Maison Plisson Celebrates 1st Birthday with a Culinary Extravaganza

Maison Plisson Celebrates 1st Birthday with a Culinary Extravaganza
“My concept is to bring together the best French food artisans and producers under one roof,” Delphine Plisson told Bonjour Paris when she launched her achingly stylish organic food emporium on Boulevard Beaumarchais one year ago. “I was inspired by Dean & Deluca when I was a student in New York,” says Mme Plisson who formerly worked with Claudie Pierlot, the ready-to-wear brand. And Plisson does not think small; to celebrate the first anniversary of Maison Plisson she has called upon 14 celebrity chefs to transform the artisan products found on the bountiful shelves of her belle Maison into delicious dishes. Check it out from May 1-31, 2016. Here’s a menu that’s never been seen before in the history of gastronomy! (Prices as follows: starters 17-25€, mains 15-25€, desserts 10€.) To tempt your palate, here are the starters. Eric Frechon, the Michelin three-star chef from Le Bristol, came up with Cold mint and pea soup, velouté of white asparagus. There’s also Vitello Tonnato by Alix Lacloche. L’épatante salade de pommes de terre by Pierre Sang (Restaurant Pierre Sang Oberkampf and on Gambey). A variation on a theme of the traditional “radis/beurre” with tonka beans by Stephanie Le Quellec, the Michelin-starred La Scène restaurant at Hôtel Prince des Galles.  Julien Dumas (from the Michelin starred Lucas Carton) suggests Green asparagus velouté with mozzarella. The mains are just as exciting. Mathieu Pacaud (chef of the restaurants Hexagone * and Et Histoires**) has cooked up a signature Soft poached egg with sabayon sauce, watercress and spring vegetables. Emmanuel Renaut (Les Flocons de Sel ***) has designed a potato, baked in hay, with broad whitefish from Lac Léman. Bruno Doucet (La Régalade) has prepared a Polpette of lamb and beef with  tiny spring vegetables. Giovanni Passerini (Il Pastificio) designed Tripes à la Romaine. Armand Arnal (La Chassagnette,* Arles) has created a vegetarian option of Organic red Camargue rice Thai style with spring vegetables and tofu.   Last but not least, the mouthwatering desserts. Cyril Lignac, the famed TV personality and top chef, designed a Baba au Rhum. Benoit Castel (Pâtisserie Liberté) has created Strawberry Eton Mess with rhubarbe and meringue. Christophe Adam, the king of éclairs, presents a Caramel one, made with salted butter. And from Christophe Felder, there’s a Casse Noisette hazlenut dessert. You can also try the Maison Plisson classics including Tomato Gaspacho, Tartines, bacon & Beaufort quiche/tart, Caesar Salad, and Riz au Lait (rice pudding) with caramelised dry fruits. Or just stop by for coffee; it’s by Hippolyte Courty at L’Arbre à Café. Maison Plisson is open every day of the week! And there’s a terrace! In addition to the restaurant, Maison Plisson has its own herb gardener, butcher, cheesemonger, comprehensive wine cellar and 3000 referenced products, all sourced and tested by Delphine Plisson (80% French – Anjou quinoa anyone?). As a bonus, you can meet the producers and do tastings. Maison Plisson delivers for a small charge (free if you’re expecting a baby) and they’ll even peel and prep your vegetables! Every quartier needs a place like this, n’est–ce pas? Tout est bon à La Maison Plisson! 93 Boulevard Beaumarchais, 3rd arrondissement. Average spend 20-45€ for meals. Open seven days a week, and open in the month of August. No telephone, no reservations. Get the App. Check out their photos on Instagram.

Lead photo credit : Delphine Plisson. Courtesy of Maison Plisson/ © Richard Schroeder

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Born in Hampton, Middlesex, UK, Margaret Kemp is a lifestyle journalist, based between London, Paris and the world. Intensive cookery courses at The Cordon Bleu, London, a wedding gift from a very astute ex-husband, gave her the base that would take her travelling (leaving the astute one behind) in search of rare food and wine experiences, such as the vineyards of Thailand, 'gator hunting in South Florida, learning to make eye-watering spicy food in Kerala;pasta making in a tiny Tuscany trattoria. She has contributed to The Guardian, The Financial Times Weekend and FT. How To Spend, The Spectator, Condé Nast Traveller, Food & Travel, and Luxos Magazine. She also advises as consultant to luxury hotels and restaurants. Over the years, Kemp has amassed a faithful following on BonjourParis. If she were a dish she'd be Alain Passard's Millefeuille “Caprice d'Enfant”, as a painting: Manet’s Dejeuner sur l’herbe !