Back to school at the Bombar
Whether in the dining room or behind the stove, Marc Popper’s team has been joined by a number of talented new faces. While construction work on the Rue de Carouge is disfiguring this busy commercial thoroughfare, the other side of the Place des Augustins is “surviving” this urban excavation. As the fine weather continues, Victor Freiburghaus invites us to take a seat on the terrace.
Cantabria and Caponata
We begin the festivities with a “pan con tomate”. A simple aperitif to share, yet wonderfully enticing. Oiled crusty bread, seasoned tomatoes and Cantabrian anchovies… a delight. We’re seduced by a caramelized Caponata languorously prepared by chef Alexandre Jeny. A breath of fresh air with the sea bream carpaccio, which warrants dipping a piece of farmhouse bread into the plate to pick up the summer aromas and revel in them. That’s Scarpetta for you!
Risotto-style Sardinian fregole and bisque round off a moment of culinary pleasure. Once again… yes, once again, the Bombar fulfills all its promises and leaves no one indifferent, from both a creative and human point of view. Attending this gourmet ball is a real pleasure.
