Maison Brut, chef Bastien Djait's bistronomic and 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.

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 coffee, chocolate or vanilla... Unless climate change allows such products to be planted in France in the years to come. Instead, French-grown substitutes will introduce you to new sensations.

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The chef's bistronomic menu is inspired by both his native Brittany and Japan, and we can't wait to discover it!

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