Bombar shrimp Carabinero

The chairs on the Bombar are put away for the winter. The lights at the counter of the Place des Augustins restaurant shine brightly on this October evening. As usual, reservation details are meticulously taped along the stainless steel bar, the centerpiece of the establishment. Before the shot is fired, the staff are busy organizing the dinner. While Victor Freiburghaus spends some of his time in the dining room, his chef sidekick introduces us to Maude Pothieux, a new recruit ready to take on the world… from a gastronomic point of view, of course! There’s a lot going on behind the kitchen door! To start our meal, Victor treats us to shrimp carabinero, which he sears au naturel with a little olive oil, preserving the flavor of the shellfish while preserving the translucent texture of the flesh. The juices mixed with the oil force us to dip a piece of bread into this symphony of flavors, and all that’s left to do is savor…