Dinner at Yam Tcha

Dinner at Yam Tcha

at Yam'Tcha on 6 January 2018
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13
Meal Views
43

Ginger sorbet and passion fruit
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yam'Tcha, Paris (May 2017)
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Roasted banana and rum sorbet
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yam'Tcha, Paris (May 2017)
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Strawberry, black sesame sauce
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yam'Tcha, Paris (May 2017)
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Tea Tasting: Oolong from Taiwan | White Peony tea | Pu'er Tea | Iron Goddess | Green tea | Jasmine Green Tea
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yam'Tcha, Paris (May 2017)
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Cheese bao
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yam'Tcha, Paris (May 2017)
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Guinean fowl, spinach, mushroom
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yam'Tcha, Paris (May 2017)
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Pork dumpling
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yam'Tcha, Paris (May 2017)
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Red mullet, king crab, white rice, Sauvignon sauce
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yam'Tcha, Paris (May 2017)
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Smoked salmon, onions, curry masala, X.O.
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yam'Tcha, Paris (May 2017)
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White asparagus, mandarin sauce
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yam'Tcha, Paris (May 2017)
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Cabbage and kale salad with radish and egg roll
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yam'Tcha, Paris (May 2017)
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Glad to have made it to yam'Tcha, a 1* restaurant that intrigued us after we learned about it on Chef's Table (France Edition), Episode 3. It's the brainchild of Chef Adeline Grattard (trained at 3* L'Astrance and in Hong Kong) and her husband Chi Wah Chan, emphasizing a fusion of French and Chinese cooking. This really sets the restaurant apart from other fine dining establishments in Paris. We were also happy to see that there was a tea pairing available with the courses, which plays into the name of the restaurant ('yum cha' means drinking tea and eating dim sum in Chinese).
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yam'Tcha, Paris (May 2017)
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