Mallory Gabsi

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

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.

#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.

Fantastic evening with the most amazing food. Can’t wait to go back there. Thank you Mallory & team. 😍

I rarely give bad reviews. but this was the worst Michelin experience I've ever had, and I was super disappointed with the 150💶/per menu . Food: the ingredients were not fresh and I was shocked how chef would feel if he ate it himself. The bread is actually frozen, hot on the outside and cold on the inside, OMG😤 Environment: no air conditioning, very crowded and very hot.

First off, going to Mallory’s restaurant after YEARS of following him on TV: let’s just say that I was an American girl over the moon! He’s clearly one of the hottest chefs in France and one of the most beloved for a mastery in the kitchen that he effortlessly combines w that trademark easy manner and aw-shucks, boy-next door kindness that never fails to make you think that well, such a combination is still possible in this blown-up world. This is not least expressed on the table. The atmosphere is subdued and refined. The vibe is young, fresh and forward-looking. The dishes have an elegance, subtlety and a remarkable originality that is the signature of only the highest of craftsmanship. A progressive elevation takes place on the palate in multiple waves over one bite. The tasting menu builds on itself like Rosalìa’s opus Motomani. Where’s the ceiling? Hard to say. An imprint of savoir-faire transformed into the most hedonic of mouth parties: the rapper dropping the mic, the street artist emptying the canister. Gabsi is summoning from the deepest part of his soul, and leaving it all on the table: Eric B. & Rakim, Run DMC, De La Soul. The front of the house just riffs too, w an assembled team of young sous-chefs, sommeliers and servers leading w impeccable service for two cocooned hours before sending you out into an unforgiving world again. There are silver-backed dining institutions w echoes of Old France in Paris where you might be man-handled and treated rudely (I won’t name names), but this is not one of them. Mallory has chosen to look forward into the future of gastronomy, and he’s decided, w that ingenue, paper-boy manner, to take us along on the journey. Dont be fooled by Eliza Dolittle though, this is a monster of gastronomy, taking no-prisoners. An unforgettable night.

We visited Mallory Gabsi in July for lunch. The ingredients are definitely the most in seasoned and fresh and overall taste and presentation of the food are just perfect. Extra credit to the people serving us. They are nice and professional. Will definitely visit again and introduce to all foodies.