The lobster chip from Café des Banques

This autumn, the Café des Banques by Yoann Caloué. The marble table d’hôtes is packed, and the dining room is also fully booked. A successful gamble for this talented chef, who seems more fulfilled than ever behind the stove. First lightly steamed, the lobster is then put on a Japanese barbecue to give it that slightly smoky taste. Yoann’s second-in-command, Antoine Debonnaire, finishes the cooking by lacquering it with a blood orange butter. And to accompany the queen of the oceans with dignity, a zucchini flower stuffed with a beef heart tomato tartar and roasted pine nuts, as well as a lobster remoulade. Discover this marvellous entry at 6 rue de Hesse.