CHEF THOMAS COUPEAU INVESTS THE GRAND QUARTIER

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CHEF THOMAS COUPEAU INVESTS THE GRAND QUARTIER

After Le Grand Vacarme of the chef Sarah Mainguy, it is the chef Thomas Coupeau who settles this winter within the Grand Quartier. At Quartier, he unveils some of his signature dishes, totally regressive, to be loved all through the day.

Thomas Coupeau is a daily at culinary residences, and this winter he’s settling in the heart of Paris, a stone’s throw from the Canal Saint-Martin. After a notable stint at Carbon and Cantina, and a number of other residencies with the We are ONA collective, this itinerant chef has conceived «Quartier», inside the Grand Quartier hotel. Along with its 83 rooms, the place additionally houses a café, a backyard and a bar, making the lodge a real place to stay. Having been immersed in the kitchen from a very younger age, in his mother and father’ Vietnamese restaurant, Thomas Coupeau has chosen a menu that evokes childhood reminiscences. It includes a farandole of his «Proust’s madeleines» – soft-boiled eggs and a demented grilled cheese with beaufort, filet-o-fish with previous cheddar cheese and a tartar sauce revisited with seaweed, and the legendary Sunday hen roasted in hay. Not to mention the bechamel pancakes with soubressade and scarmoza, before shifting on to an irresistible brioche perdue served with fromage blanc ice cream. Within the light-filled restaurant, lodge friends and locals alike can take pleasure in these small plates at any time. Pleasant advice: don’t miss the gnocchi with tarama, button mushrooms and dill at aperitif time!

Quartier

15, rue de Nancy, Paris 10e

Delphine Le Feuvre

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