The story
On a quiet street in the Marais, chef Youssef Marzouk has opened his first restaurant, Aldehyde. The name is a direct nod to the chef’s past — a molecule found in coriander, chosen to reflect the distinctive character of his cooking. After a scientific detour that saw him graduate top of his class in chemistry, Marzouk followed his childhood dream of cooking, inspired by watching Joël Robuchon on television. His training took him through the kitchens of the Ritz under Nicolas Sale, the Michelin-starred restaurant of Tomy Gousset, and the Cheval Blanc’s Le Tout-Paris as sous chef to William Béquin, where he absorbed the signature sauce work of Arnaud Donckele.
The result is a cuisine that is deeply French in technique but punctuated by the chef’s Tunisian heritage and his travels. The cooking at Aldehyde has been recognised with a Michelin star, a testament to the high quality of the kitchen.
Aldehyde offers a focused selection of tasting menus. The lunch service presents a four-step menu, titled Prélude · La Mer · La Terre · Final, at 75€. For dinner, the Éclosion menu expands to five steps — adding an Amuse Bouche — at 110€, while the Signature menu stretches to seven courses (Amuse Bouche · Introduction · Prélude · La Mer · La Terre · Préambule Sucré · Final) at 135€. Wine pairings are available for each menu, from 45€ for lunch to 80€ for the Signature.
Behind the scenes, Marzouk is supported by a close team. Louis Beaurepaire and Julian Patary serve as deputy chefs, while Thibault Blanche directs the dining room.
Recognition
Ambience
Details
Location
