For The Love of Food: the chef-incubating restaurant in Paris

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Published by Manon C. · Photos by Manon C. · Published on 12 October 2020 at 16h46 · Updated on 12 October 2020 at 17h33
Feel like enjoying a new gourmet, original and innovative experience? Then, come to For the Love of Food, described as the chef-incubating restaurant in the French capital!

Let’s say it, culinary innovations are not lacking in Paris. Gastronomy capital, the city of lights was expected to welcome the first chef-incubating restaurant. It has been done last year, with the opening of For the Love of Food in the heart of the Marais, then, the opening of a second For the Love of Food in Oberkampf.

The concept? For a month, three chefs from different restaurants will serve three unique menus “in line with For the Love of Food commitments and focused on a country or a region in the world”. Chefs will imperatively have to respect the seasonality, the sourcing, the constant prices, no-waste and the freshness of the ingredients.

For the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - Marais

Before the meal, you are introduced to the chefs and decide which of the three menus you want to try, and especially if you want to meet and chat with the chefs in the kitchen! At the end of the meal, each foodie is invited to grade the presentation, the flavors and the originality of the menu. Next Spring, the three best chefs will wine a prize that can be worth up to €8000. What a springboard for the new gastronomy talents wishing to try their recipes before opening their first restaurants!

The day we came this past September, women were given pride of place with three international female chefs: Mexican chef Tania Cuevas, Moroccan chef Anissa Ayadi, and Madagascan chef Aina Ramadison. As we were three foodies around the table, we decided to give a try to the menus of the three chefs to taste them all.

For the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - Marais

As for the Mexican chef (our favorite!) we started on one side with the modern taco based on barbacoa-style cooked fennel with orange juice, spieces, pepper, in a corn tortilla and kidney beans with some sour tomatillos marmelade; on the other side revisited ceviche with fresh seabream, mango and cucumber.

For the main, chef Tania Cuevas provides a typical and oh-so delicious dish: Chile en nogada, stuffed pepper and walnut sauce Mexicans eat on Mexican National Day. We finish with some cilantro cake, vanilla avocado mousse, lime zests, green apple and white chocolate sauce. A wonderful mix of flavors and Mexcian techniques and French ingreidents all along Tania Cuevas's menu. We loved it!

For the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - Marais

As a starter, Anissa Ayadi chose to revisit couscous with broth gathering the main ingredients of the famous dish, butternut squash, smooth honey and semolina tuile. The other starter is some beef tataki, mashed carrots, carrot skin chips and chermoula, some revisited Moroccan marinade with mint, basil, parsley, ginger and lime.

The Moroccan chef then provides some bone-less poultry thigh cooked without fat. To do so, she rubs the meat with turmeric and bakes it over very high heat. The whole is served with fregola sarda mixes with fig tapenade, roasted vegetables, Brussel sprout petals. Last but not least, Anissa Ayadi offers some 4-spice poached pear, honey, muscovado sugar crumble and green mint tea sorbet. How original!

For the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - Marais

In her menu, Aina Ramadison offer flavors from Madagascar - obviously - as well as from Reunion, where the chef lived before coming to France. Two starters, one based on brède mafane, watercress and Bouchot mussels as a reinterpretation of romazava; and vegetable achards and sesika, a popular starter in Madagascar and Reunion.

Coming up, henombry ritra Shepherd's pie style based on braised prime rib of beef instead of zebu; served with Madagascan appetizer based on winter squash and butternut; and for dessert, popular Madagascan fritter revisited with local products: honey, Madagascan vanilla and more.

For the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - MaraisFor the Love of Food - Marais

In other words, wonderful discoveries and we really enjoyed the Mexican menu!

 To get the chance to be part of this original restaurant created by Todd Hartwell and Olivier Nizet, the budding chefs will have to show originality and present to a jury panel of four professionals a playful cuisine full of life. Click here to join For The Love of Food team or book a table and enjoy the dishes created by these future chefs!

Practical information

Dates and Opening Time
Starts 12 October 2020

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    Location

    80 Rue des Tournelles
    75003 Paris 3

    Official website
    www.fortheloveoffood.paris

    Booking
    www.fortheloveoffood.paris

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