Paris welcomes Mantra, a new restaurant still under wraps, but this secret likely won’t stay quiet for much longer among the city’s food lovers. Word is out: the spot could very well earn its first Michelin star in the upcoming Michelin Guide — and we’re inclined to believe it.
With only 18 seats, a cozy, dimly lit room, an open kitchen opposite the counter, and a well-known spot among insiders (the former wine bar hangout Bourrache), Mantra opened its doors last October on Rue Rodier. From Mers-les-Bains to the 9th arrondissement of Paris, it’s just a step away!
This French-Malaysian dining spot signals the return to the capital of the duo Jonathan Caron and Manogeran 'Jack' Shasitharan, who previously managed L’Itinérance in Mers-les-Bains. While the first chef boasts a solid background—with stints alongside Bernard Pacaud, Christophe Pelé, and the now-closed L’Innocence, which earned a Michelin star in 2020—the second has an impressive résumé of working with renowned establishments (Great Houses) such as Paris-Nice with chef David Le Corre, Marc Meneau’s L’Espérance, Côte Saint-Jacques under Jean-Michel Lorain, Saint-James in Paris, and the Petit Hôtel Confidentiel.
Two different gastronomic paths, united by a shared goal: after Mers-les-Bains, to bring to Paris a refined Franco-Malay cuisine, free from clichéd exoticism or folkloric stereotypes. The gamble pays off in a city where such cuisine is scarce: at Mantra, there’s no swinging fusion food, but rather a well-crafted melting pot of flavors, thoughtfully conceived and expertly executed.
A culinary bridge between France and Malaysia, blending haute gastronomy techniques with childhood memories along the spice route. The journey transports diners to the port of Malacca, the homeland of the Malaysian chef. To deliver this experience, the restaurant presents three menus: a lunch menu for €39 and two tasting menus priced from €89 to €145, depending on the number of courses.
Mantra is anything but a conventional restaurant; it first shocks, then gently soothes, kisses before startling. The experience kicks off off the cuff, arriving with little prior knowledge or assumptions, just a sense of anticipation. Yet, the menu quickly captures the guest’s attention, unsettling at first but ultimately captivating, carried along by a robust service even during the most elaborate tasting menu.
Chef Manogeran Shasitharan creatively reimagines classic ingredients, turning expectations upside down: beets lose their earthy heaviness, the rose is played down to a subtle floral hint, and lobster—handled as if it were game—is complemented by a robust, refined sauce. Each element hits the mark with precision and restraint: the amuse-bouche broth packs more intent and complexity than many entire tasting menus, while a single bite masterfully balances sour, bitter, sweet, salty, and spicy notes in perfect harmony.
Rest assured, there's no need to worry: while Malaysian ingredients and condiments clearly define each dish — from curry leaves and hibiscus to tamarind, black lemon, kooni shrimp, and fermented coconut — the focus here is on warmth rather than fiery heat. The spiciness is present and thoughtfully layered, but never overpowering. It’s worth noting that Mantra is a fine dining restaurant with distinct Malaysian influences, yet its flavors are tailored to Western palates. This isn’t a place serving purely traditional Malaysian cuisine but rather a refined interpretation inspired by it.
An authentic signature destination and a favorite discovery for us, Mantra is already making a strong impression as one of the most exciting new culinary spots in Paris. Stay tuned for more, in pictures!
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Malaysian-style herb broth, curry leaf oil, enoki mushrooms
Three-Spice Glazed Pork
Mackerel with Spiced Milk
Medjool date fritter, onion cream, guanciale, hibiscus powder
Pastry-style kohlrabi pastrami, dehydrated kale, peanut apple chutney
Fermented coconut cream with shrimp, Kooni-style
Raw scallops with rose vinaigrette, bergamot, and angel hair chili peppers
Poached scallops with blood orange, crispy pork belly, and beetroot purée
Blue lobster with shiso leaf and lobster head au jus infused with red berries
Yellowtail, kalamansi sauce, glazed mushroom veil
Clementine jam with seaweed, tamarind sorbet, black lemon
Warm chocolate mousse, black sesame crumble, and candied ginger
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This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.
