Having previously worked at P'tit B and À Contre-Sens, Maxence Cousseau and Jeanne Stella have taken over the Mets Chai premises, offering cuisine in the same bistronomic spirit. The lunch menu is traditionally inspired, with rather elaborate dressings: andouille and camembert cromesquis, apple brunoise with calvados and cider cream, snacked filet of pollock, pollock cromesquis, cauliflower mousseline and sommités, laurel-infused cream, curry crumble, pork pluma, bell pepper and zucchini duo, eggplant caviar and chorizo cream, tiramisù with siphon, apricot compote, caramel and speculoos, lime zest and apricot gel.
Chef
