Mallory Gabsi

The food is absolutely fabulous, tasty, well presented and creative. The desserts are also outstanding very good and original. The staff is very well trained and nice but there is a bottle neck in the kitchen that makes the service very long.

We really enjoyed every moment. Thank you, perfect team for amazing service and very tasty experience. Also, want to say how beautiful is the interior, just perfect match with colours, details and materials. Bravo👏🏻

Enjoyed a lot the 7 course meal! Amazing sauces, textures and tastes and a very friendly chef. Highly recommended as a local Parisian Michelin restaurant

The best culinary experience we've ever had. Food was outstanding, service incredible. The staff spoke English with us which was wonderful for understanding the complexity of the dishes. Very friendly and welcoming environment. Couldn't recommend more.

Food heaven found on this particular street where this place is situated is named Mallory Gabsi. Pray that I hope to return. Went here Jan 2025 to dine on their very resplendent lunch and for a very respectable and fair EUR 75.

Had an emergency and reached out to reschedule prior to our reservation. They only sent us a canned email response copy and pasted to our request to reschedule saying they would be “happy to reschedule or assist if we needed” and then never followed up or presented us any option to reschedule, just charged us full price without ever attempting to reschedule the reservation.

#129 in my challenge of trying every Michelin Stars in Paris (follow me for all the reviews and updates, I’ve also tried every 3 stars in France, and more). This is a new 2023 star. North wind. So what’s interesting here? Success and association If you’re a foreigner (or just don’t watch TV like me), you most likely don’t know that Mallory Gabsi is quite famous. Famous enough that his absence saddened greatly the table next to us. I’m always wary about Tv show contestants. But I’ve been proven wrong nearly systematically, with the likes of Victor Mercier or Mori Sacko (and I’m sure there’s more that I don’t realize). It just has an impact on the crowd, that’s usually how I perceive it. And of course, after if I read articles (I try to avoid any information before, if I can). Why am I saying that? Because the press loves him. Again, they are not my crowd, I only ask about other chefs to the chefs., the waiters etc… I’m saying that because there are very high expectations on him and I’m not sure it’s helping. It may even push him in over-stressing some of his skills. But what does it mean for you? He has an undeniable talent for association. He uses it to push a main note. A bit like a piano chord. And for that he has in his keyboard some personal touches (spices, roasted, etc..). It does give him a particular tone, in that chord he’s playing. The results are dishes with a very clear taste and even some northern tone. Still, I’m looking forward to see next year how this will develop in a clear character. I love the design, just like I loved the one from Omar Dhiab, as they are in the same vein. A tad nostalgic but definitely modern. Although I recognize that the later was more aligned with the cuisine. Here, there’s less nostalgia, and it’s more to be in tuned with today esthetics. By the way, the crowd was quite young, with friends, coworkers, some gastro-curious (I went soon after the star was announced). A well deserved star with his tone. I’m curious to see how it will grow.

Excellent tasting menu, with a very nice food and beverage pairing (and not only -wine- !!). Would def recommend.