Rambo

Edouard and Benjamin, the innovative team at the head of Rambo, hate publicity, presumptuous dishes, and the rigid hierarchy of the Parisian culinary scene. Yet this unpretentious bistro, located just around the corner from the Gare de Lyon, has an unexpected air of poetry. On the wall of the kitchen hang hastily scrawled ideas for audacious flavor combinations: “pine nuts + rhubarb,” “white fig + wheatgerm,” or “lovage + nectarine.” These culinary explorers have a taste for experimentation and are constantly creating something new: eggplant cooked in coffee grounds, purple carrots seasoned with pepper leaves and lemon, or an imitation guacamole made with cream of broccoli, leeks, coriander, and sorrel, served with a seaweed falafel. The team takes an immense pleasure in proposing a dozen new plates each week.