Ventrus, the nomadic, eco-responsible restaurant returns to the Parc de la Villette

The nomadic Ventrus restaurant recently opened its doors on the waterfront in the heart of the Parc de la Villette, at the junction of the Canal de l'Ourcq and the Canal Saint-Denis.

Eco-responsible, Ventrus aims to revolutionize Parisians' relationship with the restaurant trade, first and foremost through what it offers on the plate, but also through its highly original architecture, as close to nature as possible.

Made entirely of wood and glass, this magnificent restaurant is a veritable evolving hut, imagined by architect François Muracciole, which blends as naturally as possible into the landscape.

A creation as beautiful as it is ingenious, it respects its environment thanks to a virtuous model of waste recycling, water filtration (which reduces consumption by 80% compared to a conventional restaurant) andrational energy use.

In the kitchen, when we visit in October 2021, Juliette Brunet, who has worked in the kitchens of Alain Passard, Alain Ducasse and Greg Marchand, will be the first chef to take the reins of the restaurant, sharing with us her inspirations from Italy and Japan. Later, Ventrus will welcome several young chefs in residence, an idea of committed gastronome Guillaume Chupeau, the founder of Ventrus.

On the short menu, 2 starters, 2 main courses and 2 desserts highlight seasonal produce, and two formulas: starter/main course or main course/dessert at €25, starter/main course/dessert at €30. Simple and effective. On our visit, we opt for a starter, main course and dessert of each, so as to get an overall idea of Ventrus' cuisine.

• To be read
• Astair, the Parisian brasserie in the Passage des Panoramas
• Nana Bistro Thaï, the Franco-Thai restaurant at MK2 Quai de Loire
• Le Gabriel, chef Jérôme Banctel's sublime 2* restaurant at La Réserve Hôtel & Spa

Here, beautiful products are offered in their simplest form, a way of showing off the best that nature has to offer. Starting with this rougette salad, simply topped with hazelnuts, capers and parmesan, but also this puntarelle, the famous Catalan chicory shoots, accompanied by a delicious slice of calf's head and anchovy condiment.

Two comforting dishes , beautifully presented and frankly very good, to come: beef cheek, vegetables, rice pilaf and its meat jus that we sauce to the last drop; and roasted cauliflower, mashed potatoes, tabbouleh and small pickles to enchant the whole. Light, tasty and seasonal, Ventrus dishes have it all.

We end on a sweet note with the Brillat Savarin and citrus cheesecake, a plate somewhere between cheese and dessert that will surprise some and delight others; and the poached pear, chocolate and tonka cream; seasonal flavors.

Reservations for this beautiful project combining cuisine, ecology and architecture are now open. Hurry to discover this address where every detail is part of an ecological and local approach .

At the end of May 2023, Ventrus will be leaving for new adventures in France!

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.