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November 2013
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Balm, a Beef "à la Mode" at the Louvre

From top to bottom and left to right: Photo 1: Exterior of the Restaurant, 2, 3 : Interior of the restaurant, 4: Dish © Gabrielle Sorel and 5: Exterior view of the restaurant © Patrick Curtet

Only a few steps from the Louvre, Boeuf à la Mode (hence the name Balm) was created in 1792 before becoming a garage, and then a light shop. Thanks to Pierrick Mathon and his wife Kanya, the place has been restored back to its original vocation. Designed as an “extra room” for guests, Balm is divided into several different areas, like a bright and light living space with huge windows, in materials that combine the mineral and the vegetal, all punctuated by large portraits by Belgian photographer Marc Lagrange and works by Chilean artist Cosmo. In the kitchen, Cyril Arachequesne uses simple ingredients in a cuisine that goes back to the basics and seasonal products. Even though he includes some Thai influences in his recipes, the chef is primarily devoted to highlighting the origins of the produce: fish and shellfish from small fish farms, carefully selected meats, and vegetables from small producers…
6, rue de Valois – Paris I

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