The story
Chez Marius brings a cheeky energy to the bistro scene on Rue de Chabrol in Paris. Formerly a quiet wine bar, the space now welcomes groups of friends under the stewardship of Yannick Aubrée, who also runs Casimir. Ornate wood bars and gingham tablecloths set the stage alongside a playful decor featuring stuffed foxes and hares.
The kitchen falls to Dimitri Gris, formerly of Louve, who steers the menu toward seafood-heavy preparations with a wink. His approach defines the contemporary bistro, balancing technique with a relaxed spirit suited for sharing. Diners frequently return for oyster ceviche and sautéed mussels brightened with turmeric and cilantro.
Shareable plates anchor the daily bistro menu, featuring bone marrow and steak tartare. Diners also order dab sole with chips. Baby cuttlefish arrives with snow peas and artichoke cream, while veal brains find new life in ponzu sauce with lemon zest. Even the dessert course keeps the irreverent tone, once presenting a cherry cake when the pastry chef was away.
Recognition
