Accents Table Bourse

An accent tells us where someone is from; it tells us about their country, their region and their history. It is this idea of openness and discovery that I want to champion, a cuisine made up of encounters and exchanges, says Ayumi Sugiyama, the Japanese owner and head pastry chef of this contemporary Scandinavian-style restaurant. Chef Romain Mahi's dishes are a combination of classic fare with more daring creations and subtle experiments with roasted aromas and smoky flavours: Arctic char baked in the oven, celery and cauliflower cooked in a clementine jus, caraway seeds and orange peel marmalade with roasted spices. From start to finish, we see balance and precision... right through to the light, well-crafted sweet creations. Warm and vibrant service.

Handcrafted tableware and sustainable ceramics

• Ayumi Sugiyama and Romain Mahi craft every plate and bowl themselves, metamorphosing carcasses of poultry, bones, or peels into a singular clay, turning kitchen waste into unique tableware that accompanies the dining experience.

A terroir-driven, people-connected cuisine

• The dining concept centers on the accent as a reflection of territory and history, with seasonal, terroir-based ingredients and a network built on trust with producers, fishermen, farmers, vintners, and artisans, grounding contemporary creativity in traditional culinary memory.

A travel-worthy wine cellar and chef-led pairings

• The restaurant features a "Cave voyageuse" with carefully selected bottles and signatures from Ayumi & Romain, offering curated wines that accompany the evolving seasonal menus.

Tasting Menus and Signature Dishes (Accents Table Bourse, Paris)

Lunch

• 4-Course Menu — €65 (Wed–Sat)
• 6-Course Menu — €100 (Wed–Sat)
• 7-Course Menu — €150 (Sat)

Dinner

• 7-Course Menu — €150 (excluding drinks)
• 7-Course Vegetarian Menu — €150 (on request when booking, excluding drinks)

Food & Wine Pairings

• €85 or €115

Prices subject to change. Please indicate any allergies or intolerances when booking.