Selva, the Peruvian bar restaurant nikkei

Want to treat yourself while discovering new flavors? Then you're going to love Selva, theColombian-Peruvian restaurant that opened just a month before the 2020 confinement and now awaits you in its many spaces.

On the outside, two terrace sections are revealed, one facing the restaurant and the other at an angle in front of the Musée Cluny. Inside, we're off into the jungle. A large plant bar awaits our arrival, with a beautiful group table. To the right, a room with several tables.

Then we follow the staircase and its green wall to discover another large room upstairs. In short, there's no shortage of space in this lush setting, come rain or shine.

The menu features South American specialities, with Peruvian and Colombian flavours in bistronomic mode. At the helm are two talented chefs: Felipe Camargo, who worked at Manko, and Jose Orlando.

We start the meal with some good house cocktails. We go for the excellent Pisco Sour, which combines Pisco, lemon, sugar, egg white and Angustura. A real treat to discover. Non-alcoholic drinkers will also be delighted by the range of cocktails on offer.

On the plate, the sun is out, whatever the time of year. On our return in this winter season, we tasted:
A divine fish carpaccio named Tiradito Nikkei, this dish is composed of wild blue fish, different according to the arrivals, kumquat, avocado, kiwi, turnip, all topped with Nikkei ponzu sauce. Nikkei cuisine (the nickname given to the Japanese who emigrated to Peru) is very much in vogue in Peruvian cuisine. At Selva, the chef introduces us to this cuisine, which is the result of a fusion of cultures.

For starters, we also offerAnticuchos de corazón, a dish based on braised beef, served with potatoes and a mayo rocoto (Peruvian chili pepper) sauce.

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In terms of dishes, we start with the winter version of Pulpo a la brasa , a braised octopus with anticuchera sauce served with parsnip purée, fire-roasted leeks, watercress, amaranth shoots and a Kalamanta olive sauce.

But the must-try this time of year isArroz con Pato, a giant traditional Peruvian dish for two. It features traditional Peruvian rice, marinated duck confit, sautéed seasonal vegetables and salsa cribla (an Argentinian sauce made from pickled vegetables). It's a hot dish, served in a large paella-style pan, that's sure to delight even the most demanding gourmets.

Last but not least, we end with some amazing desserts. On the one hand, there's the Mil Hojas , which combines corn mikado tiles with mozzarella mousse, pear chutney and Dulce de leche.

On the other, the Membrillo with candied wedge, citrus supreme, huacatay mousse (an aromatic Peruvian herb with a strong herbaceous character, somewhere between sage and tarragon), quinoa curable, timut pepper and citrus powder.

In short, if you want to tantalize your taste buds, satisfy even the hungriest of appetites and discover some great flavors, this is a hot spot that's a must-see.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.