Raw Saint-Germain restaurant by Marie and William Pradeleix

Maybe you don’t know about raw food? And yet, this philosophy created around raw ingredients seem to seduce more and more gastronomes. Coming from California, raw food arrived in France a few years ago and Raw restaurant opened in the Marais Neighborhood in 2016 is the perfect example in town.

Behind this address, we have Marie and William Pradeleix. Coming from the Basque country, the couple quickly multiplied experiences especially abroad: in London with Antonin Bonnet, at Mortons, later alongside Hélène Darroze at the Connaught Hotel. Then, the couple comes to a milestone with the discovery of raw food in Bora-Bora while William works with Jean-Georges Vongerichten at the St Regis hotel. Their experience in California will complete the circle with the discovery of raw food.

Since late December 2018, Marie and Williams Pradeleix are at the helm of a new place: Raw Saint-Germain where ingredients are raw or very little cooked. In terms of décor, the place aims at being minimalist and bright, offering a beautiful and cozy setting to discover the concept.

And let’s say it right away, our taste buds have been truly delighted and charmed by these dishes that are not only delicious but also very aesthetic and creative. Based on convivial food, we invite you to order two plates and one side per guest.

Pintxos 

The tasting starts with Basque pintxos especially created for this new place. To discover only in the evening, these small tapas are displayed in a refrigerated window display. The idea? Patron gets a tray and directly help themselves at the counter. With recipes changing very regularly, that night we enjoyed Iberic cured ham, a delicious crab mousseline and even soft slices of tuna and avocado. The bonus? The homemade sangria, perfect to get the evening started.

What’s next? We discover here a short yet tantalizing menu with Asian influences so dear to the chef: veal tataki with edamame, sesame condiment and granny smith apple or the cod sashimi with pickled mango, flying fish eggs and white truffle and chives vinaigrette or the albacore tuna tartare the Tahitian way with cucumber, bell pepper, coconut milk and lime.

Smoked eel, beetroot, pickled blackberry, black sesame emulsion

As for us, we go for one of the best sellers that really deserves the detour: the smoked eel served with beetroot, pickled blackberries and an extraordinary black sesame emulsion. One of our favorites since it’s a perfect mix of these different flavors, the whole enhanced with an elegant plating.

Scallops, ponzy pepper vinaigrette, sakura, sprouts, cilantro condiment

Another successful dish, the scallops with ponzy pepper vinaigrette, sakura, sprouts and cilantro condiment.

As for sides, Raw Saint-Germain offers three of them: crunchy French beans with lime cream or crunchy fennel and granny smith apple. We go for the third one: kale with button mushrooms and peanut condiment.

Kale, button mushrooms and peanut condiment

Finally, how could we leave without tasting one of the desserts? It’s impossible so much the options are mouthwatering. We end up sharing this incredible tiramisu mousse topped with peanuts. Light and flavorful, our taste buds ask for more! On the other hand, we also fall for the Tout Choco Sésame with three different layers of chocolate and a delicious black sesame ice cream.

Peanut tiramisu mousse

Tout Choco Sésame

And to wash it all down, you can trust Marie Pradeleix with your eyes closed since she has selected several delicious vintages that are organic and biodynamic.

That’s a successful mission for Raw Saint-Germain! Our first raw food experience is such a success. Healthy, light and creative, this cuisine seduced us with tantalizing offers and impeccable pairings between raw, marinades and perfectly-mastered seasonings.

 Also note that if you’re on a rush, Raw Marais started in early December a Raw-to-go service (56 rue de Turenne – 75003 Paris). Nestled just across the first restaurant, this first take-away address is open Mondays to Fridays from 9:30 a.m. to 4 p.m.