Roasted eggplants, black garlic sauce

The Ingredients

– 2 cloves black garlic
– 3 tablespoons yoghurt
– olive oil
– 1/2 yellow lemon
– 1 cc black paste sesame
– 1 large eggplant

The Recipe

  1. Cook the aubergine wrapped in foil, in your oven at 210 ° for about 30 minutes.
  2. Take it out of the oven, remove the aluminum paper and cut it in half lengthwise, and incise in diagonals.
  3. Add salt, pepper, sprinkle with olive oil and spices (sumac, pepper, oregano,…).
  4. Bake again for about 15 minutes until it is soft and golden.
  5. For the sauce, mix the black garlic without the skin with the yoghurt, the lemon juice, a drizzle of olive oil, and the black sesame.

Callebaut creates a pink chocolate

Callebaut, a Belgian chocolate brand, has just created a pink chocolate. You will probably think it is filled with artificial colors… well no, this chocolate is 100% natural! It is the result of a meticulous selection of “ruby” cocoa beans and Barry Callebaut know-how. This ruby chocolate has a pink color and a fruity taste with fresh and tangy notes, and its flavors and color are obtained without any added aroma or coloring.


© Cristian Trochez

Launched almost a year ago in Asia and at the beginning of the year in Belgium, its official launch for artisan chocolatiers and pastry chefs will take place in Paris during the Salon du Chocolat.

Eggplant balls (Polpette di melanzane)

These meltingly soft vegetarian balls are inspired by the recipe from chef Giuseppe Giovanni Di Martino of the restaurant Cappero Rosso in Pizzo Calabro.

Ingredients for 4 persons

  • 2 eggplants
  • 1 egg
  • a handful of black olives (pitted)
  • 15 capers
  • 1 clove of garlic
  • some fresh parsley
  • 1 tablespoon cumin powder
  • 20 grams of grated pecorino
  • 50 grams of bread crumbs
  • a dozen pine nuts

The Recipe

  1. Preheat your oven at 200°C. Wash the eggplants, cut the ends. Bake for about 30 minutes, turning them halfway through cooking. Check that they are well cooked with a knife.
  2. Take them out of the oven, let them cool. Remove the skin and take out the flesh in a salad bowl.
  3. Place the chopped garlic, parsley, capers, olives into the bowl. Add the pecorino, cumin and coarsely cut pine nuts, as well as a large pinch of salt and pepper. Mix everything with a fork.
  4. In a bowl, beat the egg with a pinch of salt. Form small balls with the eggplant. Dip them in the egg and then in the bread crumbs.
  5. In a pan, heat some olive oil and fry them for a few minutes on each side until they are golden brown. You can enjoy them with some arugula salad, or a homemade tomato sauce!


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

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
Fermé dimanche soir et lundi soir

et aussi :

97 Avenue Niel
Fermé dimanche

20 rue du Faubourg Poissonnière
Fermé dimanche

12h00-23h30 en continu