Japanese gourmand chef Terumitsu Saito is now at the helm of the Ōrtensia restaurant. Having handed by means of the kitchens of the greatest French and international gourmand cooks, akin to Man Martin and Thierry Marx, the young culinary creator enlivens the style buds of his visitors with a delicacies of refined simplicity imbued with a number of inspirations all through his profession. Wagyu beef with white asparagus and fish tataki with green radish reveal Terumitsu Saito’s daring and delicate know-how. Romain Simon, head sommelier and director of the restaurant, provides a wide array of wines to match each of the gourmand chef’s dishes. With a seating capacity of about 20, Ōrtensia welcomes its friends at four, rue Beethoven, in the 16th arrondissement of Paris.
On the head of its improvement? The CUT architectures company, creator of the interior design of BAM Karaoke Field and lately of the Pullman Montparnasse Lodge. Fusing the worlds of French and Japanese culture, the materials subtly used, resembling natural oak, delicate leather-based, and quilted carpeting, create a poetic environment in this warm setting. It's a place manufactured from movement reflecting a mushy, nebulous forest with its giant, filtered bay window and its halos of lights, revealing the arakabe walls. With its luminous UFO arranged on each of the tables, its imposing mirrors finishing the room, and its brushed stainless-steel bar, the inside of the Ōrtensia restaurant is on the border of the modern.
Marine Mimouni
L’article ORTENSIA: SUBTLE AND POETIC PLATES& est apparu en premier sur Galerie Joseph.
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