent.  For the dessert, we all took the panacotta with the yeast ice cream, which was refreshing and original in its flavors.

At SALT, Daniel Morgan changes his menu every day, so the foodies don’t risk having the same dishes if they want to come back the next day.

The wine list is short, but well selected and as an English influenced restaurant, they have a very good beer list.

The service is very charming, relaxed and professional, specially, our maître D.

SALT is the kind of restaurant the makes Paris a great place to eat, it bring a new vison and novel influence to the City of Light.

SALT