SEMILLA
This is one of the favorite bistro addresses of Germanopratin people. After Fish, la Boissonnerie, Cosi and Freddy’s, the American Juan Sanchez and the New Zealander Drew Harré wanted to create, still in Saint-Germain, a place dedicated to healthy and seasonal cuisine, with many raw foods, fish and seafood and little meat. Soups, gazpachos, tartares, carpaccios and other ceviches are therefore in the spotlight. Eric Trochon, Meilleur Ouvrier de France 2011, and his team, concoct all this in front of us, in the kitchen open to the room.
