A fusion of vegetarian cuisine and gourmet delights
He will be offering vegetarian cuisine designed to accompany every moment of the day, from breakfast to dinner, including afternoon tea. Generous and creative, his cuisine showcases seasonal vegetables. In the morning, there will be pastries from Panade, and in the afternoon, the place will be transformed into a tea room serving homemade pastries, which will also be available to take away. Alcohol-free mocktails, made in-house, will also complete the experience.
The restaurant will have a dining room and a bar, seating around 30 people, where guests can enjoy a friendly and elegant atmosphere.
Chef Merouan Bounekraf
He was discovered by the general public thanks to television, but his story began much earlier, in the kitchens of a restaurant in the Paris suburbs. It was on his mother’s advice that he took his first steps in the kitchen, a formative experience that quickly revealed his vocation for culinary and pastry creation.
His career has been marked by stints at prestigious establishments such as Le Bristol and Eden Rock, as well as L’Escargot 1903 during its Michelin-starred era. All these experiences have fuelled his taste for excellence, passion and a job well done.
A vegetarian since the age of 14, Merouan Bounekraf is a versatile chef, equally at home with savoury and sweet dishes. His cuisine, resolutely plant-based, draws on a variety of influences and is distinguished by a constant search for distinctive details. While he has mastered the great classics of gastronomy, he does not hesitate to reinterpret them according to his fertile imagination.
His participation in the 10th season of Top Chef in 2019 marked his remarkable entry into the world of television, where he became a familiar face on M6’s cooking programmes, alongside Cyril Lignac, and then as a judge on La Meilleure Boulangerie de France.
In 2021, he opened his first bakery and pastry shop, Panade. In 2025, he will continue his adventure with a second shop… and TerreTerre.
