Kitchen Galerie Bis is dead, long live Oktobre by chef Martin Maumet

Chef Martin Maumet has opened his first restaurant, Oktobre, in place of Kitchen Galerie Bis, where he was previously associate chef. A successful gamble!

Kitchen Galerie Bis is dead, long live Oktobre! In place of William Ledeuil's former restaurant, young chef Martin Maumet, who served as associate chef, opened his own address in September. The young chef has christened his new restaurant Oktobre with a -K, in a nod to the previous establishment that revealed his talent.

Martin Maumet joined the Kitchen Galerie Bis kitchens in 2013. The chef quickly climbed the ranks, becoming sous-chef and then associate chef at just 22 years of age. Ten years later, he was at the helm of his first restaurant at the same address. The circle is complete.

Making a clean sweep of the past, Martin Maumet worked with the Bateaumagne studio to completely rethink the restaurant. The traditional brasserie banquettes, dividing the room into compartments for 2 to 6 people, have been joined by a private dining room surrounded by mirrors, light linen veils, natural materials and warm hues evoking the Indian summer.

On a menu willingly embellished with condiments from here and abroad, Oktobre unveils a seasonal French cuisine that, on solid classical foundations, allows itself to pick spices, vinegars and peppers to enthuse dishes. Following in the footsteps of KGB, but muted by his earlier Asian inspirations, Martin Maumet continues the hors d'oeuvres that made the former restaurant such a success.

An enchanting trio of hors-d'oeuvres (trout, green beans, melon brunoise, shiso-melon vinaigrette / tomato water, cucumber, kimchi, smoked eel / Ikejime red tuna tartare, horseradish condiment, dried bonito, puffed rice); fish, artichoke, fennel, spicy olive juice and harissa condiment; veal chuck and loin, eggplant, apricot and zaatar condiment...

All of these carefully-crafted dishes are available on a starter/main course or main course/dessert lunch menu (€32) or starter/main course/dessert menu (€39), accompanied by a selection of fine wines chosen by sommelier Romane Laignel. To end on a sweet note, the dessert of quetsche, coconut soup, herb sorbet and shiso is a must-taste.