Julien Sebbag's good addresses
Chocolate, cheese and quality bread... Julien Sebbag reveals his favorite places to treat yourself to good food in Paris.
Revealed as one of the most promising talents on the gastronomic scene, Julien Sebbag continues to stamp his signature on places that reflect his image: creative, instinctive and gourmet. Winner of the Trophée Jeune Talent 2022 from Gault & Millau, he is now at the helm of two fine addresses in Paris: Café Shin, alongside his pastry chef friend Shin Eun Jung, and Micho, where he revisits the sandwich with soft hallah bread. Always on the lookout for flavors and inspiring objects, the chef today reveals his favorite spots to unearth exceptional bread, unique tableware and chocolate to die for. A dive into the sensory universe of a passionate chef.
Forma tableware, Romainville
Among the artisans who inspire him, Julien Sebbag has a particular admiration for Suzie Lapierre d'Argy, founder of the Forma brand. In her Romainville workshop, this ceramist handcrafts unique pieces, from plates to organic vases and furniture. What appeals to the chef? The irregularity of her work, which gives each creation an absolute singularity. "Probably my favorite ceramist", he confides, charmed by the imperfections that make each object unique, but also by the depth of color and reflection that sublimate his pieces.
Further information: Forma
Mamiche's bread, Paris
It's impossible for Julien Sebbag not to mention Mamiche among his favorite bakeries. "I'm not original, but at the same time, I work with them daily for Micho's hallots," he explains. What sets Mamiche apart? Exceptional rigor and consistency, essential qualities in a business where precision is king. Over the years, Mamiche has established itself as a benchmark for lovers of good bread, with products that are always tasty and mastered to perfection.
Where to buy? Mamiche, find the different addresses here
Les Résistants grocery store, Paris
a stone's throw from his home, Les Résistants Épicerie on rue du Château d'Eau is an address that Julien Sebbag is particularly fond of. True to his commitment to a cuisine based on raw produce and respect for the seasons, he shops there mainly in the early produce section. "It's nice to have some earth left on the leeks and no raspberries in February," he says, appreciating the direct-to-farmer approach and the grocery store's exacting selection. A must-see spot for those seeking authentic, well-sourced ingredients.
Where to buy? Les Résistants grocery and cellar, 29 rue du Château d'Eau, 75010 Paris
PLAQ chocolate factory, Paris
For Julien Sebbag, Plaq, the chocolate shop on rue du Nil, is an absolute reference. Pioneers of the bean-to-bar concept in Paris, the founders have revitalized the image of chocolate by mastering the entire process, from bean to bar. A craftsmanship that the chef particularly appreciates: "I like to see behind the scenes, which is why I've always wanted open kitchens in my restaurants," he explains. At Plaq, everything is visible, from roasting to manufacturing, and the creations are constantly evolving, offering chocolate lovers ever-surprising flavours.
Where to find us? PLAQ Chocolat, 4 rue du Nil, 75002 Paris
Taka & Vermo cheese factory, Paris
a few steps from his home, Taka & Vermo is a cheese shop that Julien Sebbag appreciates as much for the quality of its products as for the kindness of the people who run it. While he consumes the cheese sparingly due to certain intolerances, he especially enjoys the farm-fresh eggs, delivered every week. "Having this in the heart of the 10th arrondissement is a real pleasure," he confides. An invaluable address for lovers of good produce, where the know-how of craftsmen blends with a demanding selection.
Where to buy? Taka & Vermo, 61bis rue du Faubourg Saint-Denis, 75010 Paris
