Kalank

KALANK in Paris celebrates Provence, Corsica and the Camargue with modern, generous plates. Menus rotate seasonally and the chef proposes monthly themed offerings, for example a March menu centred on sauces and juices. Sourcing notes cite Black Angus from Ireland and pork from France, and the venue runs a fine‑food shop of regional delicacies. KALANK is listed as SELECTED by the Michelin Guide and has attracted national press attention alongside Gault & Millau and related distinctions. The dining room is comfortable and convivial with a warm southern‑Mediterranean vibe and standard restaurant tables. A terrace provides outdoor seating; the venue showcases artisanal tableware and regional products and includes an on‑site wine cellar, with a setting that emphasizes generosity and the feeling of the South. Mediterranean cuisine focused on the south of France modernises traditional recipes using fresh, seasonal ingredients, seafood and vegetables with olive‑oil techniques. The menu highlights regional products and pairs dishes with wines from southern vignerons and cocktails made from artisanal pastis and spirits distilled in Aubagne. Chef de Cuisine Bastien VEZIAT trained at 110 Taillevent, worked with Guy Savoy at La Monnaie de Paris, held roles in the south of France and at Drouant, and joined KALANK as head chef. Specialties include gardiane de taureau de Camargue; grilled sea bream (dorade) with anise and fennel; ratatouille and tian of sun vegetables; carpaccio of scallops with passionfruit bisque; and bourride of scallops with saffron and aioli cream.