Amarante - Paris (France)

Offal haters, look away now. This tiny restaurant is a place for those of us who enjoy the fatty and often overlooked innards of animals. Parts that hold so much flavor if prepared with the right technique and that are a cornerstone of French cuisine.

I found chef Christophe Philippe’s no-frills approach to cooking a breath of fresh air, and felt like @amarante.paris would be the type of restaurant that I would be a regular in if Paris was my hometown.

The thinly sliced veal tongue with mayo was a great starter that was very light when compared to the andouilette that I ordered as my main course.

Andouilette is a French sausage made mostly with pork intestine and heavily seasoned with a variety of spices. Aside from the strong flavors, it also has a very peculiar aroma. This was my first time trying this classic and I found it quite interesting, to say the least.

To finalize any meal here, I would dare to say that it should be mandatory to order the chocolate mousse. Made with 100% cacao from San Tomé and Principe, it is bitter, dark, earthy and delicious.

I first heard about this place through a publication from @sucrilhos.

(Versão em Português nos comentários)