Restaurant Mâche
Restaurant Mâche
Restaurant Mâche
Chef Michaël Gamet, Joachim Beltrame in the front of house, and their teams welcome you. We invite you to explore our identity through two tasting menus, designed to highlight seasonal products and bold flavors, all accompanied by carefully selected food and wine pairings. To fully enjoy this experience, please inform us of any allergies and dietary intolerances. Mâche, a restaurant created by Vincent Geraud as a vibrant, constantly evolving space based on conviviality and seasonality, where chef Michaël Gamet's cuisine is inspired by his past and his many travels. Creativity here is focused on pairings, seasonings, and condiments, an identity driven by frank and daring tastes, alternately surprising or comforting. In the kitchen: Michaël, Marco, Joseph, Ripon, Marco Front of house: Joachim, Cheick, Vincent, Louise Homemade Prices include VAT and service Origin of beef: France
61 Rue de Chabrol, 75010 Paris, France
Tasting Menus
4-course tasting menu
Menu dégustation en 4 temps
A surprise four-course menu, highlighting seasonal products selected by the chef. An ideal introduction to the restaurant's culinary world.
€115~
6-course tasting menu
Menu dégustation en 6 temps
A complete gastronomic experience in six courses. This menu allows for a deeper exploration of the chef's creativity and seasonal flavors.
€150~
Examples of Seasonal Dishes
Dishes likely to be featured in the tasting menus, depending on the market and season.
Onion tempura, albedo, smoked paprika
Tempura d’oignon, albedo, paprika fumé
Lightly battered fried onion, enhanced by smoked paprika. Crispy and flavorful.
Tarama tartlet, pointed cabbage, kasuzuke apple
Tartelette tarama, chou pointu, pomme kasuzuke
Small tart filled with creamy tarama and cabbage, accompanied by Japanese-style fermented apple (kasuzuke). A mix of textures and acidity.
Crispy cone, salsify, hazelnut, monkfish liver
Cône croustillant, salsifis, noisette, foie gras de lotte
A crispy bite combining salsify and hazelnut with monkfish liver (fish). Rich and earthy.
Dieppe scallops, Buddha's hand, fennel, lemon balm oil, yuzu
St Jacques de Dieppe, main de buddha, fenouil, huile de mélisse, yuzu
Fresh scallops served with citrus (Buddha's hand, yuzu) and fennel. A fresh and fragrant dish.
Whelks, carrots, tagetes, carrot vinaigrette
Bulots, carottes, tagète, vinaigrette carotte
Sea snails (whelks) served with carrots and enhanced by a vinaigrette and tagetes (aromatic herb). Iodized and vegetal flavors.
Celeriac, Oabika, coffee peanut condiment, ginger beer
Céleri rave, Oabika, condiment cacahuètes café, ginger beer
Celeriac prepared with Oabika (cocoa juice concentrate), peanuts, and coffee. A complex dish with toasted and sweet notes.
Root vegetables with greens, kaffir lime, wild herb coulis
Légumes racines au vert, combawa, coulis aux herbes sauvages
Assortment of root vegetables served with an herb coulis and kaffir lime (citrus). Vegetal and lemony.
Koshihikari rice, passion fruit, green pepper, blue lobster bisque
Riz Koshihikari, fruit de la passion, poivre vert, bisque homard bleu
Premium Japanese rice served with a rich lobster bisque, enhanced by passion fruit and green pepper.
White fish, pointed cabbage, albedo condiment, spicy melon merguez juice
Poisson blanc, chou pointu, condiment albedo, jus piment melon merguez
White fish served with cabbage and an original juice with spicy and fruity notes (melon, chili, merguez).
Venison loin, Jerusalem artichoke, toasted pollen condiment, fermented cocoa
Dos de cerf, topinambour, condiment pollen torréfié, cacao fermenté
Venison served with Jerusalem artichokes and touches of cocoa and pollen. A game dish with deep flavors.
Yeast ice cream, rye bread praline, smoked apple, melilot siphon
Glace levure, praliné de pain de seigle, pommée fumée, siphon mélilot
Original dessert based on yeast ice cream, with bread praline and smoky notes. Cereal and sweet flavors.
Yellow kiwi, vanilla crémeux, rapeseed oil sorbet, green walnut, fermented kiwi
Kiwi jaune, crémeux vanille, sorbet huile de colza, noix verte, kiwi fermenté
Yellow kiwi variation, accompanied by vanilla and a surprising rapeseed oil sorbet. Fruity and herbaceous.
Chocolate bonbon, blueberry, umekosho
Bonbon chocolat, myrtille, umekosho
Chocolate and blueberry mignardise, enhanced by umekosho (plum-pepper condiment). Sweet with a hint of acidity.
Puglian orange tartlet, fresh turmeric
Tartelette orange des pouilles, curcuma frais
Small tart with Italian orange flavored with fresh turmeric. Citrus and sweet spices.
Meringue, apple yuzu gel
Meringue, gel pomme yuzu
Crispy meringue accompanied by a fresh apple and yuzu gel.
Vegetal photography
Photographie végétale
Likely a signature dish featuring an aesthetic and colorful vegetal composition.
Pea, farm fresh cream, Colonnata bacon dashi
Petit pois, crème fraiche fermière, dashi lard de Colonnata
Fresh peas served with a creamy sauce and a dashi broth infused with Italian bacon. Sweet and umami.
Green asparagus, Douglas fir, horseradish, green ravigote
Asperge verte, pin Douglas, raifort, ravigote verte
Green asparagus accompanied by piquant horseradish and an herbal ravigote sauce. Fresh and slightly spicy.
Green asparagus, mint, kombu, green apple
Asperge verte, menthe, kombu, pomme verte
Green asparagus variation with mint, kombu seaweed, and green apple. Vegetal and crunchy.
Line-caught pollack, Colonnata bacon, broccoli, hazelnut, wild garlic
Lieu jaune de ligne Ikejime, lard de Colonnata, brocoli, noisette, ail des ours
Pollack prepared using the Ikejime method for optimal texture, served with bacon, broccoli, and wild garlic.
Pigeon, white asparagus, foie gras mole, Timorasso vinegar, croquette
Pigeon, asperge blanche, mole au foie, vinaigre de Timorasso, croquette
Pigeon served with white asparagus and a rich foie gras sauce (mole). Intense poultry flavors.
Diamandin lamb, zucchini variation, albedo, lemon myrtle
Agneau le Diamandin, variation de courgettes, albedo, myrte citronné
Quality lamb accompanied by zucchini in various forms and flavored with lemon myrtle.
Almond milk ice cream, Amaretto, Meyer lemon, pollen, mostarda
Glace lait d’amande, Amaretto, citron Meyer, pollen, mostarda
Almond milk ice cream with a touch of Amaretto liqueur and lemon. Sweet and fragrant.
Ume plum ice cream, kefir milk, angelica, sorrel, meringue
Glace prune ume, lait kéfir, angélique, oseille, meringue
Japanese plum (ume) and kefir iced dessert, with herbs (angelica, sorrel). Tart and refreshing.
Tartlet, peanut, tamarind
Tartelette, cacahuète, tamarin
Small tart combining the richness of peanut with the acidity of tamarind.
Financier, cardamom, red pepper
Financier, cardamome, poivre rouge
Small almond cake (financier) spiced with cardamom and red pepper.
Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
4.8
772 customers praised this place. (Google)
$
$$$$
Expensive
61 Rue de Chabrol, 75010 Paris, France
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