Raw Saint-Germain restaurant by Marie and William Pradeleix

Perhaps you've never heard of raw food? And yet, this raw food philosophy seems to be winning over more and more gourmets. Originating in California, raw food began to emerge in France a few years ago, and the Raw restaurant, which opened in the Marais district in 2016, is setting an example in the capital.

Behind this address are Marie and William Pradeleix. Originally from the Basque coast, the couple quickly multiplied their experiences, particularly abroad: in London withAntonin Bonnet, at Le Mortons, then later alongsideHélène Darroze, at theConnaught Hotel. A turning point in the couple's lives came with the discovery of raw food cuisine in BoraBora, while William worked alongside Jean-Georges Vongerichten at theHôtel St-Regis. Their experience in California comes full circle with the discovery of raw food.

Since the end of December 2018, Marie and William Pradeleix have been at the helm of a new place: Raw Saint-Germain, where raw and minimally cooked products are the stars. In terms of decor, the atmosphere is minimalist and bright, offering a beautiful, cosy environment in which to discover the concept.

And let's face it, our taste buds were truly seduced and won over by the dishes, which are not only tasty but also highly aesthetic and creative. Based on a sharing approach, we were invited to order two plates and a side dish per person.

Pintxos

But the tasting begins with Basque pintxos, created especially for this new address. Only available in the evening, these little tapas are displayed in a refrigerated showcase. The idea? Customers take a tray and serve themselves directly from the counter. With recipes that change regularly, that evening we were treated to Iberian cured ham, a delicious crab mousseline or melting slices of tuna and avocado. The best part? The homemade sangria, ideal as an aperitif.

What's next? A short but tempting menu with the Asian influences so dear to the Chef: veal tataki with edamame, sesame condiment and granny apple; sea bream sashimi with mango pickles, flying fish roe and white truffle and chive vinaigrette; and yellowfin tuna tartare cooked Tahitian style, with cucumber, bell bell pepper, coconut milk and lime.

Smoked eel, beet, pickled blackberries, black sesame emulsion

For our part, we let ourselves be tempted by one of our best-sellers that is truly worth the detour:smoked eel accompanied by beet, pickled blackberries and an extraordinary black sesame emulsion. A real favorite for this perfect marriage of flavors, sublimated by an elegant presentation.

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Scallops, ponzy chili vinaigrette, sakura, Brussels sprouts, coriander condiment

The scallops were also a great success, with a ponzu chili, sakura, Brussels sprout and coriander condiment vinaigrette.

Raw Saint-Germain offers three side dishes: crunchy green beans with lime cream or crunchy fennel with granny smith apples. We opt for the third: kale with button mushrooms and a peanut condiment.

Kale, button mushrooms, peanut condiment

Finally, how can you leave without tasting one of the desserts? Mission impossible, such are the tempting proposals. So we found ourselves sharing an incredible tiramisu mousse topped with peanuts. Light and gourmet at the same time, our taste buds are begging for more! On the other hand, we love the Tout Choco Sésame with three different layers of chocolate and a delicious black sesame ice cream.

Tiramsu peanut mousse

Tout Choco Sésame

And to accompany these dishes, put your trust in Marie Pradeleix, who has selected several fine vintages with a particular focus on organic and biodynamic wines.

Mission accomplished for Raw Saint-Germain! Our first experience with raw food was a great success. Healthy, light and creative, this cuisine seduced us with its gourmet proposals and impeccable combinations of raw ingredients, marinades and perfectly mastered seasonings.

For those in a hurry, Raw Marais opened a Raw-to-go at the beginning of December (56 rue de Turenne, 75003 Paris). Nestled just opposite the very first restaurant, this first take-away address is open Monday to Friday, 9:30 a.m. to 4 p.m.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.