Gastronomy

When the delightful syrupy, nutty, filo pastry sweet treat that is baklava is mentioned many of us immediately think of Greece (or at least many of my friends did when asked about them), but the origins of the dish are rather unclear. The general consensus now is that they are to be classed as Turkish; in fact in 2008 the Turkish patent office registered a geographical indication certificate for Antep Baklava but some food historians still dispute this

Reservations for the dining room at Le Comptoir are very hard to come by during the week, when Camdeborde himself is in working the line and choosing the courses for the 45 euro tasting menu. Everyone in the dining room gets the menu. Sadly, we couldn't get a reservation for dining room (harder to get than many 3-Michelin star...around 3 months wait right now). However, Le Comptoir has an extensive a la carte selection that shows the range of Camdeborde's skills.

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