When the thermometer rises, many people only want iced water and fruit. Dishes with sauce suddenly seem too heavy, even the idea of a burger gets hot just looking at it. However, we must continue to feed ourselves. It remains to find what really makes you hungry again.
In Paris, the solution often comes from the Mediterranean: plates full of fresh herbs, lemon, crunchy vegetables and cereals. Mediterranean cuisine satisfies without overwhelming you, with its salads, mezze and thin crust pizzas. Enough to revive the appetite even when the city is overheating.
When the heat quells hunger, think Mediterranean
When it’s very hot, we can tolerate dishes rich in plants, herbs and citrus fruits better than gratins or roasts. Between a Lebanese tabbouleh full of parsley, a Greek dried vegetable salad or a green wheat couscous, we eat light but we get through the day. Little easy reflexes:
- Focus on fresh herbs, lemon, raw vegetables.
- Favor cereals and legumes rather than dishes with sauce.
- Keep the olive oil, avoid cooking with too much oil.
At Maafim, rue des Forges, chef Yariv Berreby boasts cuisine from the heart. Trained at Ferrandi, he recognizes with humor: , explains Yariv Berreby, the chef of this establishment, to France 3.
Mediterranean addresses in Paris for ultra-fresh dishes
Head to Evi Evane, in the 3rd arrondissement, for a delicious Greek feast: tarama, cheese puffs, baklavas. For Katerina Milakis, development manager, underlines Katerina Milakis to France 3.
At Tawlet, a Lebanese restaurant, tabbouleh comes in two versions that make you hungry just by looking at them. The Lebanese salad, very green, highlights parsley, mint, lemon and olive oil; Armenian itch is more tomatoy and spicy. For Tara Habis, , confides Tara Habis to France 3. And Yvan Hallouin summarizes: , explains Yvan Hallouin to France 3.
Mediterranean restaurants in Paris for a light summer dinner
Listed as a UNESCO intangible cultural heritage, Noureddine Labiadh’s freekeh green wheat couscous with pistachio remains a sweet option for the evening. This grain, harvested before maturity then smoked in its bark, produces a complete but not heavy dish. His wife, Virginie Labiadh, sums up his talent with a tender word:, Virginie Labiadh told France 3.
For evenings when you want to share, head to the French school of pizza makers, which teaches the art of Neapolitan dough: thin disk, mozzarella di bufala, basil, olive oil, parmigiano, cooking for 60 seconds over a wood fire. Just next to Maafim, the Boulangerie du Sentier prepares a braided Shabbat bread, made with water, yeast, salt, sugar and oil, an ideal brioche for fresh sandwiches.
Where to eat Mediterranean in Paris?
At Maafim, Tawlet or Evi Evane.
What Mediterranean dish remains light?
Tabbouleh, palikaria or freekeh couscous.
Where to find Lebanese tabbouleh?
At the Tawlet restaurant, in the heart of Paris.
