The talented chef Youssef Marzouk comes out of the shadows and finally lets his talent flourish at home! At this first table with an intriguing name, planted in the Maraisit offers the generosity and panache of a French cuisine spiced up with the spice of Tunisian flavors. A revelation.
A kitchen scientist!
Aldehydethis word which sounds like a first name, actually designates a molecule contained in several plants and flowers (see: cumin, orange blossom). If Youssef Marzouk chose him as the surname for his restaurant, because before sharpening his knives, he graduated top of his class in chemistry! This son of restaurateurs, caught up in his passion for cooking, studied alongside prestigious chefs, joined Nicolas Sale au Ritzgo to Tomy Gousset at the restaurant Tomy and Cojoins the brigade of All of Paris au White Horse… In 2024, he takes off and realizes his lifelong desire by opening the doors of his first restaurant in a charming rue du Marais, on the Seine side.
A bistro look
All in simplicity but complicit in the details of the origins Tunisian from the chef (we captured the little lucky blue fish!), the room, infused with a sea green hue, features elegant wooden furniture, chairs upholstered in beige fabric and reveals a wide open kitchen as well as a counter lined in its facade with multiple jars mentioning on their labels vinegars, oils and fermentations made on site. The trump card? The smiles and kindness that wander everywhere at home Aldehyde. There is an art of welcoming here, warm and sincere.
Galvanizing compositions
Poetic, precise, creative, the cuisine of Youssef Marzouk sends out unique plates of flavors, nourished by its roots, travels and childhood memories. To get in the mood, the chef preludes semolina bread and olive oil from Tunisia : and the Mediterranean sit down at the table! Two canapes open the ball, one with mushrooms, the other with tomatoes, enhanced by a glass of tomato water infused with orange blossom and basil. To follow, delicate ravioli of XS size duck, beautiful as jewels, which the chef waters before our eyes and floats on the plate thanks to a land-sea broth with Asian influences.
The fish of the day announces a pollack. Candied in lemon oil, it arrives on the plate accompanied by a variation of turnip which multiplies the textures: in puree, in the form of spiced tatin and in pickles on top.
At the time of dessertwe go back in time and dive into the chef's family memories with this After Eightobsession of his grandfather who sent himself whole boxes! Youssef Marzouk revisits it with smoked dark chocolate worked in three ways that a hint of marigold shakes up with a herbaceous note: total success!
Aldéhyde offers a lunch menu for €35 and €45, the best option to discover this solar cuisine. In the evening, let yourself be carried away by a menu in five or seven stages (95 € and 120 €) which establishes the taste and makes you savor its already star Lamb in Two Ways which is definitely worth the detour.
Aldehyde5 rue du Pont Louis Philippe, Paris 4th. 09 73 89 43 24. Open Wednesday to Saturday from 12 p.m. to 3 p.m. then from 7:30 p.m. to 11 p.m. and Tuesday from 7:30 p.m. to 11 p.m.
© Ilya Kagan
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