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Massale

My friends Thomas and Arthur (after working at the delicious Zébulon and Pirouette) opened this little gem just a few months ago, in my favorite neighborhood, I of course named the… 11th! They spent months discovering amazing natural wines that they serve in this bright and warm space.

In the (small) kitchen, the talented Finnish chef Marlo Snellman (ex Frenchie and Verjus), serves us perfect and daring dishes. The entrées already conquered me: a melting calf liver and celery remoulade with punchy zest of lemon, or this smoked mackerel with crisp hazelnuts. Audacious, the poultry is very pink, and plays on its bed of cabbage and kale, perfectly seasoned.

The lunch menu at 17 € is unbeatable, I could eat there every day!

Lunch: formulas 17€ (starter-main) or 22€ (starter-main-dessert)
Evening: 32-46 €
Saturday evening: wine bar


Massale
5 rue Guillaume Bertrand
75011 – Paris
Tel. : +33(0)1 73 79 87 90

Open from Monday until Friday for lunch and dinner / Saturday night only


Ginger and combawa lemonade

The Ingredients
– 1 large piece of ginger (at least 4 cm)
– 2 tablespoons of sugar or honey
– 2 combawas (or limes if you can’t find it)
– 1 lemon
– 2 cloves

The Recipe
1. In a saucepan, boil at medium heat the grated ginger in 1.5L of water, with the cloves and sugar.
2. Add the zests and juice from the combawas.
3. After 30 minutes, add the lemon juice, let it cool and store in the fridge after filtering the juice.


John Weng

Niché dans une ruelle agréable à proximité de marché d’Aligre, entre motifs asiatiques et suspensions en paille, John Weng offre une cuisine fusion fraîche et raffinée. On y sirote un thé matcha glacé ou une infusion au litchi, en attaquant les wontons frits au cream cheese, complètement régressifs. La salade de poulpe, sésame, daikon mariné et algues est un délice, tout comme le rafraîchissant tartare de saumon au lait de coco (version cabillaud et citronnelle tout aussi parfaite). Côté plat on se laisse tenter par le magret de canard sauce teriyaki et orange, ou l’excellent tataki d’angus, fondant à souhait. Pour ceux qui ont encore faim, le risotto croustillant aux crevettes et sa sauce cacahuètes vous ravira. On termine en beauté avec ces jolis rouleaux de printemps colorés aux fruits, perles de japon à la fève tonka, ou la délicieuse glace au gingembre confit. 

Entrées de 8,50 à 11 euros
Plats de 13,50 à 23 euros
Desserts de 7,50 à 9 euros

John Weng
12 rue Theophile Roussel
75012
Fermé dimanche soir et lundi soir

et aussi :

97 Avenue Niel
75017
Fermé dimanche

20 rue du Faubourg Poissonnière
75010
Fermé dimanche

12h00-23h30 en continu


Food skincare

I try as much as possible to pay attention to what I eat, organic and local products as soon as I can. This way of life also extends to what I put on my skin, and I would like today to make you discover some natural cosmetic products which use…eatable ingredients!

Sister & Co

First of all, Sister & Co, an English brand with pretty packaging, created by Sophie. She had the idea to develop her brand after ending up having skin problems while traveling, and getting cured with coconut oil. She became passionate about the ability of food-grade, nutrient-rich natural ingredients in their raw and undiluted state when vitamins, minerals and nutrients are fully intact, to heal and nourish your body on the outside as well as the inside.

No additives or perfumes or toxins, not tested on animals, we love the lip balm with lemon myrtle and mint, the apricot and vanilla body cream, or the exfoliant with cocoa and coffee found in this kit of essentials.

>> Available at Nuoo or Asos (from 9,99€)

Frank Body

There’s also Frank Body, the fun and girly Australian brand, la marque australienne super fun et girly, which started selling a coffee-based body scrub in 2013 and which is selling its products around the world today… Creams with coffee bean oil, charcoal cleaners, lip balms, or this amazing lip scrub, essential during winter periods…

>> Available at Sephora or Urban Outfitters (from 8,95€)

Le Bon

The toothpaste Le Bon in addition to being super pretty, are made in France with natural organic products, vegan, and certified without sulfate, paraben, dyes, fluorine, … Available in 6 different tastes, they all contain green tea and aloe vera : they help to naturally prevent bacterial growth, plaque formation, cavity and to protect gums.

>> You can find them at Oh My Cream or at Printemps Beauté (21,50€ yes, they are indeed expensive!)

Wooden Spoon Herbs

What’s cool with Instagram it is to be able to discover sublime stories like the one of Lauren Hays the apothecary of Wooden Spoon Herbs. In the Appalachians, she harvests and picks medicinal plants that grow in the region and makes all kinds of remedies: moisturizing creams, invigorating herbal teas, cough syrups …

>> Available on their e-shop (from 14$)

Mustus

Mustus makes fabric masks impregnated with an essence of juice absorbed by the skin, made from fruits and vegetables.

>> Available at Sephora (4,95€)

Youth to the people

100% vegan and manufactured in California, Youth to the People offers products free of paraben, phthalate, mineral oil, sulfate. Harnessing powerful antioxidants and phytonutrients from cold-pressed plant extracts, Youth To The People combines superfoods and science and promesses to keep your skin youthful and vibrant. We love the kale and spirulina mask, or the goji and açai oil.

>> Available at Sephora, on their e-shop, or on Anthropologie (from 29,90€)

Pure Earth

Founded by Kavita Khosa, Pure Earth is inspired by Ayurveda. Also free of silicone, parabens, sulphates, GMOs, the brand uses wild ingredients or ecologically grown in villages and valleys of the Himalayas. We want to buy everything, like this turmeric mask, apricot oil or mandarin body butter.

 


Sri Lankan Hoppers

I discovered hoppers during my trip in Sri Lanka. These little thin crepes fines are made with rounded pans which give them a bowl shape. I obviously made them the usual “French” way but they were still delicious. They are eaten rather at breakfast, or during a meal and not for dessert, and you can even break an egg in it. They can also be eaten with chutney or spicy coconut salad (sambal).

The Ingredients

  • 1 teaspoon dehydrated baker’s yeast
  • 250 ml of coconut water (I used the water of my fresh coconut)
  • 1 teaspoon of salt
  • 500 g of rice flour
  • 1 tablespoon of sugar
  • 750 ml of coconut milk

The Recipe

  1. Mix the yeast and coconut water.
  2. Mix the salt, rice flour and sugar, then add the yeast.
  3. Cover with a damp cloth and leave it for at least 2 hours in a warm place.
  4. Add the coconut milk and mix, then cover and let it rest again.
  5. The dough should have the consistency of a light crepe dough, if it is too thick, you can add water or coconut milk.
  6. In a hot oil pan, pour a ladle of dough and cook it like crispy pancakes.


La Belle Assiette, chef at home

I spend a lot of my time in the kitchen, especially when I get friends over, and I never really thought about having a home chef over. When the opportunity presented itself to me with la Belle Assiette, I obviously accepted with great pleasure! I usually have trouble leaving my work surface, but I was actually rather pleased to put my feet under the table this time!

So how does it work? You hop on the site, you enter your postal code and the date of your dinner, then you can choose different types of menus (starting from 35 € per person), and browse the different profiles of chefs proposed. You will be able to choose from the comments of the customers, as well as the detailed descriptions of the chef’s style and photos of the dishes. On the D-Day, you just have to welcome your chef, and let the magic happen! He brings all the ingredients, cooks at home, does the service, and even … the dishes!

It is the chef Mathieu Zanette who came to cook for our table of 7. Mathieu was discreet while cooking, and made us discover his tasty cuisine with Asian accents: small bao pork buns as an appetizer, coconut broth and vegetarian homemade ravioli – amazing, duck breast with candied lemon and barley, and an exotic rhum baba with mango and homemade whipped cream. An exceptional evening, at home!

Photos © la Belle Assiette