03-08-2017
Caserecce with glazed chicken, harissa and lemon confit by William Ledeuil. A few days ago the famous Parisian chef opened Kitchen Ter(re) in Boulevard Saint German 26
William Ledeuil is an old acquaintance of Identità Golose: he participated in the 2009 edition of the congress in Milan, and surprised the audience with a lesson in which he showed that very classic French flavours can go very well with aromas from South-East Asia, of which he was crazy about: Vietnam, Japan, Thailand. We still recall his Stewed croquets with Thai herbs and chilli pepper. At the time Ledeuil was (and still is) at the helm of Ze Kitchen Galerie, a restaurant with a Michelin star that charms Parisians with its strong Asian accent since 2001. A few years later he opened Kgb, which stands for Kitchen Galerie Bis, also on Rue des Grands Agustins, in the 6th Arrondissement. With this second adventure Ledeuil started to take a new look on French hors d'ouvres, with dishes eaten straight from the cooking pan, Asian style. He defines it une cuisine hors des sentiers battus, "a cuisine off the beaten track", and on July 6th he started the third chapter. It’s called Kitchen Ter(re), in nearby Boulevard Saint German 26 and the offer is focused almost entirely on Italian pasta and Asian broth. A blend of Mediterranean and Oriental cuisine that had the people at Le Monde immediately proclaiming it a miracle with their title "Les mille pâtes de William Ledeuil".
William Ledeuil, 52 (photo from www.zekitchengalerie.fr)
Durum wheat Dentelles – sort of short reginette – with squid, tomato, seaweed and galangal. Lunch at Kitchen Ter(re) is around 30 euros, dinner is around 45
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose
by
Mathematician by chance, gourmand by passion, she loves to travel around the world – what with conferences on mathematics and chefs’ congresses – and tell stories about food and their passionate and fascinating protagonists