Aldéhyde

Rating: 13.5
Author: Gault&Millau

75004 PARIS

13.5/20
Chef's Restaurant

BOOK

11 PHOTOS

Chef: Youssef Marzouk
Cooking: Gastronomic

Budget (€)

Indicative price per person (excl. drinks)

35 to 120

Gault&Millau's review 2026

The opening of Aldéhyde by Youssef Marzouk, a former companion of Nicolas Sale at the Ritz and Tommy Gousset at Tomy and Co, was one of the small events of the 2024 autumn season. In this attractive contemporary setting dominated by rough-hewn wood, the chef and his small team are busy in the kitchen, which opens out onto the dining room, giving the public ample opportunity to witness a cuisine which, as is too often the case, is intended to be two-speed, simpler and more affordable at lunchtime, more ambitious in the evening. Pretty inspirations in the plates (with regularly a few sunny touches as a tribute to the chef's Tunisian roots) with the lemon zucchini carpaccio, the pretty steamed cod lomo, carrots and turmeric beurre blanc and the melon tart with minty almond sorbet which earned two first toques that also rewarded a very professional front-of-house team.