Taken over in 2017 by exceptional meat importer and globetrotter restaurateur Riccardo Giraudi, Anahi has had to close in 2020. But may foodies be reassured, the place is to reopen from November 17, 2021 and on the occasion, Anahi welcomes a guest star, running the 3-Michelin-star restaurant Mirazur named “world’s best restaurant”: chef Mauro Colagreco.
While lunching at the Mirazur, Riccardo Giraudi tells him about his meat restaurants and his passion for South-American cooking. Coming from Argentina, Mauro Colagreco already knows Anahi as an institution in Paris. For both men, working together is obvious. And there is no better adventure than giving free rein to Mauro Colagreco at Anahi!
Starting from November 17, Parisians and tourists can discover a menu paced by the chef’s childhood memories and bathed by his origins, like the Asado, a typically Argentinean grill. But the three-Michelin-star chef is also open to native and Mediterranean influences, very present in the Argentinean cuisine from the Spanish and Italian migrations.
Among the starters, the staple and very cheeky empanada, icon of the Argentinean cuisine, reviewed with high-quality produces: knife-sliced Black Angus beef, hard-boiled egg and Kalamata olives.
You can also enjoy the very indulging Tarta de Cebolla, a creation focusing on onion from Cévennes, cooked and smoked, almost confit on the Asado's ember; and the Salpicon de Filet de Ternera, the traditional recipe of the "morning after party" where cold meat marries a caper, anchovy and black olive vinaigrette, served with hard-boiled eggs, red onions, watercress and sweet chili peppers. A lot of flavors is to be expected!
Mauro Colagreco's menu also emphasizes meats and wonderful meats! Among them, American and Australian Black Angus served as picanha, rib steak, or prime rib of beef, served whole in the room before being cut. Showtime!
To cover with chimichurri sauce, ponzu and onion sauce or criolla de invierno, a sauce based on radish, granny smith apples and apple vinegar; and enjoy with a side of delicious potato gnocchi with parsley, creamy mashed potatoes or spinach with beurre blanc.
Moving on dessert, do not miss the Tarta de Chocolate, incredibly llight and extraordinarily strong in chocolate, or if you are more into fruits, go for the pears poached in a light syrup flavored with Sichuan pepper, orange and lemon zests and served with white chocolate crumble crunch. Delightful!
Bookings are already available by phone!
Dates and Opening Time
Starts November 17, 2021
Location
Anahi
49 Rue Volta
75003 Paris 3
Access
M° Temple
Official website
www.anahi-paris.com
Booking
www.anahi-paris.com
01 83 81 38 00
