After Le Grand Vacarme of the chef Sarah Mainguy, it is the chef Thomas Coupeau who settles this winter in the Grand Quartier. At Quartier, he unveils some of his signature dishes, totally regressive, to be enjoyed throughout the day.
Thomas Coupeau is a regular at culinary residences, and this winter he’s settling in the heart of Paris, a stone’s throw from the Canal Saint-Martin. After a notable stint at Carbon and Cantina, and several residencies with the We are ONA collective, this itinerant chef has conceived «Quartier», within the Grand Quartier hotel. In addition to its 83 rooms, the place also houses a café, a garden and a bar, making the hotel a real place to live. Having been immersed in the kitchen from a very young age, in his parents’ Vietnamese restaurant, Thomas Coupeau has chosen a menu that evokes childhood memories. It features a farandole of his «Proust’s madeleines» – soft-boiled eggs and a demented grilled cheese with beaufort, filet-o-fish with old cheddar cheese and a tartar sauce revisited with seaweed, and the legendary Sunday chicken roasted in hay. Not to mention the bechamel pancakes with soubressade and scarmoza, before moving on to an irresistible brioche perdue served with fromage blanc ice cream. In the light-filled restaurant, hotel guests and locals alike can enjoy these small plates at any time. Friendly advice: don’t miss the gnocchi with tarama, button mushrooms and dill at aperitif time!
15, rue de Nancy, Paris 10e
Delphine Le Feuvre