Mallory Gabsi

In Paris, Belgian Chef Mallory Gabsi Is Redefining Modern Cuisine

"Tucked behind the Arc de Triomphe at the top end of the Champs-Élysées, I meet him in a jewel-box restaurant in Paris’ 17th arrondissement — just a few tables, an open kitchen and a space that feels both elegant and intimate. His philosophy of controlled chaos — emotion and instinct guided by structure — is evident in every dish: puff pastry amuse-bouches that demand careful precision (he cheekily calls them “Pâte à airbag — like little cushions you want to rest your head on”) and amuse-bouches he describes as “little pillows of comfort.” Spontaneous, imaginative and unfiltered, his cooking plays with contrast and whimsy: a delicate eel dish has become his signature and even a traditional Belgian eel in green sauce has appeared in seven different iterations on his menu. After stints in MICHELIN-starred kitchens like Sea Grill and Hertog Jan and a breakthrough as a finalist on Top Chefin 2020, his eponymous restaurant earned a MICHELIN Star and the Young Chef Award, and you get the sense he’s a master of reinvention who’s only just getting started." - Georges Rouzeau

"A semi-finalist in French TV's Top Chef in 2020, Belgian chef Mallory Gabsi loves to cook. He communicates his enthusiasm through a varied and deftly crafted score that astutely balances acidic and bitter notes, courtesy of Iranian dried lime or sorbus berries in particular. This refreshing wind of culinary audacity contrasts with the establishment’s plush, muted interior that is reminiscent of a luxurious ocean liner of yesteryear thanks to pale varnished marquetry, wool-upholstered seating and Art deco wall lamps… Gabsi, the darling of a new generation of foodies, signs a “Turquoise Menu” (his favourite colour) scattered with delectable nods to his homeland (such as his version of eels in sorrel, lacquered in beer) and pulls off daring combinations of explosive flavours such as a dessert that features citrus fruit and seaweed or an incredible showpiece that blends tobacco, vanilla and coffee." - Michelin Inspector

The MICHELIN Star Restaurants Along the Paris Metro’s Line 1

"Mallory Gabsi has opened his first restaurant in the 17th arrondissement of Paris. One standout on the menu is anguille au vert, eel laced with beer, and beef cheek stew." - The MICHELIN Guide

The MICHELIN Star Restaurants Along the Paris Metro’s Line 1

"One of Top Chef’s most likeable contestants thanks to his humour, Mallory Gabsi has opened his first restaurant in the 17th arrondissement of Paris. A mix of materials – including stone, mahogany-stained wood, large mirrors, marble and velvet – set the scene with a plush and cosy vibe. Seating is divided between tables facing the open kitchen and tables for two. One standout on the menu is anguille au vert, eel laced with beer, and beef cheek stew, gently cooked for 48 hours and inspired by one of his grandmother’s recipes." - The MICHELIN Guide

MICHELIN Guide France 2023: All The Highlights!

"However, the bright lights also shone at the youngest levels, with chef Mallory Gabsi, whose first eponymous restaurant—opened in 2022— is also being highlighted with a first MICHELIN Star this year. At just 26-years-old, Gabsi has worked under Yves Mattagne, and stands for a casual approach to gastronomy coupled with distinctive cuisine. Matthieu Salvaing/Mallory Gabsi" - MICHELIN Guide