Mojo

At Mojo, the culinary approach centers on the transformative power of fire. Chef Baptiste Gournay, drawing on experience from prestigious kitchens including 39V and Le Plaza, has built a menu that celebrates the art of grilling through the precision of Japanese barbecue techniques. This isn't fusion for fusion's sake—rather, it's a thoughtful application of Japanese grilling methods to showcase exceptional French and international ingredients at their absolute best.

The meat selection reads like a carnivore's dream, with each protein chosen for its exceptional quality and provenance. Wagyu beef brings its legendary marbling and buttery texture to the grill, while Bellota pork—from acorn-fed Iberian pigs—offers rich, nutty complexity. Duck magret from Southwest France represents the best of French terroir, its robust flavor enhanced by the kiss of smoke and char from the barbecue. These aren't simply grilled meats; they're carefully sourced products treated with the respect and technique they deserve, cooked to highlight their inherent qualities while adding the depth that only live-fire cooking can provide.

Beyond the headline proteins, Mojo's menu reflects a commitment to seasonal cooking and eco-responsible sourcing. The creative, inspired approach means the menu evolves with the seasons, incorporating the best available ingredients at any given time. Gambas make an appearance, their sweet flesh crisped perfectly over the grill, while duck breast showcases the versatility of the cooking method. The restaurant accommodates various dietary preferences with vegetarian, vegan, gluten-free, and lactose-free options, ensuring that the focus on quality and flavor extends across the entire menu.

The sharing-plate philosophy encourages a convivial dining style where dishes arrive at the table to be enjoyed communally, enhancing the social aspect of the meal. This approach also allows you to experience a broader range of flavors and preparations across a single visit. Local products feature prominently, connecting the restaurant to its Parisian context while the Japanese barbecue technique provides the distinctive culinary signature.

Desserts receive equal attention thanks to a dedicated pastry chef, ensuring that the meal's conclusion matches the quality of what came before. The wine list, while concise, demonstrates careful curation with selections that complement the grilled preparations and bold flavors of the menu. Starting at €12 per glass, the wine program reflects the same commitment to quality over quantity that defines the food offering.

Chef Gournay's cooking at Mojo ultimately represents a modern interpretation of bistrot dining—rooted in French culinary traditions, enhanced by Japanese technique, and executed with a focus on exceptional ingredients and precise cooking. It's food that satisfies on a primal level while demonstrating technical sophistication, making each visit both comforting and exciting.