A few weeks ago, my father brought me to Sous les Cerisiers, one of his go-to restaurant in Paris close to Montparnasse. I liked the very zen decor though the star of the show was what was inside the plate.
I had the €19 bento [served only at lunch time]which is a really good deal. We first got a miso soup, very concentrated but delicate at the same time. Then the bento platter came, it included many different small portions: very fresh sushis, surprising matcha flavored soba noodles and also a refreshing marinated salmon salad.
As a dessert, I was served an exotic fruits sabayon which was a great way to end the meal though I thought the fruits were overwhelmed by the cream.
A few weeks later, we came back to interview the chef, Sakura Franck. She’s a solid reference for Japanese cuisine amateurs in Paris. She answered all our questions.
Le Grumeau : How did you end up opening up your own restaurant in Paris?
Sakura Franck : I started cooking very early when I was about 17 years old. But I wanted to travel so I’ve spent quite a bit of time in the United States and around Asia before settling for Paris. Here, I’ve had the opportunity to work for prestigious restaurants where I really improved my own cuisine [among other restaurants, Sakura Franck worked for a while at Ledoyen ndlr].
Le Grumeau : Where did you find the inspiration to create a cooking school?
S.F. : There’s almost no cooking schools dedicated to Japanese cuisine and Asian cuisine in general. I’ve founded Suhou back in 2002 and it’s a thrilling experience for me. I have the opportunity to teach to both amateurs and professionals who want to get more familiar to Japanese cuisine.
Le Grumeau : Many items on your menu combines French and Japanese inspiration, how easy is it to do so in practice?
S.F. : This came as an obvious choice for me because even though both cuisine are very different, they’re complement each other very well . French cuisine places a lot of emphasis on the aesthetics and the combination of flavors while Japanese cuisine tries to keep the essence of each flavor in the plate.
• SOUS LES CERISIERS •
12 Rue Stanislas
01 42 77 46 24
Quartier : Saint-Placide/Montparnasse/Notre-Dame-des-Champs/Vavin