"An amazing evening at Tamara. A for the lovely and thoughtful service! I made reservations online for a Thur at 8pm a week prior. Their staff is super welcoming and courteous, even calling the afternoon before the meal to talk thru food allergies! They really went above and beyond. During the meal a different team member from the kitchen came out to introduce each dish. On arrival they were only 50% full, so I was seated immediately. The space isn 't very large, maybe 25 seats max, incl a small table downstairs. The kitchen is split into a smaller open area directly on the left inside the restaurant mostly for immediate food prep during service, and a section in the basement. To drink: 1 house made kombucha €7: tart and a tinge floral since it was fermented w/no sugar, instead w/ jasmine and another herb/flower I can 't recall, and slightly bubbly. 2 a glass of Saint Joseph Premier Quartier La Ferme des Sept Lunes 2018 €15: an organic Syrah from the Rhône area of France w/ strong red fruit notes aged in oak. I treated myself to the €110 seasonal tasting menu, currently featuring fermented ingredients. Very inventive. Presentation was top notch. This included: 1 amuse bouche: essentially a shrimp chip to all my Asian homies yes like the ones they serve with the cold apps at banquet style meals . Think seafood y flavor of mussels/oysters, a sprinkle of paprika w/a light mayo. 2 Bite of raw squid w/ chilled green apple watercress soup: green, herby, lemony. Flavors reminiscent of squid ceviche in a watercress gazpacho. 3 Choux puff w/smoked herring eggs, roasted sliver of potato very slight, still crispy dusted with burnt leek powder and a clover leaf. Tart and creamy, w/a slight crunch. 4 Pasty shell, egg yoke marmalade, broccoli, coriander: shell was flaky and melted in my mouth. The slight creaminess of egg yolk paired w/ slight astringency of broccoli, was an interesting and unexpected combo. 5 cherry tomatoes w/fermented onion ? w/ marigold leaves/petals on top and drizzled with tomato water and absinthe oil rosemary focaccia: sweet and tart tomatoes, refreshing w/the soft, floral after taste of the absinthe oil. 6 Crab meat, fermented fennel, tomato, onion, inside a pastry traditionally stuffed w/ squid from S of France . White wine gelee, fennel sprigs. An aioli was made table side w/sunflower seeds, pine nuts and fennel seeds. Funny enough this reminded me of a fancy kimchi pajeon. Crunch from seeds and veggies inside the pastry was a nice textural touch. 7 Monkfish sautéed in olive oil, over black garlic sauce flower pollen oil cornbread. Fish was perfectly cooked w/a nice bounce and meatiness characteristic of monkfish. The black garlic wasn 't too overpowering and the pollen reminded me of the texture of ground salted duck egg yoke, but unsalted and the egginess replaced by a light floral flavor. The cornbread was unlike the grittier, often sweeter crumb of American style cornbread it was finer and more doughy. 8 Sea urchin w/ fermented roasted corn, chives, in chicken and fermented corn broth. I didn 't know what to expect from fermented corn but it reminded me of kimchee fried rice in a broth but not as spicy or salty in a good, more balanced way. The uni kinda got lost in the stronger more acidic flavor of the soup and this was the one place I questioned the use of an ingredient. 9 filet of beef w/ scallops of carrots in black garlic sauce, and beef jus. I think they swapped out the sauce for me dietary restrictions, thanks! The staff kinda hyped up the carrots for me so I have to say they were tender and juicy, and I appreciated the control and consistency of cook, they were a 4/5 for me. 10 dessert 5 courses! =D fermented milk madeleines: warm outta the oven, quite good. sablé with miso caramel: loved the umami of the wonderfully salty crisp biscuit paired w/the unctuous caramel sandwiched inside. custard cream w/ pickled black fruits blackberry and cherries and ? granita: mmmm creamy milky custard with the crunch of the granita and sweet/tart interplay of fruit made for a delicious mouthful in every bite. sorrel sorbet: like a gently sweet, lighter version of apple, masticha and celery juice blended together. Green and refreshing. orange cake w/ a birthday candle. Thank you for making my day special! This had a caramelized sugar exterior warm from the oven, plenty zesty. Overall terrific. I 'd highly recommend this spot for seasonal, creative, intellectual cuisine. Service was impeccable w/meticulous attention to detail. Food I 'd give 4.85 out of 5 mostly bc the menu happened to feature many fermented items which meant the overall palate leaned slightly towards the sour spectrum which wasn 't a bad thing, but I would 've personally received it better knowing this fact in advance ie. on a menu online or at least in person at the restaurant . If I were back in Paris I 'd def be curious about their latest seasonal menu."
