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Restaurant yam'tcha
Yam’tcha is to catering as hand-harvested sea salt is to crude sea salt.
The former is an unlikely and subtle crystallisation born of the coming-together of water, wind and the moon in the solitude of salt marshes. This quiet place is a highly successful fusion of the very best of East and West, of Adeline and Chi Wah, of two traditions at ease with themselves and which mutually pay one another tribute.
Here, the culinary memories are not our own, but they could well become ours, so successfully does the marriage of Landes foie gras and Hong Kong dried scallops open up hitherto undiscovered possibilities.
Photo: Francesco Acerbis (royalty free)
yam’Tcha
4, rue Sauval – 75001 PARIS
Tel: +33 (0)140 260807
E-mail:
Metro: Louvre Rivoli
Open Wednesday to Sunday
Reservation only (expect to wait a little)
Closed Christmas, New Year, 1 May and three weeks in August
Worth noting:
Organic: eggs, unrefined sugar, tofu.
Market cuisine: every day on the specials board
Vegetarian: vegetable dishes.
Seasonal cuisine: Wok-fried bouchot mussels from Erquy (Sept, Oct, Nov); roast figs (Sept); white Landes asparagus (April).
Classic dishes: Hong Kong dried scallops and pan-fried foie gras.
Regional produce: Challans duck, Cîteaux cheese, High Alps nectarines.
New cellar: chateau le Puy (Bordeaux organic); Crémant de Loire by Jacky Blot (organic); Vinde Paille from Domaine de la patte (organic); Domaine Valette (biodynamic); Paqualet.
Wine solution: if you don’t drink it all, don’t forget to bring the excellent half-finished bottle away with you after your meal; this gives you extra options.
4, rue Sauval – 75001 PARIS
Tel: +33 (0)140 260807
E-mail:
Metro: Louvre Rivoli
Open Wednesday to Sunday
Reservation only (expect to wait a little)
Closed Christmas, New Year, 1 May and three weeks in August
Worth noting:
Organic: eggs, unrefined sugar, tofu.
Market cuisine: every day on the specials board
Vegetarian: vegetable dishes.
Seasonal cuisine: Wok-fried bouchot mussels from Erquy (Sept, Oct, Nov); roast figs (Sept); white Landes asparagus (April).
Classic dishes: Hong Kong dried scallops and pan-fried foie gras.
Regional produce: Challans duck, Cîteaux cheese, High Alps nectarines.
New cellar: chateau le Puy (Bordeaux organic); Crémant de Loire by Jacky Blot (organic); Vinde Paille from Domaine de la patte (organic); Domaine Valette (biodynamic); Paqualet.
Wine solution: if you don’t drink it all, don’t forget to bring the excellent half-finished bottle away with you after your meal; this gives you extra options.
