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Alliance: Strength in numbers 

It was in 2015 that Shawn Joyeux decided to open his first restaurant, in the 5th arrondissement of Paris, by partnering with Japanese gourmet chef, Toshitaka Omiya. A year later, the restaurant Alliance received its first Michelin star and three toques (16/20) from Gault & Millau. Discover this innovative culinary treat where gastronomy collides with simplicity. 

As its name indicates, it is a union that was created between the duo as soon as they met. Trained by the greatest chefs – from Joël Robuchon to Alain Passard – Toshitaka Omiya has kept all the finesse of the culinary techniques acquired during his numerous experiences. Shawn Joyeux, on the other hand, tried his hand at different areas of the restaurant business before finding his calling, gastronomy. For five years, he was the manager of the restaurant l’Agapé, where he met his future partner, Toshitaka Omiya, who would follow him in his many adventures. 

With a certain poetry, the refined decoration of the place plunges guests in a soothing atmosphere. Giving a direct view on the rue de Poissy, thanks to its large bay window, the light embraces every corner of like a voluptuous caress. In a distinguished way, the tonal choice – going from white to gold – is in balance with the aerial engraving of the Korean artist Hyun Jueng exposed on one of the walls of the restaurant. The result: a concordance between art and gastronomy. 

In the kitchen, it is a symphony that is played out with a masterful hand by chef Toshitaka Omiya, who can be admired from his open kitchen. In the abrupt plates of the ceramist Emilie Toutain, a culinary art takes shape where minimalism combines both meticulousness and disconcerting mastery. With a harmonious balance, textures and flavors blend into one – the chef creates a symbiosis between broths and juices that combines both acidity and sweetness. Toshi lets his imagination run wild as he improvises dishes made from local and seasonal ingredients. In his dishes, the chef leaves nothing to chance and keeps every bit of the prepared products to avoid waste. 

On the menu? Gnocchi with its creamy sauce and the finesse of its caviar, or artichoke burned in the flame with a touch of coriander. With a strong sommelier’s background, Shawn Joyeux’s selection of 600 wines and champagnes is dexterously matched to all of the dishes proposed by the gourmet chef. On the sweet side, pastry chef Morgane Raimbaud delights guests’ taste buds with her desserts, juggling subtlety and creativity with boldness, such as her Baba au Gin with juniper berries. 

The creative duo’s story lives on with the 2019 opening of their second opus, the Affinity restaurant, also located in the 5th arrondissement of Paris. 

Marine Mimouni