Mimosa, Jean-François Piège’s restaurant at the Hôtel de la Marine opens

Now we have revealed the magnificent indoors of the superb Hôtel de la Marine, let us tell you more about another aspect of this gigantic venue that underwent a makeover: food. After the opening of the Café Lapérouse café, the Hôtel de la Marine opens a gourmet restaurant managed by the incredible chef Jean-François Piège!

In this place of History built in the 18^th century by Ange-Jacques Gabriel to house the Garde-Meuble of the throne and that housed the Ministry of the Navy for a very long time, between the golden columns, or on the big and sunny terrace, go and discover this brand-new restaurant called Mimosa. Under the aegis of Moma Group, this new table called Mimosa has one specific ambition: taking the Riviera spirit to the very heart of Paris inspired by Capri, the 60’s, Nice and the South, bathed in sun.

And we must say we have a winner. The décor - put up by architect Dorothée Delahaye - wonderfully highlights the big volumes of the historic place by bringing the charm of the famous boats. We love the hull bar, the big paddles working as chandeliers, the wonderful woodworks, the old-looking mirrors and the ceiling reminding us of an inverted hull. On site, with the big main tree, plants and dried flowers here and there, one feels like on a vacation.

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“At Mimosa, there will be the food I like to eat, the one that makes the sun and the joie de vivre pop with every bite, like a never-ending summer”, chef Jean-François Piège has stated already. In the Hôtel de la Marine, Mimosa will play with three ideas: nature, pleasure, and sun. according to PIège, “Mimosa is an ode to France, its exceptional produces, its heritage, and its identity”.

For this 5th restaurant in Paris, Jean-François Piège shines a light on Mimosa of course, as well as grilled food and wood-fired baked goods. Therefore, one discovers the "oeuf mimosa" or deviled eggs in all shapes and sizes. Bottarga style, taramasalata style or inspired by cocktail lobster, with salmon and horseradish or caviar, the choice is yours.

Starters are seen as big hors d'oeuvres to share. Vegetable fritters, Mediterranean seabream gravelax, avocado-shrimp but deviled style or Mediterranean bluefin tuna with horseradish and cilantro and smoked vinegar, beautifully plated with flowers of radishes are to be expected.

Moving on to main courses, go for the grilled rock squid served with chickpeas and cilantro and the blue Breton lobster served with aioli sauce and fries. But meat lovers can also enjoy the braised Prime Angus side, the lamb's shoulder with eggplants or the prime rib of beef of Salers beef or Prime Angus.

To beautifully wrap your meal up, surprise pineapple, pudding-inspired pannetone, caramel chou-chou fritters with vanilla ice cream or iced chocolate sorbet with crunch and bitter orange coulis are available on the menu.

In other words, how about setting sail with Mimosa at the Hôtel de la Marine?