The Best Restaurants in Paris | Bon Appétit
"A bold melding of French and Filipino techniques that favors assertive, high‑energy flavors: kinilaw of raw scallop in a creamy coconut base with calamansi and trout roe; bagoong brightening butter‑draped grilled asparagus; pillowy eggplant cloaked in vegan XO and kare‑kare sauces; and a crackling fried chicken offered with three distinct glazes. Desserts like pandan‑scented yogurt with first‑of‑season strawberries and tuiles send diners home with a renewed sense of what French cooking can embrace." - ByBon Appétit Staff & Contributors
