Maison Brut, chef Bastien Djait's resolutely gastronomic locavore showcase

"Brut, like a perfectly sourced, beautifully bred, cultivated product. Brut, like a sincere and uncompromising approach. Brut, as a house designed to celebrate, through the expertise of a chef, the work of producers." It was with these words that we first heard about the opening of Maison Brut, chef Bastien Djait's bistronomic restaurant , and our curiosity was piqued.

* * *

Mysterious New Year's Eve menu 2025 at Maison Brut
150€/person, with a glass of champagne

Topinambour

Champagne

Grape Carrot

Morels

Vin Jaune Bar

Caviar

Beef Hure

Grand Veneur

Black Truffle Mont d'or

Black Truffle

Clavelin Agrumes de Bompas "Damien Blasco" +€15

* * *

Having worked in a number of Michelin-starred establishments, including the Plaza Athénée, where he was sous-chef de cuisine for a time, the chef is embarking on a new adventure with the opening of his first restaurant under his own name. His aim is to open an eco-responsible place that places nature and craftsmanship at the heart of his creations.

And the establishment goes on to point out that in both the kitchen and the dining room, all raw materials are sourced from mainland France, in order to promote a more ecological and local cuisine. So don't expect to find any coffee, chocolate or vanilla...

Unless, of course, climate change allows such products to be planted in France in the years to come. In the meantime, French-grown substitutes will give you new sensations.

Between Breton - his preferred region - and Japanese inspirations, the chef has created a bistronomic - not to say gastronomic - menu that can be discovered through several formulas, including an Arborescence menu offered from Tuesday to Saturday evenings at €95 for 8 sequences, which allows a broad tour of the owner's premises.

With his daring pairings, cutting-edge condiments and chiselled dressings, chef Bastien Djait has created one of the most interesting addresses of the new culinary season. Certainly one of our finest discoveries of the year, and one that could easily be awardeda star next year. The following images pay homage to the talent of this chef-artist, who we'll be keeping a close eye on.

* * *