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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.

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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.
Programming new Round Table dinners will be online soon.Thaank you.
To find out about future programming, please subscribe to our newsletter :
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Celine Pham at Table Ronde - From the 30th of June to the 24th of July.
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Celine Pham at Table Ronde

From the 30th of June to the 24th of July.

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Bouillon, shrimp's ravioli, finely chopped zucchini & purple basil 

Grilled octopus, rice crisps, coriander 

Eggplant, tofu, caramelized pork and salicornia 

Ploumanach Lobster, Grenaille potatoes, pigs' ear 

Pho with preserve Ox Cheek 

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Bouillon, shrimp's ravioli, finely chopped zucchini & purple basil

Grilled octopus, rice crisps, coriander

Eggplant, tofu, caramelized pork and salicornia

Ploumanach Lobster, Grenaille potatoes, pigs' ear

Pho with preserve Ox Cheek

Caramelizes banana, coconut milk and pecan crumble

Thai Basil sorbet and citrus fruit

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Chef Dieuveil Malonga at Table Ronde - From the 29th of may to the 6th of June
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Chef Dieuveil Malonga at Table Ronde

From the 29th of may to the 6th of June

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Homeland : Marinated Mauritius shrimps in a malian herb mix, Kenyan caviar made with quinoa, mango, green grass brioche, ginger, avocado and Zoulou sauce 

Culture Bantou : fire wood grilled Fresh fish, congolese manioc leaves 

Mafé - Quatre Temps : vacuum cooked free range chicken, Mafé espuma, Gombo peanuts Brioche, sweet potatoes cream • Revisit Bissap Smoothie 

Soweto Grill : fire wood grilled lamb, purple yam, apricot, Soweto sauce, spinach and smoked sweet pepper for Cape Verde 

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Homeland : Marinated Mauritius shrimps in a malian herb mix, Kenyan caviar made with quinoa, mango, green grass brioche, ginger, avocado and Zoulou sauce 

Culture Bantou : fire wood grilled Fresh fish, congolese manioc leaves 

Mafé - Quatre Temps : vacuum cooked free range chicken, Mafé espuma, Gombo peanuts Brioche, sweet potatoes cream • Revisit Bissap Smoothie 

Soweto Grill : fire wood grilled lamb, purple yam, apricot, Soweto sauce, spinach and smoked sweet pepper for Cape Verde 

My African Dream : Ananas cake, coffee's Brioche, Tanzanian chocolate crumble, barbadine and lemongrass sorbet, passion fruit, mango

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Vietnam at Table Ronde - Céline Pham
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Vietnam at Table Ronde

Céline Pham

From the 7th of april to the 2nd of may 
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Hibiscus-Lemongrass-Ginger's Infusion 

Mackerel's Spring Rolls 

Pork Bao 

Monkfish & puffed rice 

Confit of beef, peanuts sauce, red onion roast, Pontoise's cabbage ...

From the 7th of april to the 2nd of may
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Hibiscus-Lemongrass-Ginger's Infusion

Mackerel's Spring Rolls

Pork Bao

Monkfish & puffed rice

Confit of beef, peanuts sauce, red onion roast, Pontoise's cabbage

Banana Tarte tatin, coconut icecream, crumble et lime

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Spin Bottle at Table Ronde - Paris PopUp
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Spin Bottle at Table Ronde

Paris PopUp

From 19th february to 9th march 

MENU BOURGOGNE 
Vidal Vermouth (Home made Vermouth) 

Amuse Bouche 

Scallops, cockle, black radish, cédrat 
Match : Alice et Olivier De Moors, Chablis "l'humeur du temps" 2013 

Pollock, squid ink, black garlic, cauliflower, coriander
Match : Jean Marc Roulot, Meursault "Les Luchets" 2007

From 19th february to 9th march 

MENU BOURGOGNE 
Vidal Vermouth (Home made Vermouth) 

Amuse Bouche 

Scallops, cockle, black radish, cédrat 
Match : Alice et Olivier De Moors, Chablis "l'humeur du temps" 2013 

Pollock, squid ink, black garlic, cauliflower, coriander
Match : Jean Marc Roulot, Meursault "Les Luchets" 2007 

Pig’s chest, salsify, orange, brown butter, bitter salad
Match: Philippe Pacalet, Pommard Premier Cru 2007 

Duckling, mushrooms, truffle, onions 
Match : Jean-Louis Trapet, Gevrey-Chambertin "Ostrea" 1995 

Pear from Roulot’s Savarin, pear and candied lemon
Match : Jean Marc Roulot, la Poire du Roulot

 

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VALENTINE'S DAY AT TABLE RONDE - Denny Imbroisi
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VALENTINE'S DAY AT TABLE RONDE

Denny Imbroisi

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contact
58 rue de Saintonge
75003 Paris

Contact Table Ronde : Marion
01.44.54.88.87
contact@tableronde.com

Contact presse : Magna Presse
Flavie Costamagna
fcostamagna@magnapresse.com
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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