"Open for: Lunch and dinnerPrice range: $$$In his new restaurant, Aldehyde (the name of molecules that give cilantro its characteristic flavor), young French Tunisian chef Youssef Marzouk cooks some intriguing autobiographical dishes that make his dual nationality edible. With a pastry chef father who specializes in North African pastries and a mother who owns a restaurant, Marzouk grew up as a food lover and decided to become a chef after getting a degree in chemistry. Now, after most recently working in the three-Michelin-star kitchen of chef Arnaud Donckele at Cheval Blanc Paris hotel (“I was fascinated by his sauces”), Marzouk has his own place, with a prix fixe menu that evolves regularly and runs to vividly original dishes like a Roman-style flash-grilled artichoke with figs; a duck-filled ravioli in a luscious sauce Phnom Penh, Marzouk’s take on Cambodian cooking; and lamb with an espuma of mechouia, a Tunisian cooked salad of tomatoes, peppers, onions, and garlic. Located in the 4th Arrondissement.Best for: Catching a rising star." - Alexander Lobrano
