Live cooking, up-to-the-minute precision: the Accents experience reinvented

in Paris, the Accents Table Bourse restaurant (3 toques) reopens its doors after several months of renovation. More than just a makeover, it's a transformation designed to break down the barriers between the dining room and the kitchen, and re-establish a direct, living link between chefs and their guests.

An open-plan dining room conducive to exchange

In a décor inspired by the mineral world, Accents reveals a new face that is both raw and refined. The soft green of clay, the deep hues of rock, the sandy tones and the warmth of wood create a soothing, organic ambience. A setting designed to reconnect diners with what's essential: taste, gesture, the moment.

The architectural project, entrusted to the Franco-Japanese duo Maïa Laville and Mamoru Kondo, stands out for its fluidity and simplicity. Above all, it breaks down the walls - both symbolic and real - between the dining room and the kitchen.

At the center of the room is a large, unfinished concrete counter, the centerpiece of the design. A concrete response to a long-held desire of chefs to make visible what was hidden, to bring the kitchen closer to the customer. Gone is the central island that cut the dining room in two, replaced by a partially open kitchen, directly connected to the counter.

Chef Romain Mahi, now installed behind the counter, finalizes the plates at the minute. alongside him, three or four members of the team work under the watchful - and often curious - eyes of the customers seated opposite them. A natural, unadorned setting that enhances the precision of gestures and the freshness of creations.

Smoother service, a livelier experience

" This new system changes everything ," confides Romain Mahi. " We can adapt our service in real time. If a customer goes off to smoke, we stop. If a fragile foam needs to go quickly, we send it immediately. And above all, we can see reactions live. "

The counter thus becomes a privileged point of contact, a space for exchange where words flow freely between chefs and guests. Customers, sometimes hesitant about the idea of a meal"at the counter", are quickly won over. And those in the dining room also benefit from optimized service, thanks to the new, more fluid and connected configuration.

An even more demanding cuisine

Over and above the relational aspect, this proximity also enables us to move upmarket with our dishes. The more technical, more sensitive dishes can now be served in ideal conditions. " We can afford bolder finishes, delicate textures and ephemeral elements ," explains the chef.

On the drinks front, the team is also pushing back the boundaries of food and wine pairing. Alongside head sommelier Léa Salomon, the restaurant is developing innovative pairings: natural wines, Japanese sakes, but also house-modified spirits - such as a lobster liqueur served with champagne, or a black garlic and olive creation.

A loyal and delighted clientele

70% of Accents' customers are regulars, and their welcome to this metamorphosis has been enthusiastic. Seduced by the new decor, reassured by the warmth of the service, many see in this change a real added value. " We explain things, and take the time to talk, especially with those opposite us," says Romain Mahi. " The link is more direct, more human. "

Since 2016, Accents Table Bourse has embodied a subtle dialogue between Japanese rigor and French creativity. Led by the duo of Romain Mahi and Ayumi Sugiyama - also a pastry chef and co-founder - the restaurant defends a precise, gourmet vision, full of contrasts.

To celebrate this milestone, a first book dedicated to Accents will soon be released, written by Chihiro Masui and illustrated by the photographs of Justin De Souza. Some one hundred creations will be immortalized.