The Bombar’s tonkatsu
Over the years, you’ve come to know the chef duo behind the Bombar. For those of you who haven’t yet made the trip to Place des Augustins, don’t wait any longer and go and sample the cuisine of Victor Freiburghaus and Alexandre Jeny. More in sync than ever, the duo continues to seduce us with a culinary score that’s playful, in tune with the times and downright gourmet. With attentive service orchestrated by owner Marc Popper, it’s a real pleasure to sit behind the counter and enjoy an onion confit tartlet with Gruyère mousse. What a start! The pleasurable sequence continues with burnt leeks in a citrus vinaigrette, followed by a knife-cut beef tartare, interspersed with diced beet and a candied egg yolk. In addition to this succession of gastronomic pleasures, we succumb to the tonkatsu pork served, I assure you, in sharing mode. Crispy on the outside and soft on the inside, this dish delights the palate with dashes of barbecue sauce and mayonnaise.
