Chef Bastien Djait opens Maison Brut, his first bistronomic restaurant committed to an eco-responsible and local approach.
“Brut, like a perfectly sourced, beautifully raised, cultivated product. Brut, like a sincere and uncompromising approach. Brut, like a house designed to celebrate, through the know-how of a chef, the work of the producers.” It is with these words that we hear for the first time about the opening of Maison Brut, the bistronomic restaurant of the chef Bastien Djaitand our curiosity is piqued.
Having worked in numerous starred establishments including the Plaza Athénée where he was for a time sous chef, the chef is embarking on a new adventure with the opening of his first restaurant in his name. With the desire to open an eco-responsible place that places nature et crafts at the heart of his creations.
And the establishment specifies that in the kitchen as in the dining room, all raw materials come from mainland France in order to claim a more ecological and more local cuisine. So don’t expect to find coffee, chocolate or even vanilla there…
Unless future climate changes allow the planting of such products on French territory in the years to come. In the meantime and in replacement, substitutes grown in France will make you discover new sensations.
Between Breton inspirations – his favorite terroir – but also Japanese, the chef signs a bistronomic menu – not to say gastronomic – which can be discovered through several formulas including one Tree menu offered, from Tuesday to Saturday evening, at €95 for 8 sequences, and which allows you to make a wide owner’s tower.
Through daring chordsof the sharp condiments and perfectly stunning chiseled dressingsthe chef Bastien Djait signs one of the most interesting addresses of this culinary season. Certainly, one of our most beautiful discoveries of the year which could, without problem, be rewarded with a star next year. The rest in images, in order to pay tribute to the talent of this chef-artist to follow very closely.
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Butternut squash, vegetarian pepper, agastache
Green lentils, sweet onion
Carrot, morel, yellow wine
Cod, fish, marine vegetables
Mackerel, antique, XO sauce
Veal, lactose, hay
Pear, sorrel, sumac
Hazelnut, wine sauce, Arlette
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This test was carried out as part of a professional invitation. If your experience differs from ours, please let us know in the comments.
