A Mi-Chemin, surprising and generous Franco-Tunisian fusion cuisine

Published by Laurent de Sortiraparis, Julie de Sortiraparis · Photos by · Published on December 20, 2016 at 02:53 p.m.
Located a stone's throw from rue daguerre in the 14th arrondissement, A Mi-Chemin takes us between Tunis and Paris to discover the cuisine of chef Nordine Labiadh and his wife Virginie. A beautiful story to discover.

In 1998, Virginie opened the restaurant A Mi-Chemin, a small neighborhood bistro near Denfert-Rochereau. In 2000, Nordine Labiadh arrived from Tunisia. He was not a cook, but responded to an advertisement for a restaurant, Virginie's, and was hired as a commis. Sixteen years later, Nordine has become Virginie's chef, and they are married with two children. "I found out after answering the ad that I'd got the phone number wrong by one digit" An atypical trajectory for the Zarzis native, who was already dreaming of cheese and foie gras when he was trying to pick up French radio stations with his friends from the beaches of Tunisia.



Today, the restaurant's new chef takes great pleasure in marrying the flavors of his childhood with those of his homeland. Expect unexpected unions of flavors: foie gras with cumin, veal kidneys with star anise, tajine with pig's cheeks. "I had a hard time accepting my origins in the kitchen, and when someone asked me to make couscous, I didn't take it well. But then I started adding my spices little by little to traditional French dishes, and I liked it. They wanted couscous, so I put pork in it, so I could relax (laughs)"



In the dining room, Virginie proudly displays photos of her grandfather on one of the walls, loaded with 16 years of memories. Her Anjou origins have given her a passion for wines, particularly natural wines, which she will be happy to recommend to match your dishes. Let yourself be guided, rather than following your usual preferences. This is how you end up being served champagne withsmoked swordfish, or enjoying a dark beer "la Choulette" with a piece of Comté and Salers cheese at the end of the meal. A real highlight of the establishment.



The cuisine atA Mi-Chemin is a reflection of the encounter between Nordine and Virginie: unique, unexpected and warm. The story can also be discovered in the recipe book Paris-Tunis la cuisine de Nordine Labiadh, published last month.

Practical information

Dates and Opening Time
Starts November 21, 2024

× Approximate opening times: to confirm opening times, please contact the establishment.

    Location

    31, rue Boulard
    75014 Paris 14

    Route planner

    Accessibility info

    Prices
    desserts: €9
    entrées: €12
    dejeuner plat - dessert: €22
    plats: €23
    entrée - plat - dessert: €36

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