Plat/form, cultural & festive terrace with Alexandre Marchon's restaurant on the banks of the Seine

Mind the Gap! As the fine weather returns to the capital, good ideas are springing up all over Paris. Starting this spring, a new ephemeral living space is opening on the banks of the Seine, at the foot of the BNF in Paris's 13th arrondissement. Plat/Form has arrived on the banks of the famous Parisian river to offer us a 500m2 space dedicated to gourmet delights, art and festivities.

On the menu of this promising spot, we return to a gourmet universe imagined by Alexandre Marchon, ex Top Chef candidate, who signs here a vegetal menu which should be elaborated from sourced seasonal products, which will be able to be accompanied by cocktails or wines through a proposal honoring committed winegrowers, the whole in an atmosphere which wants to be "modern, convivial and elegant".

Several dining areas await us here: on the one hand, a snack menu and a shellfish bar for seafood lovers, with great value for money; on the other, a pizzeria combined with the cuisine of the bistronomic restaurant. The latter gives us the opportunity to enjoy high-flying dishes from the quays of the Seine in a chill atmosphere.

The appetizer menu offers flavors for every taste, with a twist by Alexandre Marchon. Crunchy green asparagus with a wild garlic sabayon and kalamansi gel to enhance the flavor of these seasonal vegetables is an ode to naturalness, while the credo of line-caught peach with pondu, dill oil and kumquat, sweetened with coconut milk, is sure to please lovers of spicy flavors.

Alexandre Marchon also revisits a classic brasserie dish, tartare. Here, it's not like elsewhere: it's a tartare of veal and smoked eel, flavored with chervil, parmesan and mustard seeds. Lots of freshness, lots of gourmandise, a pleasant surprise for the taste buds.

These three starters for two could have sufficed for our tasting, but our curiosity led us, on the chef's recommendation, to try the Angus beef Chuck Flap, a very marbled and melting meat served here with its jus, white asparagus, an onion & anchovy condiment (yes, Alexandre doesn't hesitate to take us between land and sea), as well as mustard seeds. A dish that will delight meat lovers everywhere!

As an aside, children are not to be outdone, as a menu is available for €12. They can choose between a Regina pizza or a filet of French poultry with fries and homemade ketchup, while for dessert they can choose a scoop of ice cream.

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Alexandre also invites us to return to the classics by revisiting the trou normand, a culinary tradition that consists of a sort of frosted digestif: a scoop of ice cream drizzled with calvados. But here, we're not being taken to Normandy. You can choose between the trou mexicain (ice cream with herbs and mezcal) or the trou marseillais (ice cream with fennel and pastis). Be careful, it's quite strong!

The crofiterole is a cross between a croissant and a profiterole, divided into two Rolls between which is a generous dose of vanilla ice cream, drizzled with chocolate and scented with Tonka bean. Sweet tooths eager to discover a dessert that's both innovative and regressive are well served. On the other hand, if your eyes are bigger than your stomach, we advise you to share!

Art also invites itself to Plat/Form with "original artistic experiences". Creations by some of the biggest names in street-art will be on display, including a monumental work by American artist Hot Tea. Plat/Form will also feature "eclectic and musical" events, as well as family-friendly activities such as a mini club and reading workshops.

Half-restaurant, half-art gallery, Plat/Form is a concept that promises to liven up spring-summer in Paris with its waterfront spot. And throughout the season, you'll find a fine program of cultural and gourmet events. On the one hand, there are numerous musical and artistic events to be found here. In addition, chef Alexandre Marchon presents his gastronomic bringues:

The Bringues Gastronomiques program by Alexandre Marchon