Little Havana, Cuban street food on the Sentier

Mexican, Argentinean, Brazilian, even Peruvian: in Paris, it's easy to savor cuisines from around the world from one street to the next, from one establishment to the next. But there's one cuisine that's barely represented in the capital: Cuban. Fortunately, that's a thing of the past!

Since the start of the school year in the Sentier, Little Havana transports you, as its name suggests, to Little Havana, the largest Cuban neighborhood outside the island, located in Miami, with its colorful atmosphere signed by street artist Jo Di Bona and its typical Cuban street food dishes on the plates; prepare to be surprised!

Less well known than its counterparts, Cuban street food emphasizes sweet and savory combinations, the slow cooking of roasted then shredded meats, and the prominent use of barbecues. This is what Théo Delahaye, founder of Little Havana and a graduate of the Ferrandi school, wanted to bring to the palates of Parisians when he discovered Cuban street food.

The menu is the brainchild of Cuban chef Annabelle Cantarero, who also studied at the Ecole Ferrandi, with the aim of introducing you to the singularity and plurality of her native country's gastronomy. Heading up Finca Tungasuk, an agro-ecological farm in Cuba where 2,500 types of fruit and vegetables are grown, the chef intends to surprise you withauthentic Cuban bocadillos and tapas made from fresh, seasonal produce.

In all, there are no less than 6 bocadillos on the menu, including the very naughty bocadillos with pulled pork (12€), its homemade guava BBQ sauce (like all the other sauces on the menu!), coleslaw and red onion pickles; and the shredded beef bocadillos (13€), with mojo rojo sauce, a slice of just-melted Emmental cheese, a comforting onion compote and spinach shoots.

Generous sandwiches to accompany sweet potato fries, coleslaw cubano, lighter and fresher than traditional coleslaw, or a tapas à la carte, like the tostones (8.5€), amazing plantain patties with a smoky taste, to dip in guacamole topped with cubes of fresh mango and pico de gallo.

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In the evening, the atmosphere promises to be hot, with salsa and reggaeton, as well as a menu of cocktails emblematic of the country. A change of scenery guaranteed!