Restaurant Mâche

Name: Restaurant Mâche
Address: 61 Rue de Chabrol, 75010 Paris, France, Paris
Price range: €70 - €90

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

★ 4.8 (772) $$$$Expensive 📍 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~ ≈ $133.00

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~ ≈ $174.00

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.

End of menu

Add items and show to staff

Place Information

★

4.8

772 ratings on Google Maps

$$$$ Expensive

📍 61 Rue de Chabrol, 75010 Paris, France

View on Google Maps ↗

Are you the owner? Please let us know if there's any incorrect information. Report Incorrect Info ↗

Nearby Places

Must-try foods in Paris