Food Society is moving to the Montparnasse district of Paris, opening its doors this Thursday, October 20, 2022. Imagine a 3,500 m2 food court with 15 crazy restaurants, as well as a cocktail bar and bar, a central bar and a cellar-grocery open 7/7 days in the Ateliers Gaîté on the Montmarnasse station side in the 14th arrondissement. We set out to discover this huge food spot and find out what's in store.
Food lovers have something to smile about! And with good reason: from October 20, 2022, Paris will be home to Food Society Paris, a veritable"living factory" nestled in the Montparnasse district, a stone's throw from the Gare du 14e arrondissement, within the future Ateliers Gaîté.
Food Society Paris video:
Imagine a giant food court featuring no fewer than 15 restaurants in a 3500 m² space. Food Society Paris intends to bring together the best local restaurant concepts in a genuine living space open 7 days a week, from morning till night. With tables everywhere, from large groups to duos, there's no shortage of space.
For a bed-and-breakfast, a fun snack or a late-night aperitif with friends, here's the new festive, gourmet spot that's sure to get people talking.
Behind this concept is Unibail-Rodamco-Westfield, associated for the occasion with the Moma Group of Benjamin Patou, known for his experience in events within his Parisian restaurants and bars, Virginie Godard, creator of the Belleville food market, and Sidel.
Come on, let's unveil the food projects expected at Food Society Paris? On the menu: Osteria Ferrara, a trattoria designed by Fabrizio Ferrara, a tapas bar by Adrien Cachot, Favori sandwiches, a new concept by chef Mory Sacko, and Louie Louie and its pizzas.
Shall we continue? After the smash burger craze, Blend will be offering THE new burger never before seen in France, Krügen, its Breton galettes and crêpes, Le Favori its creative gourmet sandwiches and Yemma with its Moroccan street food revisited by chef Abdel Alaoui.
How does it work? Once you've arrived in this huge gourmet hall, you sit wherever you like, scan the QR code on the tables and order what you want to eat in just a few clicks.
No need to stand in line for hours. You're then alerted by a message or text message, and all you have to do is go straight to the relevant stand. Of course, as it's a big place, you can use the map to find your way around...
The 15 food stands to discover:
Monobar by Adrien Cachot : the tapas bar Pig'sear-sauce romesco;taloa, those corn cakes with Basque filling ; pimientos de Padrón ; grilled octopus-saucevierge and patatasbravas are on the menu.
Mojo par Mory Sacko : the rotisserie Morycelebrates poultry : chicken wings, grilled thighs with mafé sauce, quail roasted like a Sunday chicken with aïoli,duckheartsgrilled..., poultryprepared according to recipes from around the world, in the cheerful and plural atmosphere ofFood Society .
Osteria Ferrara by Fabrizio Ferrara: Tavola Calda, Italian counter Frommorning brioche to evening arancino. This is a street food version ofhis osteria. What's on themenu ?Mozzarella-antipasti; aperitif plates ofcharcuterie-cheese-olives di qualità ; piadine and pasta named after pagan goddesses : arrabiata, amatriciana, puttanesca.
My Tannour by Georges Baghdi Sar for Syrian specialties Breads baked with tannour, veg with eggplant caviar,roasted vegetables, grilledhalloumi or falafelshand-molded or topped with chicken, lamb or beef, all simmered, spiced and smoked.
Krügen by Youenn Le Lay for Breton specialties We also offer galettes with onions and light mustard, buckwheat galettes with salted butter, egg and ham completes and sweet crêpes with homemade salted butter caramel.
Pizza Louie Louie: the pizzeria You'll find margherita de folie, 4-cheese coulante, original spicy with spicy honey and chorizo, Mad Scarpone, crazy calzone with mascar^pone, piquillos and nduja.
Victor Garnier'sBlend, the decadent burger Here, you can try the French Dip Burger with brioche bun, steak, onion confit, mustard, smoked pastrami and PDO cheeses, served with a beef jus that you'll be telling us all about.
Yemma by Abdel Alaoui: the Moroccan canteen Dwiches coiled in a msemen, a kind of flakycrepe ofBerber origin, here loaded with kefta, merguez, veal kebab and chickpeas and harissa... But these same ingredientscan also be spread on wheat semolina, drizzled with jasminade, a jasmine and orange blossom tea .Marock the casse-dalle!
Presqu'île: oysters and fishing by Maxime Bertrand and Alexis Portmann Here, you'll find Morbihan oysters, haddock croque-monsierus, ceviche, fish & chips and other line fish.
Petit Combat: the cocktail bar by Margot Lecarpentier The younger sister of Belleville's Combatproposes her great hits such as L'impécâpre (tequila-capple-vermouth) or the best-selling Fraismaison (cucumber-vodka-prunella), served on draught to reduce waiting time and waste .At Food Society, the non-alcoholic menu is expanded to get the kidsdrinking too , including aBreakfast martini withorange marmalade.
Charles'favorite: the snack Winning sandwiches include the Tunisian with tuna and egg, the heritage ham and butter, the freshtomato and mozzarella or the scrambled egg special . And there'salso a range of"entrepains" thatrotate according to themood of the moment .Exclusive : we've been told to expect one with pastrami for the opening.
Tambo by Sara Arguedas and Lalo Casteneda: cuisine from the Andes, Bolivia and Peru On the menu:Andean salad; chicken, cheese or vegetarian empanadas ; pollada, chicken marinated in anticuchera sauce, a pre-Columbian condimentmade with ají (Peruvian peppers); tamales, Amerindianpapillotes ;three-milk cake for dessert.
Comptoir Coréen by Laurent Meuret Hearty ricedishes topped withsautéed chicken, bulgogi (mari-nee-grilled beef) or bibimbap (with vegetables and eggs) .But also vegetarian mandoo ( Korean ravioli ), ramyeon ( local ramen) ortopokki, those sticks of rice dough typical of street-cart cooking in the Land of Morning Calm .
Café Coutume by Tom Clark: coffee shop A coffee shop offering seasonal fruit pancakes, salted egg-bacon-maple syrup pancakes or smoked trout-cream and chives. Beautifully garnished tartines, fresh salads and hot dishes and, of course, good made-to-measure kawas.
Fou de Pâtisserie by Muriel Tallendier and Julie Matthieu The stand features a selection of the best desserts by pastry chefs.Julien Dechenaud 's chocolate praline tart, Babka Zana 's bouncy babkas andChristophe Michalak 's addictive chocolate-covered marshmallowbears are all onthe menu .
Resto Mystère A 16th mystery resto arrives this autumn. A resto that, it seems, is in the mood for an Indian summer. Who will be at the helm of this stand? We'll have to wait a little longer...
So, as great gourmets, we tasted everything. We feasted on Mory Sacko 's crispy chicken and spicy sweet potato. We also lovedAdrien Cachot 's delicious spicy razor clams at Monobar. We lovingly recommend My Tannour 's richly filled breads baked in front of you, Yemma 's divine empanadas and Favori's fluffy sandwich breads.
For the opening, Café Coutume gets the ball rolling at 8:00 am with its coffee shop just inside the entrance. The restaurants will then open between 11:30 and 22:30, and the bars will continue until 1am on weekdays and 2am on Fridays and Saturdays.
Finally, in addition to gastronomy, Food Society will also feature a lifestyle experience, with a program of events, music and art (concerts, food events...) designed by Lionel Bensemoun, all in a responsible, no-plastic spirit.
