Mallory Gabsi

A semi-finalist in French TV's Top Chef in 2020, Belgian chef Mallory Gabsi loves to cook. He communicates his enthusiasm through a varied and deftly crafted score that astutely balances acidic and bitter notes, courtesy of Iranian dried lime or sorbus berries in particular. This refreshing wind of culinary audacity contrasts with the establishment’s plush, muted interior that is reminiscent of a luxurious ocean liner of yesteryear thanks to pale varnished marquetry, wool-upholstered seating and Art deco wall lamps… Gabsi, the darling of a new generation of foodies, signs a “Turquoise Menu” (his favourite colour) scattered with delectable nods to his homeland (such as his version of eels in sorrel, lacquered in beer) and pulls off daring combinations of explosive flavours such as a dessert that features citrus fruit and seaweed or an incredible showpiece that blends tobacco, vanilla and coffee.

• One Michelin star in the 17th arrondissement, with a plush, muted room that leans Art Deco, ocean-liner nostalgia.
• A fixed-sequence "Turquoise" menu, plus shorter formats, the menu leans into acidity and bitterness as organising flavours.
• Strong pastry identity, the Michelin listing explicitly calls out a standout sweet finish and a talented pastry chef.

Signature Ingredients

• Turbot and red mullet
• Caviar, oysters, shellfish
• Asparagus, artichoke, beetroot
• Duck
• Rhubarb, buttermilk, rose

Menus

• Lunch (Mon to Fri): 75€, 3 sequences.
• Les Sens: 150€, 4 sequences. Pairing: 85€, non-alcoholic pairing: 55€.
• Turquoise: 195€, 7 sequences. Pairing: 110€, non-alcoholic pairing: 85€.

Current menu snapshot (example)

• Sucrine, shellfish.
• Turbot, herbs, caviar.
• Asparagus, egg, haddock.
• Red mullet, butternut, sea buckthorn.
• Duck, beetroot, black bean.
• Rhubarb, buttermilk, rose.
• Artichoke, vanilla, macadamia.