![]() My tuna tasted quite bland and so I had to douse it up myself. I sent it back to be cooked through, and the waiter was extremely gracious about preparing it to my satisfaction. The man sitting behind us ordered a steak that looked like the size of an entire heifer! (not really, but it was an enormous fillet!) Although I ordered my tuna cooked medium well, it was medium rare. Both of our steaks were quite large in size. I was going to order a fried chicken salad, but they only served iceberg lettuce and I only enjoy eating a salad with either mixed greens or spinach leaves. Josh ordered the Rib Eye Steak (33 euro) with a side of roasted potatoes and I ordered the sesame crusted Tuna Steak (29 euro) with a side of french fries. Usually, Josh and I sit at our table with a dictionary in hand and it takes us a long time to figure out what we want since we keep having to look up words. Hopefully, something is at least sinking into our brains. Ordering food at a restaurant with a waiter who speaks English is so much less stressful than struggling to order in French and not understanding most of the items on the menu. My ability to advise them made me feel like such a local! However, if you want to be generous, you can leave a 5% tip. I told him that the general way is not to tip, since tax and tip are included in the menu prices. The couple next to us asked us what is typical for a tip in Paris. This is probably because it is one of those restaurants that is recommended to tourists as a must go to. Our waiters spoke English, as did many of the customers in the restaurant. We were both dressed more causual than most other people at the restaurant. ![]() The tables were covered with white tablecloths, and even the cutlery was formal. The interior of the restaurant was very pretty, and was illuminated with neon lighting (but not tacky at all). Chicken must just not be as appealing to the French palate as other meats are (as indicated at our Shabbat meals). There were no chicken options on the menu, which is typical of many of the more expensive upscale restaurants. There were all different cuts of steaks, duck, lamb, and various types of fish. Most of the appetizers were served with foi gras, which is a common delicacy here in Paris, consisting mainly of chopped duck liver. This was the most expensive restaurant that we have eaten at since we have been here. ![]() After Josh and I got out of our movie, we decided to check out the restaurant. It is in the 8th arrondisment, near the Champs Elysees. And when night falls, Le Mermoz morphs into a wine cellar serving delicious small plates.During Shabbat Shirley’s family told us that Kadosh was one of the best Kosher restaurants in Paris. Landes yellow chicken is crispy-skinned and nestled in fromage blanc and tahini, and dessert was a refreshing orange, date and almond salad with Earl Grey cream. The cockles are just cooked and keep all their flavour – and the meal follows in much the same creative vein. Pan-fried cockles came with a powerful sauce vierge with candied lemon, fresh coriander and kasha (grilled buckwheat seed, the ingredient du moment for many Parisian chefs). From a kitchen at the back of a sparse, simple dining room, the duo send out balanced neo-bistro style dishes with oriental flavour, each more surprising than the last. At the helm at Le Mermoz is Manon Fleury, a young and already incredibly experienced chef ( Astrance and Semilla are both on her CV), with sous-chef Johann Barichasse ( Yard, Mokonuts). Escaping the restaurant-saturated Eastern area of Paris and putting down roots in the rather sleepy 8th arrondissement is a brave – but wise move.
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