"At Paris Butter in Herne Bay, chefs Nick Honeyman and Zennon Wijlens form a tasting menu from New Zealand ingredients and French techniques. Wijlens has largely taken the reins of late, bouncing between harvesting edible flowers at a local urban farm and celebrating young chefs at his Tuesday night “next generation” collaboration dinners. The style of service and atmosphere are classic French fine dining, but Wijlens keeps the food fun and surprising by incorporating unique flavors and ferments, like roasted chicken garum and sourdough-miso butter. For the full experience, saddle up for the menu du chef, a seven-course menu that changes with the season. — HE" - Hillary Eaton, Leisha Jones
Tez Mercer
