La Bréguet House (from November 28 to December 2, 2023) presents a 6-handed menu with the chefs of Deux (from December 5 to 9) for a meeting of the terroirs.
From Savoy to the Mediterranean via Béarn, the restaurant of the Maison Bréguet, a five-star hotel in eastern Paris, and the bistro of the chefs of Deux, with its diverse regional cuisine, are joining forces for a temporary culinary collaboration.
Here's how to triple your creativity in the kitchen! As the holidays approach, Suha Ozkan, Head Chef at Maison Bréguet, meets with Tiphaine Mollard and Romain Casas, Chefs at Chez Deux restaurant, for two weeks of exclusive six-person dinners, showcasing their respective terroirs and origins.
The restaurant of the five-star hotel in eastern Paris, Maison Bréguet, which is committed to sustainable hospitality and obtained the Green Key Label (the first international label for sustainable tourism) in December 2022, is co-signing a temporary menu based on local products with the local gastronomic address in the 11th arrondissement, Chez Deux, and where the origins of each of the chefs come together with harmony and delicacy.
Chef Suha Ozkan enjoys sharing his kitchens and working with four (or more!) hands. He always keeps the promise of concocting delicious dishes with Turkish accents, with recipes that combine the flavors of his Mediterranean origins and his traditional French technique. Passionate about quality products and French terroir, it was only natural that the Chef approached the chefs of Restaurant Chez Deux for this new temporary menu.
Chef Suha Ozkan enthuses: “ The magic of cuisine often arises from the collaboration of passionate and creative minds. Together, we offer cuisine that reflects our rich terroirs and diverse cultures. This richness is achieved by combining tradition and innovation. This collaboration redefines culinary excellence and offers an unprecedented gastronomic experience. »
Tiphaine Mollard and Romain Casas, friends for three years, opened the restaurant Deux in the 11th arrondissement of Paris in 2021. One from Savoie, the other from Béarn with Spanish and Pied-Noir origins, the two friends pool their strengths and their respective terroirs to offer gourmet cuisine with authentic flavors, which gives an important place to French products.
After various experiences abroad, the Chefs have created a menu composed of fresh seasonal products, carefully selected directly from small, trusted French producers.
The two Chefs, Tiphaine Mollard and Romain Casas, express their enthusiasm for this first six-handed experience: “ The addition of this new terroir and culture brought by Chef Suha Ozkan enhances our approach at Deux to combining our own regional cuisines. We are delighted with this wonderful complementarity and our creative exchanges that have allowed us to develop this menu with six hands."
For two weeks, the three Chefs are joining forces to offer a menu combining their origins with high-quality products: first at Maison Bréguet, from Tuesday, November 28 to Saturday, December 2, then at Chez Deux, from Tuesday, December 5 to Saturday, December 9.
The menu combines Basque-inspired tapas with Turkish mezze, with 4 starters including the Cibörek made with lamb, feta cheese and sweet Urfa peppers (small Turkish turnovers), or a Raclette Croqueta with truffles and mushrooms (Deux's signature recipe, a variation of croquetas based on seasonal produce).
For main courses, the trio offers 3 gourmet recipes including scallops in a pistachio crust, Jerusalem artichokes, fresh Brussels sprouts, Savoyard saffron bard emulsion or a roasted butternut squash Bayardi accompanied by a Beaufort cream and mushroom duo, and vegetable pickles.
The indulgence continues until the end of the meal, where the hardest part is choosing between the chocolate-caramel tart with chestnut cream, crispy kadayif, caramel ice cream with fleur de sel or the refreshing baba with Génépi, spicy mascarpone cream, citrus slices.
Useful information
The pop-up menu is priced at €70 per person, including an assortment of tapas and mezze, a main course, and a dessert. The food and spirits pairing is priced at €30 per person, including a cocktail and two glasses of wine.
At the Maison Bréguet restaurant, 8 rue Bréguet 75011 Paris. The 6-hand menu is served from Tuesday, November 28 to Saturday, December 2. Reservations can be made on the Maison Bréguet website at 01 43 38 04 31 or by email at restaurant@maisonbreguet.com
At Deux Restaurant, 58 Rue de la Fontaine au Roi 75011 Paris. The six-handed menu is served from Tuesday, December 6th to Saturday, December 5th. Reservations can be made on the Deux Restaurant website or by calling 9 09 74 97 47.
About Maison Bréguet
Brice Errera and Samuel Gelrubin imagined the five-star Maison Bréguet as a truly warm and welcoming home. It has become a veritable institution in the 11th arrondissement of Paris. The hotel's 50 rooms and suites, with a "little house" at its heart, designed by Juan Alvarez, offer an experience of elegance and understated luxury. Charlotte Balme and Aude Walker provide each guest, whether traveling or from the neighborhood, with a selection of objects and literature to complete their stay. Chef Suha Ozkan heads the kitchen and presents a creative Mediterranean menu under the glass roof or on the verdant terrace. Wine lovers can gather in the intimate Wine Room, which opens onto the patio. For those seeking relaxation, the Maison features a swimming pool, sauna, hammam, and gym. A truly Parisian place to live.
About Two
Around a table with two voices, those of Tiphaine Mollard and Romain Casas, both in their thirties, blend their Savoyard and Béarnaise roots. A gourmet and generous cuisine in the heart of a Parisian bistro, featuring the best of their respective terroirs. This table exemplifies the art of hosting, since the chefs are both at the table and in the kitchen.
Ema Lynnx
