Food Society is moving to Paris in the Montparnasse district and will open its doors this Thursday, October 20, 2022. Imagine a food court of 3 500 m2 with 15 crazy restaurants but also a cocktail bar and a bar, a central bar and a cellar-grocery open 7 days a week in the Ateliers Gaîté next to the Montmarnasse train station in the 14th arrondissement. We went to the discovery of the immense food spot, discover what awaits you.
Food lovers have something to smile about! And for good reason, as of October 20, 2022, Paris will be home to Food Society Paris, a veritable"living factory" nestled in the Montparnasse district, just a stone's throw from the 14th arrondissement train station , within the future Ateliers Gaîté.
Food Society Paris in video:
Imagine a giant food court gathering no less than 15 restaurants within a 3500 m² space, Food Society Paris intends to gather more precisely the best concepts of local catering within a real place of life open 7 days a week, from morning till night. Tables from everywhere, in large groups but also duos, we can't say that the place lacks places.
For a breakfast at bedtime, a nice snack or a late aperitif with friends, this is the new festive and gourmet spot that will make the news.
Behind this concept is Unibail-Rodamco-Westfield, associated for the occasion with the Moma Group of Benjamin Patou, known for his experience in events in 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 with a trattoria offer imagined by Fabrizio Ferrara, a tapas bar signed by Adrien Cachot, the Favori sandwiches, a new concept by the chef Mory Sacko, but also Louie Louie and its pizzas.
Shall we continue? After the smash burger craze, Blend will offer THE new burger never seen in France, Krügen, its Breton pancakes and crepes, Le Favori its gourmet and creative sandwiches and Yemma with its Moroccan street food offer revisited by chef Abdel Alaoui.
How does it work? Once you arrive in this huge gourmet hall, you sit wherever you want, scan the QR code on the tables and order what you want to eat in a few clicks.
We forget the queue standing for hours. You are then alerted by a message or a sms and you just have to go directly to the concerned stand. Obviously, as it is large, we help ourselves with the map to find our way...
The 15 food stands to discover :
Monobar by Adrien Cachot : the tapas bar Pig's ear withromescosauce ;taloa, these corn cakes filled with Euskadi; pimientos from Padrón ; grilled octopus withvirgin sauceand patatasbravas are on the menu.
Mojo by Mory Sacko : the rotisserie Morycelebrates poultry : chicken wings, grilled thighs with mafé sauce, quail roasted like a Sunday chicken and its aioli,grilled duckhearts..., poultrydeclined according to recipes fromall over the world, in the cheerful and plural atmosphere ofFood Society .
Osteria Ferrara by Fabrizio Ferrara: Tavola Calda, Italian counter From morning brioche to evening arancino. This is not asecondaddress of his osteria but a street food version.On the program ?Mozzarella-antipasti; appetizer plates withquality cold cuts,cheese and olives; 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 filled with chicken, lamb or beef, all simmered, spiced and smoked.
Krügen by Youenn Le Lay for Breton specialties We have onion and light mustard galettes, buckwheat galettes with salted butter, egg and ham completes and sweet pancakes with homemade salted butter caramel.
Pizza Louie Louie: the pizzeria We find margherita of madness, 4 cheeses runny, original spicy with spicy honey and chorizo, Mad Scarpone, calzone fofolle with mascar^pone, piquillos and nduja.
Victor Garnier'sBlend, the decadent burger Here, we try the French Dip Burger made with brioche bun, steak, onion confit, mustard, smoked pastrami and PDO cheeses accompanied by a beef juice that you will tell us about.
Yemma by Abdel Alaoui: the Moroccan canteen Dwiches wrapped in a msemen, a kind of flakypancake of Berber origin, here loaded with kefta, merguez, veal kebab and chickpeas and harissa... But we can also put these same ingredientson a wheat semolina, to be irrigated with jasmine, a jasmine and orange flower tea .Marock the casse-dalle!
Presqu'île: oysters and fishing by Maxime Bertrand and Alexis Portmann Here, you can find hollow oysters from Morbihan, croque-monsierus with haddock, ceviches, fish & chips and other line fish.
Petit Combat: the cocktail bar by Margot Lecarpentier The younger sister of Belleville's Combatoffers her great hits such as L'impécâpre (tequila-purple-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 like the tuna and egg Tunisian , the heritage ham and butter, the freshtomato and mozzarella or the scrambled egg special . There arealsorotating sandwiches depending on themood of the moment. Exclusive : we are told that there will be one with pastrami for the opening.
Tambo by Sara Arguedas and Lalo Casteneda: Andean, Bolivian and Peruvian cuisine On the menu:Andean salad; chicken, cheese or vegetarian empanadas ; pollada, a chicken marinated in an anticuchera sauce, a pre-Colombian condimentmade with ají (Peruvian peppers); tamales, Amerindianpapillotes ;three-milk cake for dessert.
Comptoir Coréen by Laurent Meuret Hearty ricedishes topped withsautéed chicken, bulgogi (marinated beef) or bibimbap (with vegetables and eggs) .But also vegetarian mandoo ( Korean ravioli ), ramyeon (the local ramen) ortopokki, these sticks ofrice dough typical of thestreet cart cuisine in the Land of Morning Calm .
Café Coutume by Tom Clark : coffee shop A coffee shop that offers pancakes with seasonal fruits, salted pancakes with egg-bacon-maple syrup or smoked trout-cream and chives. Beautiful filled sandwiches, fresh salads and hot dishes and good kawas made to measure of course.
Fou de Pâtisserie by Muriel Tallendier and Julie Matthieu The stand offers us a selection of the best desserts from pastry chefs.Julien Dechenaud 's chocolate praline tart, Babka Zana 's bouncy babkas or, in the confectionery section, Christophe Michalak 's addictive chocolate-covered marshmallowbears are on the program .
Resto Mystère A 16th mystery restaurant is coming this fall. A resto that seems to breathe the Indian summer. Who will be in charge of this stand? We'll have to wait a little longer...
So, we as great gourmets, we tasted everything. We enjoyed the dishes of Mory Sacko with his crispy chicken and his spicy sweet potato. We also liked the delicious spicy knives ofAdrien Cachot 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 opens the ball at 8:00 am with its coffee shop right at the entrance. The restaurants will then open between 11:30 am and 10:30 pm and the bars will continue until 1 am on weekdays and 2 am on Fridays and Saturdays.
Finally, in addition to gastronomy, Food Society will also offer a lifestyle experience with a program of events, music and art (concerts, food animations...) designed by Lionel Bensemoun, all in a responsible and no-plastic spirit.
