The story
Early June in Paris functions as a straightforward French-Japanese kitchen guided by founders Camille Machet and Victor Vautier. Chef Mathias Silberbauer assumed control of the stove in September 2020, applying methods refined at Copenhagen establishments like Relæ and BÆST. His cooking prioritizes raw ingredients and precise technique over elaborate presentation.
The French-Japanese cuisine balances European traditions with Asian techniques throughout the evening. A Basque country steak tartare arrives with late season cherry tomatoes and fresh tarragon. Crisp fennel pairs with a dense smoked taramasalata meant for dipping. Roasted peppers rest inside creamy stracciatella dressed with browned butter and sage, while breaded monkfish katsu sando sandwiches provide a satisfying crunch.
The dining area sits in a converted wig shop near the Canal Saint Martin, where stripped bare walls create an uncluttered backdrop. This Japanese-inspired cooking thrives alongside a rotating natural wine list featuring producers like La Ferme du Cade. Patrons can also choose Basqueland craft beers or classic bottles to accompany their meals. A light fig semifreddo rounds out the service.
Recognition
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