Matka

Matka means “mother” in Polish. The chef pays tribute to the cuisine of his Slavic ancestors. Flavors from Eastern Europe gently shake up the charms of French tradition. As a starter, duck breast tartare with elderberry, autumn mushrooms, and kohlrabi sparks curiosity. Then you can travel far with beautifully browned pierogi or cabbage stuffed with confit lamb and pearl barley, alongside chanterelles, tomato, and dill. All this in a chic tavern setting, where the references to Poland remain subtle.