ACCENTS table bourse
Fine dining restaurant · Vivienne ·
Inventive global tasting menus, creative desserts, personal service
Inventive global tasting menus, creative desserts, personal service
"An accent tells us where someone is from; it tells us about their country, their region and their history. It is this idea of openness and discovery that I want to champion, a cuisine made up of encounters and exchanges," says Ayumi Sugiyama, the Japanese owner and head pastry chef of this contemporary Scandinavian-style restaurant. Chef Romain Mahi's dishes are a combination of classic fare with more daring creations and subtle experiments with roasted aromas and smoky flavours: Arctic char baked in the oven, celery and cauliflower cooked in a clementine jus, caraway seeds and orange peel marmalade with roasted spices. From start to finish, we see balance and precision... right through to the light, well-crafted sweet creations. Warm and vibrant service." - Michelin Inspector
"Ayumi Sugiyama wears double hats as both the manager and pastry chef of Accents Table Bourse in Paris. Her dessert creations include white chocolate and clementine cream with mont blanc and kumquat, and meringue with lychee, pomelo and yuzu." - Kenneth Goh
"In Paris, the manager–pastry-chef tandem shapes a menu that balances classic and cutting‑edge ideas, with desserts like white chocolate and clementine cream with mont blanc and kumquat, and a meringue pairing lychee, pomelo and yuzu. "This pleasant place, which is close to the Paris Bourse and run by a Japanese pastry chef, combines classic recipes and more cutting-edge creations. The flavours are pleasant, the preparations are precise, and the lièvre à la royale (hare) is excellent. A delicious white chocolate cream flavoured with green tea is the icing on the cake of this impeccable experience. Very friendly, professional service." - Kenneth Goh
"Opened in 2016 near the Paris Opera after Ayumi Sugiyama worked her way up in pastry shops and restaurant kitchens, this collaboration with a chef and a sommelier showcases French-style pastry finesse through creations like a cardamom-scented white chocolate and chestnut mont-blanc with kumquat and a candied kumquat with yogurt, white chocolate cream and lemon sorbet." - Stephanie Curtis
"In Paris, this address offers collaborative cuisine created by the duo of Ayuni Sugiyama and Romain Mahi." - The MICHELIN Guide
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