Accents

The cuisine at Accents Table Bourse represents Chef Romain Mahi's distinctive vision of modern French gastronomy, enriched by Japanese techniques and aesthetic principles. Mahi's approach centers on seasonal, locally-sourced ingredients transformed through innovative preparations that honor both French culinary tradition and Japanese precision. His menu evolves with the seasons, ensuring that each visit offers new discoveries while maintaining the restaurant's signature style.

The cooking style demonstrates remarkable technical mastery across diverse preparations. Signature dishes like the risotto de tapioca showcase Mahi's ability to reimagine classic formats, while his treatment of premium ingredients—blue lobster, Arctic char, red partridge, and scallops—reveals a chef who understands how to highlight natural flavors through precise cooking and thoughtful accompaniments. The Arctic char baked with clementine juice exemplifies his talent for unexpected yet harmonious flavor combinations, where citrus brightness complements the fish's delicate richness.

The menu structure offers flexibility through multiple formats. Lunch service features a three-course menu at €52, providing an accessible introduction to Mahi's cuisine. Dinner presents a more comprehensive six-course tasting menu at €100, allowing the kitchen to showcase its full range and creativity. Recognizing diverse dietary preferences, the restaurant also offers a vegetarian tasting menu at €65, demonstrating that the kitchen's creativity extends beyond traditional protein-centered compositions.

Each dish reflects the restaurant's commitment to both French and Japanese culinary philosophies. French techniques provide the foundation—classical preparations, refined sauces, and sophisticated flavor building—while Japanese influences appear in the precision of execution, the aesthetic presentation, and the respect for ingredient integrity. This fusion never feels forced; instead, it creates a coherent culinary language that feels both familiar and innovative.

The bread service deserves special mention, featuring house-made apple levain accompanied by cherry wood-smoked butter. This attention to foundational elements demonstrates the kitchen's comprehensive approach to excellence, where even the most basic components receive careful consideration and creative treatment.

Pastry chef Ayumi Sugiyama's desserts represent a highlight of the dining experience, bringing Japanese sensibilities to French pastry traditions. Her signature sugar sphere with rosemary and lemon exemplifies her approach: technically impressive, visually striking, and featuring unexpected flavor combinations that challenge and delight. Sugiyama's work has earned recognition in its own right, making Accents a destination for those who appreciate pastry as a distinct art form. The meal concludes with Coutume coffee paired with caramel chiffon cake, a thoughtful finale that extends the experience beyond the traditional dessert course.

The wine program complements the cuisine with a carefully curated selection that balances French classics with more adventurous choices. The cellar's focus on quality over quantity ensures that each bottle has been selected to enhance the dining experience, with staff providing knowledgeable guidance on pairings.

Throughout the meal, presentations reflect the restaurant's artistic sensibility, with plating that honors both French refinement and Japanese minimalism. The handcrafted tableware created on-site provides unique canvases for each dish, adding another layer of artistry to the experience. This comprehensive approach—where food, presentation, service, and environment work in concert—creates dining experiences that engage all the senses and linger in memory long after the meal concludes.