Published: 13 August 2018
Last updated: 5 March 2024
Unlike its Tel Aviv namesake, this Miznon is kind of kosher… more like off-the-grid kosher. Observant co-owner, David Moyal, proffers strictly kosher meat and wine, serves no dairy or shellfish, and closes on Shabbat.
Sans supervision from the usual suspects—the Paris beit din, Chabad, Chief Orthodox Rabbi of Paris Mordechai Rottenberg—or any other third party, Miznon posts no kashrut certificate, or teudah.
Nor does the restaurant employ a mashgiach, the on-site personnel de rigueur at kosher meateries. But the word is out. On any given day, bearded men, skirted women, and other spiritual epicureans are tucking into this nouvelle cuisine: kosher gone rogue.
Miznon Paris is not alone. In fact, the city’s glut of kosher restaurants may, at least in part, encourage trendsetters here to reject the rabbinate. A throwback to simpler times, these entrepreneurs are embracing a well-established social contract.
FULL STORY In Paris, kosher restaurants go rogue (Tablet)
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Photo: Miznon Paris (Youtube)
