Charles Coulombeau takes over the Centre Pompidou-Metz restaurant

Mathilde Bourge | 1/16/24, 8:08 AM

The chef behind La Maison dans le Parc in Nancy is planning to open two restaurants at the Centre Pompidou-Metz by June. Here's what Charles Coulombeau has in store.

The year 2024 should be a busy one for Charles Coulombeau. The chef from La Maison dans le Parc in Nancy is taking over the restaurant at the Centre Pompidou-Metz, opening two separate restaurants by June.

One address, two restaurants

In early summer 2023, Charles Coulombeau was approached by the Centre Pompidou-Metz to relaunch the restaurant business, which had been at a standstill since the health crisis. While in the past, the establishment was home to traditional brasserie-style restaurants, the chef from La Maison dans le Parc (3 toques) has a very different idea for reviving the premises. "Thespace totals 700m2 (including the kitchen) and for me, two spaces stood out: a large room seating almost 100, and another seating 30. So I'm going to make a different restaurant in each room, with a shared kitchen for both," sums up Charles Coulombeau.

The largest room will be dedicated to the brasserie, for lunch only, from Wednesday to Sunday. "We'll be serving comforting, accessible French dishes, but revisited with a Japanese twist.The Centre Pompidou-Metz was designed by a Japanese architect, and I myself have had some professional experience in Japan. So it seemed a logical choice," explains the chef, who points out that you'll be able to try eggs-mayo with miso or veal blanquette with wasabi.

For dinner, the other room will come to life to host an omakase-inspired gourmet restaurant, i.e. a large Japanese-style tasting menu featuring fresh, local produce and a technique between France and Japan. "My assistant chef, Baptiste Depême, is going to help me a lot with this project. I'm also training another chef who will be there at lunchtime and in the evening to act as a link between the brasserie and the gastronomic side of the business, and ensure the same rigorous standards," explains Charles Coulombeau. "We'd also like to integrate disabled workers into the brasserie. If all goes well, these new restaurants will open on June 5, 2024.

These news might interest you

News & Events

Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).

Craftsmen & Know-How

40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)

Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !

News & Events

Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet

La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.

Chef

Yannick Alléno

Restaurant

Le 1947 à Cheval Blanc 73120 COURCHEVEL

Hotels & Bed & Breakfast

A refuge between land and sea

There are places that make you never want to go home again once you've pushed open the door. Solène and Nicolas Conraux's La Butte is one of them.

News & Events

Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours

Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.

News & Events

Ce restaurant 3 toques propose le paiement en 3 fois sans frais

Le chef Alain Llorca, à la tête d’un restaurant 3 toques à La Colle-sur-Loup, propose désormais à ses clients de régler leur repas en trois fois sans frais. Une initiative inédite dans le secteur de la gastronomie haut de gamme, pensée pour concilier excellence culinaire et réalités économiques.

Chef

Alain Llorca

Restaurant

Alain Llorca 06480 LA COLLE-SUR-LOUP