Susuru x Bleu Nuit

Food News

Susuru x Bleu Nuit

Edouard Amoiel

Edouard Amoiel

03 septembre 2023

Now it's the turn of Bleu Nuit chef Mathias Fréré to create his ramen for the Susuru restaurant.

Now it’s the turn of chef Mathias Fréré from the Bleu Nuit restaurant to temporarily take over Susuru‘s stoves. With this new edition of “ramen ton chef”, Fabien Berthet, owner of the restaurant on rue du Stand, continues his gourmet collaborations. This fall, Mathias offers his gyozas stuffed with Iberian pig cheek, cucumber pickles, tomato coulis and Thai basil. For the mazemen, the base is made with shellfish bisque, topped with miso-confit mackerel grilled with a blowtorch, fennel, marinated carrots, spinach shoots, peanuts and nori chips.

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