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.
MENU
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
•
MENU
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
MENU
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
MENU
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
MENU
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 ...
MENU
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