For our last lunch before headed home, we dined at Shirvan, chef Akrame’s latest project. Named after an ancient province in Azerbaijan, the menu is influenced by the spices, stories and flavours of the silk route, peppered with delicious rich flavours of Middle East and the Mediterranean.
The space is modern and elegant with an open kitchen at the heart of the restaurant, with kitchen staff that span nationalities from India, North Africa to Iran.
Grilled octopus 
Chicken with spices along with a crispy filo pastry puff
His Algerian roots are found in the desserts – his mother’s recipes. A fleur d’orange millefeuille.
5 Place de l’Alma, 75008 Paris, France
