Daniel Morgan

Mirali x Daniel Morgan 27 • 30.05 | 17:00 • 19:30 British chef @danielmorgan_8 from Sheffield, now based in Paris, will share his raw & honest experience. Chef. Cook. Always moving. Daniel’s path runs through some of the world’s most acclaimed kitchens: The Square **(London) Sketch ***(London) The Ritz **(London) Narisawa **(Tokyo) Noma ***(Copenhagen) His work is rooted in flavour, classical technique, and a deep respect for product. For four evenings only, Daniel brings his instinctive, human approach to Mirali: food shaped by fire, movement, and presence, created to connect directly to the table and the people around it. Beyond fine dining – it’s more instinctive, more alive. During 4 evenings we serve tasting menus only. Limited seating. Booking is now open via the link in bio.

¡Bingo Domingo regresa a Finka el Domingo 3 de mayo! Pour cette 3eme édition, nous avons l’immense plaisir d’avoir le retour à la maison de sensei Daniel Morgan. Lechona cochona y pescado fresco, Amigos, Salsa y Aguardiente ! Assiettes à la carte, service en continu de midi à 16h . 💃🏻🐟🐖🇨🇴🍹🍾💃🏻 BINGO DOMINGO BÉBÉ ! 📆 Dimanche 3 mai 🕘 Midi - 16h 📍 Finka Restaurante 57 rue des Gravilliers 75003 After bingo Domingo : Spootnik spécial sunday from 6pm till Midnight. Artwork by @mariechevalierfr

7 weeks of broken adventures Broken foot, still moving Crispy things with squid always Perfect eggs — @grande_brasserie_bastille Cheeky smiles over white table cloths with my❤️ My infamous chouwarma@carousel Roasted veal brains, no fuss from @nlborthwick Sausage & oysters @les_avantcomptoirs — makes sense all the time French menu, dropped into the heart of London @thefrenchhousesoho Feeling a bit fresh again 😎 Home cooked smoked asparagus Tofu, crispy chilli, almond tahini Long dog walks, slow pace with @oscarlitoooo Letting it all catch up Sometimes you’ve got to slow down when you’re a bit broken Makes you appreciate what’s right there

Merci beaucoup @billytannery for that fantastic goat-leather light as a feather apron the craftsmanship is 10/10 check them out if you want a chefs apron for life been working 5 years with them now at work and I won’t wear anything else one wipe once a week oiled@saves 300 washed aprons per year , You’ve invested in laundry free solution! And it’s so easy to wear sometimes I forget it’s on …. 🙀

This week the Guest Chef pass plays host to returning favourite, Daniel Morgan, as he delivers a hyper-seasonal and joyfully experimental menu on just one foot. Originally from Sheffield, Daniel’s been keeping the entente more than cordiale for as long as we can remember, winning hearts and minds at standout Paris kitchens like Salt and Robert – along with an armful of accolades from the likes of the ever-excellent LeFooding®. Now he’s become a freewheeling orchestrator of no-strings-attached, off-the-cuff, culinary jam sessions, popping up in low lit holes-in-the-wall the length and breadth of France, and producing some of the most exciting food you’ll find in the country today. Take his ‘Dry Aged Guinea Fowl, Wild Garlic, New Season Onion, Morels’, a deeply personal dish that showcases Daniel’s love for hyper-seasonality and food with purpose. There’s still space this week, come celebrate Easter in style. Link is in our bio.

Next week, a returning favourite steps onto the Guest Chef pass as we (re)-introduce the 𝘦𝘯𝘧𝘢𝘯𝘵 𝘵𝘦𝘳𝘳𝘪𝘣𝘭𝘦 of Parisian bistronomie, Daniel Morgan. A chef of exceptional pedigree (Narisawa, Noma, Sketch, The Square, Maze…) Daniel now specialises in no-strings-attached, off-the-cuff, culinary jam sessions, popping up in low lit holes-in-the-wall the length and breadth of France, producing some of the most exciting food you’ll find in the country today. His hyper-seasonal menu is joyfully experimental and absolutely essential; little works of art on a plate that just might blow your mind. Don’t miss it. 📸 - @hannahindia.e (c.2017!)

Camembert bien frais, ail des ours, farci et rôti en pain de fruits, balsamique de pomme 20 ans, fumé au bois de pommier.

(Re)-introducing the enfant terrible of Parisian bistronomie. Originally from Sheffield, Daniel’s been keeping the 𝘦𝘯𝘵𝘦𝘯𝘵𝘦 more than 𝘤𝘰𝘳𝘥𝘪𝘢𝘭𝘦 for as long as we can remember, winning hearts and minds at standout Paris kitchens like Salt and Robert – along with an armful of accolades from the likes of the ever-excellent LeFooding® – thanks to his signature veg-forward style and a glossary of umami-rich flavour combinations that have other chefs reaching for their Eddy Murphy gifs. More recently, with no fixed address to tie him down, he’s become a freewheeling orchestrator of no-strings-attached, off-the-cuff, culinary jam sessions, popping up in low lit holes-in-the-wall the length and breadth of France, and producing some of the most exciting food you’ll find in the country today. Daniel’s no self-styled bad boy though. He’s a thoughtful chef of exceptional pedigree (Narisawa, Noma, Sketch, The Square, Maze…) who’s doing it his own way, for the love of cooking, and the enjoyment of creating little works of art on a plate like ‘Olive Oil Poached Squid, Chamomile, Honey, Lemon’; ‘Crab, Crab Coral Vinaigrette, Chilli Oil, Green Asparagus, Fermented Butter, Lemon Thyme’; and ‘Dry Aged Guinea Fowl, Wild Garlic, New Season Onion, Morels’. Hyper-seasonal and joyfully experimental, Daniel’s menus are the benchmark for any would-be iconoclasts. This one promises to pack a serious punch.

🚨ALERTE POP-UP 🚨 @danielmorgan_8 🔪 Premier pop-up de l’année, on a envie de vous régaler. Les 23 & 24 février, @danielmorgan_8 ** aux commandes pour retourner le bouclar ⚡️ *meilleur cuisinier par @lefooding 2021 *meilleur cuisinier anglais par @guides_lebey 2016 Pas de présentation juste de la dégustation, VENEZ ! Et pensez à réserver ☺️ 📍 13 rue Buhan, Bordeaux 📞 réservation au 05.56.52.73.40 🍽️ services du soir lundi & mardi uniquement 🫟🖌️merci @special_kobe pour le graphisme 🤗 #foodlover #bordeauxmaville #chef #cocktails #wine

Where there’s smoke, there’s fire… and pig faces obviously. A weekend with @danielmorgan_8 xox

TABLE POUR SIX, UNE EXPERIENCE COLLECTIVE / avec @danielmorgan_8 ♥️ Chez @ToutDay on croit autant à l’amitié qu’à l’amour, aux rencontres imprévues, aux grandes tablées, aux moments partagés qui ne rentrent pas toujours dans les cases. Alors le 14 février, on voulait plutôt vous proposer une TABLE POUR SIX 💙💜🖤💛💚🧡 Toutes les tables du restaurant seront réunies pour ne former que des tables de 6 personnes. On peut venir à 6, mais aussi à 2, à 3... ou même seul. Quoi qu’il arrive, chacun prendra place autour d’une table de 6. 🍽️ Menu unique à partager - Imaginé par Daniel Morgan - produits de saison, antigaspi, punk spirit - 42€ / pers - vins natures à prix doux - menu adaptable (vegan, végé, allergies) 🌱 🕖 Deux services : 19h & 21h Tout Day : 213 bd Voltaire, Paris 11 Réservations en MP / par téléphone au 0173758490 / ou lien en bio Une Saint-Valentin qui sort du duo classique, pour célébrer le partage, les rencontres, l’amitié, et une vision de l’amour plus large et plus libre.

FACE/OFF with @danielmorgan_8 next week, Saturday, Sunday! So here’s the deal, Dan is coming to rue piat to cook his famous pig faces. We’re gonna be smoking those beautiful hogs all night long and serving them with tacos and many many delicious dips and condiments. -tear off little bits of swine and choose your own adventure. There will also be an array of tasty snacks and bites to choose from, so yeah. Don’t miss out. Bring your friends, bring your mum, bring yourself. But book your spot now, whilst stocks last. Bye xox