Blanca

Blanca's culinary identity rests firmly on the foundation of Argentine grilling traditions, executed with the precision and seasonal sensibility of French bistronomic cooking. At the heart of the menu lies the parrilla—the Argentine grill—where premium cuts of carefully aged meat receive the attention they deserve. The Angus entrecôte and Holstein côte de bœuf represent the restaurant's commitment to quality sourcing, with the latter designed for sharing in true Argentine fashion.

The Parrillada exemplifies Blanca's approach: a selection of grilled meats that showcases different cuts, textures, and flavors, meant to be shared family-style. This isn't simply a mixed grill—it's a curated exploration of beef's possibilities when treated with respect and skill. Each piece arrives perfectly charred on the outside while maintaining the proper doneness within, demonstrating the kitchen's mastery of fire and timing.

What elevates Blanca beyond a straightforward Argentine grill is the thoughtful integration of French technique and creativity. The house-made chimichurri, traditionally a simple herb sauce, incorporates seaweed for an umami depth that bridges Argentine and French culinary sensibilities. The accompanying frites achieve that elusive combination of crispy exterior and fluffy interior that defines great French fries, providing the perfect counterpoint to rich grilled meats.

The menu extends beyond beef to include ceviche prepared with fruity sauce, demonstrating the kitchen's range and the chef's broader Latin American influences. This dish provides a lighter, brighter option that showcases seafood with the same care given to meat preparations. The seasonal rotation of the menu ensures that while the core Argentine identity remains constant, the specific offerings evolve with available products, reflecting French market-driven cooking philosophy.

Chef Violetta Hernandez draws inspiration from her grandmother's recipes, infusing the menu with personal history and authentic flavors that can't be replicated from cookbooks alone. This connection to family tradition manifests in the food's soul—these aren't dishes created to impress critics but rather to share genuine Argentine hospitality and culinary heritage. The lunch formulas, priced at €18.50 to €22 for entrée plus plat, offer remarkable value for this level of quality and care.

Quality ingredients extend to supporting elements: bread comes from Thierry Breton, one of Paris's most respected bakers, ensuring that even this fundamental component meets high standards. The wine selection focuses on Argentine bottles, including Malbec from Colome, allowing diners to experience complete regional pairing. Every element on the plate receives consideration, from the main proteins to the accompaniments, creating a cohesive dining experience rooted in Argentine tradition and elevated by French technique.