Aldehyde

In this intimate establishment near the Quais de Seine, Tunisian-born chef Youssef Marzouk cooks up a delicious culinary symphony in his open kitchen-bar. Flanked by two assistants with equally prestigious pedigrees (Cheval Blanc Paris, Carlton, Ritz, Jacques Faussat), at dinnertime he puts together a single surprise set menu featuring a subtle marriage of French tradition and North African flavours. His confident technique shines through in his meticulously plated creations, bolstered by his Tunisian sensibility, which you can detect in his sparing use of spices, herbs and citrus fruits: saddle of lamb done two ways, grilled summer vegetable foam, meat jus with smoked eel etc.

• An intimate Marais address with an open kitchen-bar and a single surprise dinner format
• French technique threaded with North African flavours, more citrus and herb than heavy spice
• Two structured set menus are listed publicly, five steps for Éclosion, seven steps for Signature, with matching wine pairings

• Citrus and fresh herbs, used to lift sauces and seafood courses
• North African spice notes, applied with restraint rather than heat
• Lamb, a recurring anchor protein, including a two-way preparation on Michelin’s write-up
• Smoked eel, used to deepen meat jus
• Seasonal vegetables, sometimes handled as foams and garnishes rather than side dishes

Aldehyde serves set menus, including a five-step "Menu Éclosion" and a seven-step "Menu Signature", with optional wine pairings. The cooking is French in technique with North African accents, expressed through restrained spice, herbs and citrus.