Sapid, Alain Ducasse's naturality-based restaurant in Paris is open

Alain Ducasse never stops! As a matter of fact, interviewed by Sortiraparis.com, the famous starred chef has just opened an ice-cream parlor and has revealed his upcoming projects in Paris, including Sapid, a restaurant based on eating well, for a soft price, and focusing on complying with nature, that opened this past September 6.

On one hand, chef Ducasse has told us during a live interview by Sortiraparis aired live on Tiktok, a restaurant focusing on "naturality" called Sapid will soon open in rue de Paradis in Paris 10th arrondissement. For the record, naturality” is the concept created by Ducasse first in Le Meurice palace kitchen, then used for a healthy but oh-so indulging delivery offering called Naturaliste. The chef describes this concept as follows: "Naturality is preparing good food for people's health and good for the planet".

"At 54 rue de Paradis, we are to open a refectory and common tables, all in second-hand use", he specifies. "It will be rather cheap, it is a refectory-restaurant where one can eat for between €20 and €30, drink included". And on the plate, the chef announces that "95% of what you will eat will be vegetables and cereals, a bit of animal proteins from the sea, sustainably-fished dishes, and seasoning, so, there will be only 5% of animal protein. All this to be cautious for consumers' health and cautious for the planet, cautious for your budget, cautious for a delicious place in second-hand use".

• To be read
• Ducasse sur Seine, Alain Ducasse's gourmet restaurant boat
• Naturaliste: Alain Ducasse’s plant-based and natural cuisine on delivery and takeaway
• Tips for the week of November 18 to 24, 2024 in Paris: free or inexpensive outings

At Sapid, female chef Marvic Medina intends to cook healthy food in direct relationship with the produces and aiming at connecting humans to nature. Sapid menu, 95% based on vegetables and cereals, offer sharp cooking based on fresh produces, and original flavors on a daily basis. According to Ducasse, aiming at a tight bill, but focusing on healthy, worked-up food with a low impact on the environement is a genuine challenge.

At Sapid, the committed position is all about providing patrons with quality, healthy, and filling produces for a small rate. And to cut the bill, it is out of the question to lower the quality of the raw materials. The incredible Alain Ducasse has then decided to tackler service to cut costs. And at Sapid, one eats without fuss and you even have to clear your tray at the end of your meal.

The plain and sober green façade with vegetable crates in the window and the soft pink hues of the indoor décor, as well as the restaurant's wonderful volume immediately catch passersby's eyes. Once in (and after showing your health pass), head to the terminals to place your order.

On the menu, mostly vegetables and cereals, cooked on site. You can even see the chefs go upstairs to grab supplies in the window in the fruits and vegetables, also available in self-service. The menu serves a selection of 4 starters, 4 main courses and 4 desserts, each very mouthwatering.

For the opening, for instance, you have as a starter some burrata, marinated cucumber, green figs: burrata is made in Paris with marinated cucumbers, mustard seeds soaked in burnt cucumber juice, pickled green fig and fig tree leaf, as well as roaster eggplants, moutabal, walnuts and basil: based on roasted then fried eggplant, served with moutabal, plant-based leche, basil and roasted walnuts.

Moving on to mains, fall for the chickpeas stewed in sweet spices, rasta, soft-boiled egg: chickpeas are cooked with sweet spices and fresh condiment based on yogurt, soft-boiled egg, and mint salad, onions and peanuts; or the fresh quinoa, summer vegetables, paprika bell-peppers: some quinoa salad with roasted vegetables and bell pepper, smoked paprika and fried quinoa.

Last but not least, finishing with desserts, enjoy the Nectavignes marinated with ewe's milk 'breuil', jelly verbena wine: nectavignes marinated in verbena wine, served with apricot compote, cream cheese and verbena wine jelly, or the Chocolate mousse, cocoa nibs: a light 75% chocolate mousse with diced Chambelland's pain au chocolat.

Once you have ordered everything, go to the table of your choice and wait until your name is called to get your meal-tray. Cutlery and napkins are placed in buckets on tables and you can get water at the back of the room. To finish this delicious meal, a coffee machine is also available to help yourself. Last but not least, do not forget to clear your tray before leaving.

Furthermore, Alain Ducasse also made the most of his interview with Sortiraparis to reveal he was to open a cookie factory in a couple of months, probably close to his other stores by Bastille. Calling all cookie and shortbread fans! "I will certainly become a cookie-maker. [...] I want to make the best cookies in the world", he claimed.