Mâche

Chef Michaël Gamet's cuisine at Mâche represents a refined evolution of modern French gastronomy, shaped by his experience at Astrance and Mandarin Oriental but expressing a distinctly personal vision. His approach centers on blind tasting menus that allow him to showcase seasonal ingredients at their peak, with particular emphasis on vegetables and marine products that reflect his commitment to local and organic sourcing.

The cuisine demonstrates technical mastery while embracing bold, sometimes unexpected flavor profiles. Gamet works extensively with fermented products and intense condiments, creating dishes that challenge and delight in equal measure. Signature preparations reveal his creative range: the charcoal tartlet plays with color and texture, the yellow pollack in squid ink sauce showcases marine flavors with dramatic presentation, and the monochrome butternut composition demonstrates his ability to explore a single ingredient from multiple angles.

Vegetables receive treatment typically reserved for premium proteins, appearing in preparations that highlight their inherent qualities while adding layers of complexity through technique and accompaniment. This vegetable-forward approach doesn't mean the absence of meat or fish—dishes like pigeon with asparagus, quasi of veal, and barbue (brill) with beurre monté appear on menus—but rather that all ingredients receive equal creative attention regardless of their traditional hierarchy in French cuisine.

The blind tasting format serves multiple purposes: it allows Gamet to work with the best available ingredients each day, it creates an element of surprise and discovery for diners, and it enables the kitchen to craft a cohesive narrative across multiple courses. You can choose between the four-course Menu Memphis (76€) or the six-course Menu Sottsass (98€), with both menus adapting to accommodate vegetarian and gluten-free requirements when requested during reservation.

Each dish arrives as a complete composition, with careful attention to visual presentation that reflects the restaurant's colorful aesthetic. Plating demonstrates restraint despite the bold flavors, allowing ingredients to speak clearly while showcasing technical skill. The progression of courses builds thoughtfully, balancing richness and acidity, exploring different cooking techniques, and creating moments of both comfort and surprise.

The commitment to quality extends beyond the main courses. Bread service features exceptional products from La Couronnée bakery, while coffee comes from carefully selected Doze blends. These details reinforce that Gamet and his team consider every element of the meal worthy of attention and care.