ATICA: PARIS

There are dinners, and then there are experiences that blur the line between art, cinema, and cuisine. Atica, in the heart of Paris, offers precisely that: immersive dining. It is not just about what is on the plate, but about the way each course carries you into another world.

This evening, our destination was Corsica. Without leaving our seats in Paris, we traveled across the Mediterranean: guided not only by flavors but also by light, image, sound, and scent. Corsican sunsets unfolded on the walls in 16K, waves kissed the cliffs, and the scent of sea air lingered in the room. Every dish became a chapter, every pairing a detail in the story.

The Corsican Journey Menu

• ISULA (the amuse bouche): Swiss chard roll with apricot and casgiu merzu; sea bream rose with apple and radish; zucchini tempura with herring and cherry; potato and bluefin tuna with pomelo and caper; pulenda with smoked raw cream and figatellu.

  
  

  A vibrant introduction: a mosaic of the island’s land and sea, layered with tradition and surprise.

• MARE: Octopus carpaccio with samphire, pepper, clementine, and spirulina.

  
  

  A dish that captures the shoreline itself — briny, fresh, kissed with citrus.

• Zucchini mille-feuille with bottarga tapenade, lumpfish roe, hazelnut, and citron.

  
  

  A delicate balance of earth and ocean, where finesse meets boldness.

• LATU: Spinach ravioli with shrimp bisque, confit egg yolk, lovage espuma, zucchini, and spinach.

  
  

  Comforting yet elevated — a reminder that even humble ingredients can become poetry.

• FURESTA: Tomato variations with vanilla, almond, and white peach; lamb with nepita, onion, raspberry, frozen fromage blanc with blueberry, and beetroot.

  
  

  A movement from forest to field — vegetal sweetness, then the depth of lamb, carried by bright berries.

• MUNTAGNA: Fiadône with olive oil ice cream, raspberry, and hazelnut praliné.

  
  

  A mountain finale — rustic Corsican cheese transformed into a quenelle, lifted by fruit and oil into something unforgettable. I rarely love desserts, but this one stole the show.

Atica does not simply serve dinner; it choreographs a journey. The ingredients are rooted in Corsican terroir, yet the experience stretches far beyond geography. It is culture, memory, and imagination woven together in the language of gastronomy.

By the end, I felt both grounded and transported, as if I had truly seen Corsica, not only with my eyes, but with all my senses.

This is what makes Atica extraordinary: dining as storytelling, cuisine as cinema, a voyage without leaving Paris.