Fumé

The most Mediterranean smoke house in Paris The French capital has beautiful carnivorous addresses dedicated to quality meat, but still few are those that offer smoked meat and fish as we hear it in New York smoke houses . Chez Fumé – the cool new canteen that will make the hearts of meat lovers beat faster – beef, chicken, fish and the iconic Texan-style pastrami are cooked in an authentic American smokehouse. Depending on the smoking time, the taste will be more or less pronounced, with more or less spicy, resinous, musky or fruity wood. Thus, the taste of the meat will vary so that in the mouth, the frank or delicate notes stand out according to our preferences. In the kitchen, it is Chef Ruben Sarfati who interprets the vision of the founders Benjamin Chemla and Kevin Jelty, who dreamed of a friendly place where you can eat very good meat, the healthy side and sharing in more. This is how the 3 partners have developed an offer of kemias and sides at 5 euros deliberately centered around vegetables and Mediterranean inspirations (artichoke, sweet potato fries, broccoli in mustard vinegar, truffled Jerusalem artichoke purée, etc.) to complete the selection of oak-smoked meats and hickory-smoked salmon. The selection of raw materials has been carefully sourced. Most of them come directly from the Æpicure (pronounced Happy Cure), the farm of Ruben Sarfati. A nod to epicureanism and beekeeping, the emblem of the preservation of an ecosystem that tends to deteriorate from hour to hour. At Fumé, American and Israeli influences mix cheerfully in a West Village setting, which lends itself equally well to lunch with colleagues, dinner with friends or Sunday brunch. If at lunchtime, the menu favors quick dishes and pitas, in the evening, we take the time to enjoy a piece of beef with others. And for unconditional lovers