Temple & Chapon: Mélanie Serre's culinary experience in the heart of Le Marais

Mélanie Serre is embarking on a new adventure with Temple & Chapon, a restaurant in the Experimental Marais. Here's what you can expect.

Mathilde Bourge Published on 2/18/25 at 6:09 PM

Paris is getting ready to welcome a new address that's sure to be the talk of the town: Temple & Chapon, chef Mélanie Serre's restaurant in the Experimental Marais. Expected to open in March 2025, this establishment promises to immerse diners in the world of New York's finest restaurants, while paying tribute to the excellence of French terroir.

A successful career

A passionate self-taught chef, Mélanie Serre trained at prestigious addresses, from Eden Roc in Saint-Barth to Hôtel Métropole Monte Carlo under Christophe Cussac. She gained recognition when she became head chef at Joël Robuchon's L'Atelier Étoile, where she distinguished herself through her mastery and creativity.

In 2020, she took flight at Louis Vins in Paris, offering refined bistronomic cuisine. Her talent was quickly rewarded with the title of "Jeune Talent" and, in 2022, "Grand de Demain" from Gault & Millau for her work at the Elsa restaurant in Monaco.

With the opening of the Auberge du Bassin in Cap Ferret in 2023, Mélanie Serre confirms her taste for a cuisine that is both convivial and demanding, where each dish tells a story.

Temple & Chapon: a tribute to American Chop Houses

Inspired by the great "Chop Houses" of the 50s, Temple & Chapon revisits these icons of American gastronomy with a French twist. The restaurant, located on the corner of Rue du Temple and Rue Chapon, will offer a majestic room with a glass ceiling, featuring a menu combining exceptional meats, seafood and great dishes to share.

Among the must-tries, gourmets will be able to savor grilled mature meats, prestigious cuts of beef (porterhouse, T-bone), as well as seafood specialties such as oysters Rockefeller, crab cake or the famous lobster roll.

An experience designed for excellence

For Mélanie Serre, this adventure is above all the fruit of a meeting with Pierre-Charles Cros and the founders of the Experimental Group. "Their vision and approach immediately appealed to me. They are constantly striving for quality, whether in their choice of products, their welcome or their service: they have a sense of hospitality. These are aspects to which I also pay close attention, as they transform a sometimes brief experience into an unforgettable memory", confides Mélanie Serre.