Le MaZenay

Chef Denis Groison's cuisine at Le Mazenay represents a masterclass in French regional cooking, specifically the rich culinary traditions of Burgundy, interpreted through the lens of seasonal Parisian market availability. His approach prioritizes impeccable technique, quality sourcing, and the kind of patient, careful cooking that has defined French gastronomy for generations. The menu reads like a love letter to Burgundian classics while remaining responsive to what the market offers each day. Groison's signature dishes demonstrate his technical prowess and understanding of flavor: the confit egg with girolles mushrooms showcases his ability to coax maximum flavor from seasonal fungi while achieving the perfect texture in the egg. His wild escargots with herbs elevate this Burgundian staple through careful sourcing and preparation, while the roasted quail with foie gras represents the kind of luxurious yet grounded cooking that defines the region's cuisine. Game features prominently when in season, with preparations like Scottish grouse and royal hare (lièvre à la royale) that require both skill and confidence. These dishes aren't for timid cooks—they demand precise timing, proper aging, and an understanding of how to handle strong flavors. The farm-raised poached chicken demonstrates that Groison applies the same level of care to seemingly simpler preparations, achieving the kind of tender, flavorful result that only comes from quality ingredients and proper technique. The regularly changing menu means that repeat visits reveal new facets of Groison's repertoire. He works closely with seasonal rhythms, featuring girolles in autumn, game in winter, and lighter preparations as weather warms. This market-driven approach ensures that ingredients appear at their peak, whether that's vegetables, proteins, or the wild mushrooms that feature prominently in Burgundian cooking. Vegetarian options receive the same thoughtful treatment as meat and game dishes, reflecting a modern understanding that quality cooking transcends dietary categories. The lunch formulas, starting at 20€ for a two-course menu, offer remarkable value while maintaining the same standards as dinner service. Desserts continue the theme of classic French preparations executed with care—expect traditional finishes like baba au rhum that showcase proper technique and quality ingredients. Throughout the menu, you'll find cooking that respects tradition while remaining vital and relevant, never feeling like museum pieces but rather living expressions of a rich culinary heritage.