Situated in the coronary heart of the Poissonnière district, within the 10th arrondissement of Paris, the restaurant Mâche is an handle that breaks with conference. It's run by Vincent Geraud, the founder, assisted by Michaël Gamet in the kitchen, who's impressed by his travels to create shocking dishes.
His creations are often a chance to discover little-known merchandise, similar to considered one of his signature dishes with daring however perfectly mastered mixtures: white sea bream tartar, spiny soursop, white daikon flowers, milk meringue.
Frank and daring tastes, typically shocking, typically comforting, but all the time fantastically accompanied by a choice of organic wines chosen by Mathias Fouré, who's answerable for the eating room, and who loves the job and good bowls. The desserts are just as beautiful and sudden, inspired by Latin America, the East and the West within 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 journey, a energetic place where benevolence is the important thing word. Michaël Gamet uses the conventions of bistronomy whereas following the rhythm of the seasons: fish and seafood selected by Tom Saveurs, a marketing consultant and dealer in seafood and native products, French meats sourced by Beaugrain, which certifies the standard of its merchandise, and vegatables and fruits from the Ile-de-France, provided by Bottes en ville, and younger shoots and edible flowers from the Quyvie Farm (Tarn-et-Garonne) so as to add a touch of shade to the dishes.
At Mâche we take our time and luxuriate in. Be careful in your style buds!
Mâche restaurant
61 Rue de Chabrol, Paris X, France, Paris
Credit : @Pierre Lucet Penato
Flora di Carlo&
L’article MACHE : BETWEEN BITE AND AUDACITY est apparu en premier sur Galerie Joseph.
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