Sunday brunch time is one of those very volatile, very vulnerable moments of the week. Our energy flow is readjusting hence the choice of the meal is crucial to that roaring start of the week. I don't know about you, but when I wake up on the resting day of the week for excellence, the first thing I think of is either a scrumbled, an à la coque, or a benedicte style egg. When in Paris, Semilla is a place for indulging in sweets, freshly squeezed fruit juices, the unmissable sunday roast and, as they call it, all kinds of non egg's options: a lobster club sandwich served with toasted brioche and avocado or a very seasonal beet salad with spelt, fresh cheese and hazelnuts. On the hunt side - it being hunting season, chef Eric Trochon gets an exceptional delivery directly from the hands of his hunters friends - we tried a mouthwatering version of venison burger, moistened with currant juice, served with pak choi (the Chinese version of chard) and the quitessential new potatoes roasted to perfection.
Opened by the will and skills of trio Drew Harré, Jan Sanchez and the chef himself, Eric Trochon, this place, as other excellent ones in town, winks at bistronomie, this phenomenon très à la page that results from the contraction of bistro and gastronomy, applying to those tables combining low prices (with menus worth less than 30€), small team, small places and inventive cuisine made from good and simple products, often orchestrated by chefs trained in academic structures.
Very democratically, and here we go again with patrioctic values such as Liberté & Fraternité, also present à la carte if it wasn't clear enough, the menu comprehends a full list of the producers, often small realities, providing the food and beverages to the house. The wine, in general directly supplied from the grape scented hands of the wine maker himself, can be a Chablis Premier Cru la Forest or a Chateauneuf-du-Pape, both proven to be extraordinarily reassuring tastes.
Last but not least: those of you who know me by now are also well aware of the fact that I love my mascarpone. Either worked in a tiramisu or on a limoncello based cream, you'll know that I'll quickly access to the highest level of #foodhappiness. I reached new heights, though, when tasting the remarkable pears, mascarpone and peacan nuts pie. Powerfully happy before the week's madness.
Restaurant Semilla 54, rue de Seine Paris (75006) TÉL : +33 1 43 54 34 50 MÉTRO : Saint-Germain des Prés, Mabillon, Odéon
With love and peacan nuts,