NOTe are in the heart of Paris, wedged between Boulevard Saint-Germain and Quai de la Tournelle. In the distance, we can see the statue of Sainte-Geneviève, the patron saint of the city, on the bridge that leads to Île Saint-Louis. Rue de Poissy, it is in this opulent artery of 5e district that one pushes the door of Cicero, the delicatessen of the chef Julia Sedefdjian.
La Niçoise has chosen to dedicate its third Parisian address to chickpeas, this legume native to the eastern Mediterranean. And, contrary to popular belief, it is not difficult to digest, quite the contrary. Ground into flour, it turns out to be rich in carbohydrate, protein and fiber. And even allows some eccentricities on the stove side.
Firm and fondant
Under the leadership of chef Sedefdjian, chickpeas are available in multiple dishes. We do not hide our intrigue in the face of these gourmet cannelloni stuffed with an effective ricotta and spinach mixture (11.50 euros per portion). Heated in the oven, it is a firm yet tender delight that goes well with an arugula salad, for example.
The rest of the menu is revealed with melody and pleasure: panisse with truffle (2 euros per unit) or pesto / zaatar (1.20 euro per unit), falafel (1 euro per unit), pissaladière (4 euros ) or chatchouka (5 euros for 300 g). All the dishes make you want to taste them without even waiting to get home. For the more impatient, the grocery store has a few tables for an on-site tasting.
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At only 26 years old, the young chef continues her flawless performance after opening her restaurant Baieta (one Michelin star) and her Caribbean bar on Boulevard Saint-Germain, the Bô. Can’t wait for the next one!
Cicéron, 8, rue de Poissy, 75005 Paris. Open Tuesday to Saturday from 10 a.m. to 8 p.m. https://www.ciceron-paris.fr/