A 4-handed dinner with a foreign flavour on a rooftop in Montmartre

To the delight of gourmets, Paris has no shortage of great culinary experiences. Between the starred restaurants, the unusual concepts and the numerous good addresses and neighborhood nuggets that the capital has to offer, the City of Light looks like a gourmet paradise. From time to time, new events attract food lovers for a deliciously surprising lunch or dinner.

Among these is the concept of four-handed dinners, where chefs from different addresses join forces to present an ephemeral menu, resulting in a gourmet featuring. These encounters between two culinary universes generally reveal unusual dishes that surprise the palates of those who thought they had seen (or rather tasted) everything.

Imagine enjoying this gourmet experience in the heart of a picturesque neighborhood with Paris at your feet? This is what awaits you on Wednesday, March 22, 2023 at the Terrass" Hotel. This iconic Montmartre address is home to the restaurant Edmond, with a sublime rooftop overlooking the capital from the famous hilltop to offer us a beautiful view of Paris and its Eiffel Tower. It is here that the chef Santiago Guerrero officiates through a menu that honors locavore and seasonal products. For dinner, he joins forces with Felipe Camargo, the chef of the Selva restaurant, to unveil a menu with exotic accents to be savored in this setting worthy of a scene from Emily in Paris!

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Offered at 95€ per person (35€ extra for the food and wine pairing), he first unveils mussels with turmeric, potato espuma and parsley powder as an appetizer. On the appetizer side, we discover a sweet corn royal with blue corn chips and charcoal corn seeds as well as roasted prawns, with sweet chorizo from the Basque country, Leche de tigre sauce and sweet potato.

For the main courses, fish lovers will find a swordfish tataki with panda pepper bisque and spinach with roasted almonds. If you're more of a meat lover, you'll be treated to a braised pigeon with cocoa jus and Sichuan pear. At dessert time, it's time to taste the Grand cru tulakalum chocolate with sweet pepper before closing this tasting with mignardises imagined by the chef Vincent Larigaudie.