Evi Evane - Paris

First of all, forget everything you know about the "small Greeks" of the time when your crazy student body was able to insure everything that was provided to you, the tourist traps of your holiday so boring to mykonos. buried in deep boxes these memories of a tarama so pink, a mossaka dripping with an olive oil that did not deserve this name. evi evane, we talk about cooking, no canteen, we come to eat, no food; Here we manage to forget the worst moments of Greek sandwiches, which some vendors did not hesitate to beautify, alas, with herissa, and to discover the best of Hellenes. If you are Beditian, the easiest thing is to let you carry by the maria that will guide you from beginning to end. Tarama is the best preamble. Don't comment on her white color, because maria, there, tick. and dina, mother-aegerie of the kitchen, would keep you quiet. here, no artificial or natural dyes. is served an air product in texture and powerful in taste. It is without complex that it is associated, in a strong but balanced mix, with lamella, lemon and sarriette. He slams you in his mouth and kills your tongue. one is far from the sweet and evanescent tastes that dominate the current cuisine too often under the pretext of a finesse search that is often only a lack of culinary skills. another entrance, but some small appetites will be contained as a dish, is the octopus to the fasolada. This traditional bean-based soup is here a little more concentrated to get to a purée where the whole sun of nature (tomates, herbs, etc.) comes to awaken the octopus for a perfect tenderness. Then come the calf balls with the corn “bobota”. this family name is generic for breads. It is here used for small cubes of a light polenta. The calf is soft, unlike. Only quality meat, soft cooking and a recipe worked can give such a result. Then the mussaka. Now you're gonna say, "But he's making fun of us. He couldn't get it all by himself!" the doubt rolled. but it’s forgetting the name of my blog! It is true that when you see the plaque coming, you can say that there are two! It is a tight bechamel dome covered with veal meat and grilled eggplant. When you're done, you can sleep, don't bother. But I'm losing. Let's finish with desserts that, according to the eastern Mediterranean tradition, will bring a frank sweet note to your dish. classic landscape that will be rebuilt in a few months. but reassure yourself, you will not find the abominable postcards of Hellen landscapes or photos of dirty nenuphars. Come on, Cassos! Like a meteor, I put the beast in bed and let you find the 15 gems (beux) that represent this article. texts of the table ocher

I celebrated my birthday last night and we had delicious food. The kitchen is fine and copyy. We were also very welcome!

The food is refined and of exceptional quality, serving is welcoming and of great generosity! I strongly recommend food throughout the area!

Among the cuisine that is exported to wager the Greek cuisine in fact left in addition to Saint-Michel it was necessary to dare in this Greek restaurant jungle or we find giant skewers without life or flavors or even eleven or other that only bears the name. But there is a very nice address, first of all, the welcome of Maria, you will find in your plate this generosity, tastes, true flavors, of their countries, it does not chew the products and recipe of grandmother despite the decentralization of their production kitchen manufacture for their different institutions to take away, which is very rare to make productivity rhyme and of very high quality, so I recommend this address and kindness

Excellent quality and excellent service. Maria and Giannis are really warm and their food and wine recommendations were fantastic. Genuine Greek cuisine of the highest order in one of the most iconic Parisian neighborhoods...An absolute must! We will be back!