Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

At Maison5, Xavier Pincemin combines two passions: cooking and cars

At Maison5, Xavier Pincemin combines two passions: cooking and cars

Nicolas Dembreville | 9/5/24, 10:06 AM
Disable your adblocker

Renault called on Versailles chef Xavier Pincemin to design the menu for Maison5, an ephemeral space dedicated to the new R5 E-Tech. This "boutique-experience", a true tribute to the iconic car, opened its doors ahead of the model's scheduled launch in October 2024.

Versailles-based chef Xavier Pincemin, a car and technology enthusiast, says he's honored to be part of the Maison5 adventure, an ephemeral space dedicated to the new Renault 5 E-Tech, a 100% electric city car expected on sale and on the roads in October 2024. Winner of Top Chef in 2016, Pincemin has designed the restaurant menu for this arty space, located at 66 rue Saint-Dominique, Paris.

Maison5, a unique space for lovers of gastronomy and cars

Open until September 15, Maison5 immerses visitors in the colorful, multigenerational world of the R5. Housed in a 1,800 m² loft-style former printing works, the space is dedicated to gastronomy, with tailor-made culinary creations.

Trained at the Trianon Palace under Gordon Ramsay and Simone Zanoni, 34-year-old Xavier Pincemin now runs two establishments in Versailles: Pincemin, a 2-toque gastronomic restaurant, and Lafayette, specializing in fusion cuisine.

How did you come to meet Renault?

Xavier Pincemin: The Renault team came to my restaurant in Versailles for lunch. We hit it off. They told me about the Maison5 project, which was still a secret at the time. They wanted a young chef to sign the menu, a modern cuisine in keeping with the pop spirit of the new Renault 5 E-Tech and the historic R5. They wanted dishes bursting with flavor and color, appealing to young and old alike.

As a car enthusiast, the project was bound to appeal to you?

X.P.: For me to sign up to a collaboration, I have to be proud of it. That's the case with Renault. I'm a car fan, and the R5 is an icon of my youth. It's so stylish! The new one is modern, high-tech, perfectly in tune with the times. I just love it!

In concrete terms, what do you supply?

X.P.: I had to create three menus, each offering three main courses, for the different seasons in which Maison5 was open. The recipes are modern, very plant-based, but leave room for meat and fish. We started the season (June) with fusion classics: dynamic bao shui. We also had a half-cooked chimichurri tuna. For September, we're offering a spicy chicken yassa.

The menu also includes several desserts, all pop, colorful and very delicate. The pistachio tiramisu is really cool.

And on the price front...

X.P.: They're affordable, with a starter/main course/dessert menu at 55 euros and two courses for 45 euros. In addition to this "serious" cuisine to be enjoyed at table, my team and I have also created a number of snacking options. I recommend the croque-monsieur truffled with yuzu, a bistro classic with a contemporary twist. Delicious! All products are sourced directly from small French producers or from Rungis.

What constraints have you encountered?

X.P.: Maison5 is a pleasant place to live, modern and trendy. However, the kitchen lacks a smoke extraction system. My events team and I are used to working in sometimes rock'n'roll conditions. So we've adapted the dishes to this constraint. In particular, we use equipment that enables us to cook in a bain-marie. The result is a delicious Saint-Pierre confit that's not at all dry.

And beyond the kitchen...

X.P.: My team and I have done a lot of posting on TikTok and Instagram, as well as YouTube videos. We have a lot of experience. So, on my blog, we offer a weekly one-hour summary of my professional life.

Any other projects with Renault?

X.P.: For the moment, we're fully committed to this collaboration. Then, it would be great to be able to extend this partnership by producing a few videos behind the wheel of the car, in the streets of Paris or Versailles. Just for a bit of fun...

And personally?

X.P.: I did a lot of work this summer in my restaurants. We're starting September with a new menu, featuring dishes based on sauces, juices, extractions... Tasty cuisine, but with very little fat. On the social networking front, I'm working on improving the quality of my content. I've invested in professional equipment. But you have to be yourself. Keep the crazy spirit of the early days. We're going to launch on Twitch. This network has become important today. It allows us to go live. Finally, in the future, I'd like to organize select dinners with famous YouTubers, filmed live.

Disable your adblocker

These news might interest you

6 restaurants végétariens incontournables en France sélectionnées par Gault&Millau
News & Events
6 restaurants végétariens incontournables en France sélectionnées par Gault&Millau
Cuisine végétale rime aujourd’hui avec audace, raffinement et diversité. Du bistrot libanais végétarien aux menus dégustation gastronomiques sans viande ni poisson, voici six adresses à travers la France qui subliment le végétal avec créativité.
Cagnard : le Sud en pleine assiette, même sous le ciel gris de Paris
News & Events
Cagnard : le Sud en pleine assiette, même sous le ciel gris de Paris
Même quand Paris fait grise mine, il existe une adresse où le soleil brille dans l’assiette. Direction Cagnard, la table méditerranéenne à ne pas manquer dans le 10e arrondissement de Paris.
Pâtiss'Art announces its first edition with Nina Métayer as godmother
Craftsmen & Know-How
Pâtiss'Art announces its first edition with Nina Métayer as godmother
Normandy goes pastry. From October 26 to 28, 2024, the first Pâtiss'Art show will be held in Deauville. For the occasion, the godmother will be none other than Nina Métayer.
5 gourmet restaurants on the Côte d'Azur
News & Events
5 gourmet restaurants on the Côte d'Azur
Between its mountainous hinterland and its beaches, the Côte d'Azur abounds in gastronomic addresses. The region's chefs are often committed to showcasing their terroir. Here's a selection.
DAMES, ancien routier devenu gastronomique, ouvre ses portes à Dol-de-Bretagne
News & Events
DAMES, ancien routier devenu gastronomique, ouvre ses portes à Dol-de-Bretagne
Dans un ancien restaurant routier sur l'axe Saint-Malo - Mont Saint-Michel, Marine Hervouet et Pascaline Albicini inaugurent DAMES, une table gastronomique ancrée dans la tradition et portée par une exigence contemporaine.
Lulu le Bistrot : Ludovic Pouzelgues ouvre une nouvelle table à Nantes
News & Events
Lulu le Bistrot : Ludovic Pouzelgues ouvre une nouvelle table à Nantes
Ludovic Pouzelgues, à la tête de Lulu Rouget à Nantes, inaugure une nouvelle adresse plus accessible et conviviale : Lulu le Bistrot. Une table de quartier pensée pour mêler cuisine de terroir, esprit bistrot et ancrage local.
Become Partners