Franco-Japanese inspirations at the ERH restaurant
In the 2nd arrondissement, rue Tiquetonne, nestles, or rather unearths, a precious address. Rare. At the confluence of East and West, ERH (for Water, Rice, Man) is the field of expression of chef Keita Kitamura, former second in the restaurant NARISAWA (8th in the world ranking). We tried it, and never quite got over it. ◊ Places Are unexpected. They too are at the confluence of the lounge, the Maison du Whiskey and the restaurant. It's intimate, chic and understated. We feel privileged, pampered. The soft lights and the noble materials give a timelessness to the space. The noticeable Zen influence is underlined by a bonsai that sits enthroned in the room. ◊ The plate This is where the serious things begin. ERH works menu. From the appetizer (a Utah oyster with garden cress) to the dessert (a Mont Blanc with Jerusalem artichoke chips) and the main course (lean tempura with chilli with romanesco cabbage, green beans and cockles) or the starter (a quasi veal tartare from the Basque Country with a variation of radish and …