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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.

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

Chef Dieuveil Malonga at Table Ronde

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

> Friday 29/05/2015
> 20:00
FULLY BOOKED
> Saturday 30/05/2015
> 20:00
FULLY BOOKED
> Monday 01/06/2015
> 20:00
15 SEATS AVAILABLE
> Tuesday 02/06/2015
> 20:00
12 SEATS AVAILABLE
> Wednesday 03/06/2015
> 20:00
FULLY BOOKED
> Thursday 04/06/2015
> 20:00
3 SEATS AVAILABLE
> Friday 05/06/2015
> 20:00
8 SEATS AVAILABLE
> Saturday 06/06/2015
> 20:00
3 SEATS AVAILABLE

From the 1st to the 6th of June, Table Ronde is pleased to welcome the Chef Dieuveil Malonga for one amazing week about Africa. 

Congo, Germany, France are the country where the Chef found his inspiration. 
Backed by his experience in great starred restaurants in Germany and France, such as La Vie***, l’Aqua*** and the Intercontinental Hotel gastronomic restaurant, Dieuveil Malonga learned how to combine quality product and a great technique. 

From his roots and his influences, he creates an african and european gastronomic cuisine and invites his guests to discover his universe throw an « afro fusion » menu in 5 dishes...

From the 1st to the 6th of June, Table Ronde is pleased to welcome the Chef Dieuveil Malonga for one amazing week about Africa.

Congo, Germany, France are the country where the Chef found his inspiration.
Backed by his experience in great starred restaurants in Germany and France, such as La Vie***, l’Aqua*** and the Intercontinental Hotel gastronomic restaurant, Dieuveil Malonga learned how to combine quality product and a great technique.

From his roots and his influences, he creates an african and european gastronomic cuisine and invites his guests to discover his universe throw an « afro fusion » menu in 5 dishes :

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

(...read more)
Spin Bottle at Table Ronde - Paris PopUp
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Spin Bottle at Table Ronde

Paris PopUp

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

Denny Imbroisi

PARIS COCKTAIL WEEK IN TABLE RONDE -
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PARIS COCKTAIL WEEK IN TABLE RONDE

RINO IS BACK ! - Giovanni Passerini
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RINO IS BACK !

Giovanni Passerini

GLOSS & HUNT - Amandine Chaignot
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GLOSS & HUNT

Amandine Chaignot

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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