If you are a wise gourmand and looking for uncommon and perched places, please meet Tortuga. Behind the name hides the new collaboration of Moma Group and talented chef Julien Sebbag (Chez Oim, Créatures, Je Cuisine Chez Toi).
Together, they have decided to open a new experiential table set on the rooftop of Galeries Lafayette Paris Haussmann, facing the now-famous summer restaurant, Créatures.
With a décor by architect Franklin Azzi and an underwater dream-inducing tapestry created by Pierre Marie on the walls, Tortuga is the gourmet place to be this Fall. In terms of food, chef Julien Sebbag will give pride of place to fish in a menu both seasonal, local, and wild only.
With Tortuga, Julien Sebbag offers us auteur cuisine making us travel every bite we take. In his new restaurant, the chef uses many cooking and fish prep techniques, providing you with tartare, carpaccio, dried, marinated or grilled fish. Seasonings are based on many fresh herbs and spices and are thorough. Dishes are flavorful, Julien Sebbag knows hot to reach the precision of flavors.
The meat of the dried seabass is very thick and soft, enhanced by Greek yogurt twisted with lemon and hibiscus.
The bluefin tartare is very rich in herbs and the smoothness of the fish contrasts with the crunch of hazelnuts.
The marinated and grilled salmon is served hot, and the apple tartare topping the fish is cold.
The seabream carpaccio is very fresh, delicately twisted with cilantro and Sichuan pepper.
Moving on to desserts, same enthusiasm. The chocolate cake is super good, not too strong and not too sweet. As it is cut in small pieces, the custard goes everywhere. And the coconut grated on top brings an indulging touch.
Since Tortuga is a fish restaurant, dishes are light. We leave replete but not feeling heavy as if you had to much to eat.
Yet, you have to rob the bank a little for a meal at Tortuga. Dishes provided by Julien Sebbag are no starter nor main course, but little fish dishes to share. You need several of them to feel full. At the end of the day, the bill can be a bit expensive, but talent and good things come to a price.
Every thing tastes great at Tortuga. Julien Sebbag knows how to enhance fish with interesting recipes.
Tortuga is a lasting restaurant, not temporary. The restaurant includes a nice cozy outdoor area in emerald green hues, an open-plan kitchen, looking on to the bar, as well as a terrace with a bit of greenery, but most of all magnificent views on the Opéra Garnier and the Eiffel Tower in the distance.
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