The Peruvian restaurant of the Marais that reigns with its ceviche bar

An address that we know well, but yet continues to innovate! Since May, the Inka restaurant of the hotel 1K Paris welcomes in its kitchens a new chef come straight from San Diego, former owner of the Ceviche House and passionate about Peruvian cuisine. This is Juan Carlos Recamier, and we enjoy with his ceviche bar !

Idea of ​​genius as this ceviche bar! For the novices, it is a typical Peruvian dish made of raw fish marinade minute in the "leche de tigre", a Peruvian sauce made from fish juice, lime, aji (pepper), salt, pepper, garlic, onion and coriander. This is the specialty of this Latin chef, who offers ceviches more colorful than the others, all of an incontestable freshness. White or blue fish, crustaceans or seafood, there is plenty of choice, and the chef favors products from the local soil.

In addition to its high quality ceviches, there are other Peruvian specialties such as plantain chips, dads in the dough or solterito to fall, which will appeal to vegetarians. For the viandards, for the beef tartares or for the grilled meats, the meat skewers in the Peruvian fashion, the grills. Otherwise, octopus rice is another jewel of the chef !

But the Inka restaurant also offers a la carte brunch every Sunday. This is the "Hangover brunch" with Latin accents combining French classics with Andean specialties. Homemade guacamole to share, ceviche with leche of maracuja tiger, chilaquiles, favorite dish of the Mexicans for the brunch, that true culinary nuggets! We end with one of the unique desserts of pastry chef Romain Littiere, the unctuous and unctuous white chocolate avocado dessert. A brunch alive, perfect to continue on the good mood of the day before and cure the bad by the good, with a healthy kitchen.But the Inka restaurant also offers a la carte brunch every Sunday. This is the "Hangover brunch" with Latin accents combining French classics with Andean specialties. Homemade guacamole to share, ceviche with leche of maracuja tiger, chilaquiles, favorite dish of the Mexicans for the brunch, that true culinary nuggets! We end with one of the unique desserts of pastry chef Romain Littiere, the unctuous and unctuous white chocolate avocado dessert. A brunch alive, perfect to continue on the good mood of the day before and cure the bad by the good, with a healthy kitchen.

We do not leave the Inka without having experienced the Mezcaleria. We no longer present the Mexican speakeasy of the hotel, this Parisian temple where the mezcal flows! You will have to cross the kitchens to come back and discover the secret card as crazy as original, just like its atmosphere. We lose all sense of time in this haunting place where the simple smell of mezcal accompanied by a colorful decoration inspired by Oaxaca and the new Mexican underground scene, transports us directly to the land of the Incas.

Guaranteed travel to Peru in the trendy Marais district, in the heart of the 1K Paris hotel, which has redesigned the concept of the restaurant to return to the fundamentals of the cuisine of Peru and Nikkei, fusion of Peruvian and Japanese culture.

Inka restaurant, membre du Machefert Group
13, boulevard du Temple – 3e
Du lundi au samedi de 12h à 14h30 puis de 19h à 22h30
Brunch Chef par Juan Carlos Recamier tous les dimanches de 12h à 15h, puis dîner de 19h à 22h30

Source : Le Bonbon

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