Located in the heart of the Poissonnière district, in the 10th arrondissement of Paris, the restaurant Mâche is an address that breaks with convention. It is run by Vincent Geraud, the founder, assisted by Michaël Gamet in the kitchen, who is inspired by his travels to create surprising dishes.
His creations are often an opportunity to discover little-known products, such as one of his signature dishes with daring but perfectly mastered combinations: white sea bream tartar, spiny soursop, white daikon flowers, milk meringue.
Frank and daring tastes, sometimes surprising, sometimes comforting, but always superbly accompanied by a selection of organic wines selected by Mathias Fouré, who is in charge of the dining room, and who loves the job and good bowls. The desserts are just as exquisite and unexpected, inspired by Latin America, the East and the West in the image of l’Ephémère: Kefir and tonka milk cloud, preserved plums with Espelette pepper, toasted banana, chestnut honey cookie, sunflower seeds and black meringue.
The restaurant was conceived as an ode to travel, a lively place where benevolence is the key word. Michaël Gamet uses the conventions of bistronomy while following the rhythm of the seasons: fish and seafood selected by Tom Saveurs, a consultant and trader in seafood and local products, French meats sourced by Beaugrain, which certifies the quality of its products, and fruits and vegetables from the Ile-de-France, supplied by Bottes en ville, and young shoots and edible flowers from the Quyvie Farm (Tarn-et-Garonne) to add a touch of color to the dishes.
At Mâche we take our time and enjoy. Watch out for your taste buds!
61 Rue de Chabrol, Paris X, France, Paris
Credits : @Pierre Lucet Penato
Flora di Carlo