It was in 2015 that Shawn Joyeux decided to open his first restaurant, within the fifth arrondissement of Paris, by partnering with Japanese gourmand chef, Toshitaka Omiya. A yr later, the restaurant Alliance acquired its first Michelin star and three toques (16/20) from Gault & Millau. Discover this progressive culinary deal with where gastronomy collides with simplicity.
As its identify indicates, it is a union that was created between the duo as soon as they met. Educated by the best chefs – from Joël Robuchon to Alain Passard – Toshitaka Omiya has stored all of the finesse of the culinary methods acquired during his quite a few experiences. Shawn Joyeux, however, tried his hand at totally different areas of the restaurant enterprise before discovering his calling, gastronomy. For five years, he was the supervisor of the restaurant l’Agapé, the place he met his future associate, Toshitaka Omiya, who would comply with him in his many adventures.&
With a sure poetry, the refined ornament of the place plunges friends in a soothing environment. Giving a direct view on the rue de Poissy, because of its giant bay window, the light embraces each corner of like a voluptuous caress. In a distinguished approach, the tonal selection – going from white to gold – is in stability with the aerial engraving of the Korean artist Hyun Jueng uncovered on one of many partitions of the restaurant. The outcome: a concordance between art and gastronomy.&
Within the kitchen, it's a symphony that is performed out with a masterful hand by chef Toshitaka Omiya, who might be admired from his open kitchen. Within the abrupt plates of the ceramist Emilie Toutain, a culinary artwork takes shape the place minimalism combines both meticulousness and disconcerting mastery. With a harmonious stability, textures and flavors mix into one – the chef creates a symbiosis between broths and juices that mixes each acidity and sweetness. Toshi lets his creativeness run wild as he improvises dishes made out of local and seasonal components. In his dishes, the chef leaves nothing to probability and retains every little bit of the ready products to avoid waste.&
On the menu? Gnocchi with its creamy sauce and the finesse of its caviar, or artichoke burned within the flame with a contact of coriander. With a robust sommelier’s background, Shawn Joyeux’s choice of 600 wines and champagnes is dexterously matched to all the dishes proposed by the gourmand chef. On the sweet aspect, pastry chef Morgane Raimbaud delights friends’ taste buds together with her desserts, juggling subtlety and creativity with boldness, reminiscent of her Baba au Gin with juniper berries.&
The artistic duo’s story lives on with the 2019 opening of their second opus, the Affinity restaurant, also situated in the 5th arrondissement of Paris.