Mova in the 17th is one of these places that I think Sebastien Demorand of Zurban, Le Fooding and Master Chef fame, had in mind when he coined the term 'gastronomie' in 2004 (https://fr.wikipedia.org/wiki/Sebastien_Demorand) "Grande cuisine servie en petite quantité comme dans un bistrot" according to Wiktionnaire.
It has a 2-2-2 menu-carte and we started off with a veloute of sweet potato and incredibly coriander flavored beets with fromage frais.
Then we split again,, half the table going for the succulent chicken with roasted cauliflower and the other half cherishing the mackerel with confited celery with a passion fruit vinaigrette.
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