ONYX, a new gourmet restaurant with a 4-metre-high Onyx wall

In the department store district and just a few steps from the Galerie Lafayette, the brand-new restaurant from the family-owned Marki & CO group has just opened.

Decoration down to the last detail

Following the success of Le Shiro Paris 6ème, Le Sphère Paris 8ème and Le Passionné Paris 9ème, ONYX becomes the group's new gastronomic flagship.

ONYX's two levels offer a beautiful, light-filled space in which to recharge your batteries, away from the hustle and bustle of Boulevard Haussmann, for lunch or tea time.

At night, a play of lights and a subdued ambience create the perfect setting for intimate dinners. The 4-metre backlit onyx marble wall and stylish staircase give a unique cachet to this magnetic venue.

Star chef Nassim KOUTA

The ONYX chef is driven by passion. After nurturing the ambition of becoming a lawyer in his teens, it was during an internship in the kitchens of one of his region's grand châteaux that things clicked: the dream of words became the dream of hands and gastronomy.

He began his career in his home town of Angers, working for Michelin-starred chef Pascal Favre d'Anne.

Nassim KOUTA has completed a remarkable gastronomic career alongside several Michelin-starred chefs, including Alain Ducasse (Plaza Athénée), Akrame Benallal, Romain Meder, Emmanuel Pilon (now three-starred chef at the Louis XV in Monaco), then chef at a 5-star estate in southern Corsica, before returning to Paris to work in a Michelin-starred restaurant on avenue Montaigne.

Creativity and aesthetics

The ONYX menu presents its dishes through the main product that the chef has decided to highlight in his recipe.

For this opening menu we have "La Truite" with marinated papaya, smoked sabayon and mirabelle plum condiment.

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As an appetizer, "Le Veau " is a tartare with beet condiment, crispy raspberry, mature Comté cheese and quail eggs. " La Seiche " with smoked eel, caviar lemon and burnt lemon condiment is a fresh, dapper summer starter.

For the main course, it's impossible to miss the excellent Filet de Boeuf Cacao, parsley compression, petit épeautre, beurre noisette emulsion, jus réduit. Other iconic dishes on this summer's menu include Roast Octopus, coffee emulsion, pimento del piquillo condiment, toasted brioche and peanut, or Crispy Golden Calf's Sweetbread, clove emulsion, Spritz-style condiment, reduced jus.

Alex ROCHEL's beautiful (and good!) desserts

The pastry chef has left his apron to his second in command at the Sphère restaurant, to come and treat you to his top-of-the-range pastries at ONYX. It's worth noting that the restaurant is also open for Tea Time, a real treat for this enthusiast with a love of real patisserie and gourmet food.

Alex ROCHEL proposes his 1000 Feuilles Signature with inverted puff pastry, intense toasted vanilla cream and Tonka bean caramel. Let yourself be tempted by the Charlotte Revisitée, with its Savoy cookie base, tagetes ganache and fresh strawberries/confit/acid juice, a must for hot summer days.

Fans of cocoa will be delighted with the Peanut/Bailey's Chocolate Tart on a base of cocoa shortbread, namelaka dulcey/Bailey's, Guanaja cream, nougatine de grué, very gourmand!

At lunchtime, you can indulge at ONYX with the starter/main course or main course/dessert lunch menu for €35, while in the evening you can opt for the 5-step carte blanche menu (amuse bouche, 2 starters, 2 main courses, dessert) for €89.

With a fine kitchen brigade eager to help you discover the pleasures of their fine cuisine, and an enthusiastic front-of-house team, ONYX is sure to be your culinary discovery of the summer!