<
>

Live cooking like you have never seen before

Located in the centre of the Marais, Table Ronde is a place dedicated to contemporary cuisine.

Table Ronde’s ambition, through its programme of events, is to present a snapshot of contemporary cuisine by inviting as its guests the chefs and producers who are taking cuisine forward on a daily basis.

Inspired by an American supper club, Table Ronde caters for up to 16 guests and puts them in direct contact with the chef’s work. The overall concept of Table Ronde was created by Nicolas Chatenier and designed by the architect Bruno Borrione to remove distances, make cuisine more accessible, encourage discussion and bring the chef closer to the guests.

Located in the centre of the Marais, Table Ronde is a place dedicated to contemporary cuisine.

Table Ronde’s ambition, through its programme of events, is to present a snapshot of contemporary cuisine by inviting as its guests the chefs and producers who are taking cuisine forward on a daily basis.

Inspired by an American supper club, Table Ronde caters for up to 16 guests and puts them in direct contact with the chef’s work. The overall concept of Table Ronde was created by Nicolas Chatenier and designed by architect Bruno Borrione to remove distances, make cuisine more accessible, encourage discussion and bring the chef closer to the guests

Table Ronde intends to respond to a dual demand: that of chefs, who have expressed a desire to cook unique and completely new meals for an exclusive audience, as the mood takes them; and that of food lovers who wish to gain a better understanding of how contemporary cuisine works and to talk with chefs, in their new role as fully-fledged creative artists.

(...read more)
programme
Table Ronde emphasises freedom and transparency to bring you the experience of exceptional meals. The freedom to create an independent, well-informed and subjective programme, bringing together the most interesting chefs of the moment. The transparency to reveal the chef through his actions, in the process of constructing his meals. Join us at Table Ronde to celebrate the inventiveness of cooking today.
Adam Chrzastowski -

Adam Chrzastowski

> Friday 03/10/2014
> 20:30
14 SEATS AVAILABLE

Yoni Saada - Miniatures head chef in Paris

Yoni Saada

Miniatures head chef in Paris

> Thursday 06/11/2014
> 20:30
16 SEATS AVAILABLE

Denny Imbroisi and caviar - Jules Vernes** Sous Chef in Paris

Denny Imbroisi and caviar

Jules Vernes** Sous Chef in Paris

> Wednesday 10/12/2014
> 20:30
16 SEATS AVAILABLE

Amandine Chaignot - Shellfishes & Crustaceans
<
>

Amandine Chaignot

Shellfishes & Crustaceans

Denny Imbroisi & Alain Milliat -
<
>

Denny Imbroisi & Alain Milliat

Nicolas Beaumann & Phélan Ségur wines - Michel Rostang** in Paris

Nicolas Beaumann & Phélan Ségur wines

Michel Rostang** in Paris

Simone Zanoni & Gaia Gaja - Trianon Palace** in Versailles & Gaja wines
<
>

Simone Zanoni & Gaia Gaja

Trianon Palace** in Versailles & Gaja wines

Michel Roth - Hôtel Ritz** in Paris
<
>

Michel Roth

Hôtel Ritz** in Paris

Show more news
contact
58 rue de Saintonge
75003 Paris

Contact Table Ronde : Gabrielle
01.44.54.88.87
contact@tableronde.com

Contact presse : Magna Presse
Flavie Costamagna
fcostamagna@magnapresse.com
<
>
Private bookings
Table Ronde can be privatized up to 18 people, for lunch, dinner or the entire day.
We will be pleased to present Round Table and organize a personalized tour.
You can contact us at the following address:
contact@tableronde.com